Monday, August 16, 2010

Low-Fat Lemon Zucchini Cake

We just had this for dessert last night to help us use our plethora of zucchini. I served it with sliced fresh strawberries and it was a light, fairly nutritious treat! I often bake with all whole wheat flour, but I thought that this turned out a bit yummier using just a little white flour.

1 1/2 c grated zucchini (tightly packed)
1/4 c plain non-fat yogurt
1/4 c canola oil
1 egg, lightly beaten
1 egg white
1 t vanilla
1/2 c sugar
2 T lemon juice
1 T lemon zest

1 1/3 c whole wheat flour
2/3 c all-purpose flour
1 1/2 t baking powder
1/2 t baking soda
1/2 t salt

Mix the first group of ingredients. Add the dry ingredients and stir until moist. Pour into a greased round cake pan or a loaf pan. Bake at 350 for 35 min for a round cake pan or 45-55 min for a loaf pan. Let cool in the pan for 5-10 min. Then remove from the pan and cool on a rack.

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