Fat-Free Lemon Blueberry Zucchini Cake Recipe

Name: Fat-Free Lemon Blueberry Zucchini Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cooking spray; 2 cups all-purpose flour; 2 cups whole wheat flour; 1 teaspoon baking powder; 3/4 teaspoon salt; 1/4 teaspoon baking soda; 1 (8 ounce) container fat-free blueberry yogurt; 1 cup brown sugar; 1 cup white sugar; 3/4 cup fat-free egg substitute; 1 lemon, zested; 1 teaspoon lecithin granules (optional); 2 cups shredded zucchini, squeezed dry; 2 cups fresh blueberries; Lemon Syrup:; 1/3 cup white sugar; 1 lemon, juiced

Servings: persons

cooking spray
2 cups all-purpose flour
2 cups whole wheat flour
1 teaspoon baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
1 (8 ounce) container fat-free blueberry yogurt
1 cup brown sugar
1 cup white sugar
3/4 cup fat-free egg substitute
1 lemon, zested
1 teaspoon lecithin granules (optional)
2 cups shredded zucchini, squeezed dry
2 cups fresh blueberries
Lemon Syrup:
1/3 cup white sugar
1 lemon, juiced

1
Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt(R)) with cooking spray.
2
Mix all-purpose flour, whole wheat flour, baking powder, salt, and baking soda together in a bowl.
3
Beat blueberry yogurt, brown sugar, 1 cup white sugar, egg substitute, lemon zest, and lecithin together in a large bowl until smooth. Fold in zucchini. Stir in flour mixture until just incorporated. Fold in blueberries very gently. Pour into the prepared tube pan.
4
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Let cool in the pan, 30 minutes. Invert cake onto a plate.
5
Combine 1/3 cup white sugar and lemon juice in a small saucepan over low heat; cook and stir until sugar dissolves and syrup is clear, 5 to 8 minutes.
6
Poke small holes all over the cake with a toothpick. Pour lemon syrup over the cake.

1046

kcal

Calories

Fat

233

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: cooking spray, 2 cups all-purpose flour, 2 cups whole wheat flour, 1 teaspoon baking powder, and more.

Yes, Fat-Free Lemon Blueberry Zucchini Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fat-Free Lemon Blueberry Zucchini Cake

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