member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Shirley Mitchem      

Recipe Categories:

    Lemon Zucchini Cake


    Source of Recipe


    BBR

    List of Ingredients




    Canola oil spray
    1 1/2 cups unbleached all-purpose flour
    1 cup whole-wheat pastry flour or whole-wheat flour
    1-2 tsps. cinnamon
    2 tsp. baking powder
    1/2 cup lowfat sour cream
    2/3 cup sugar
    1/4 cup unsweetened applesauce
    1/4 cup canola oil
    2 tsp. vanilla
    3 Tbsp. lemon juice
    Zest of 1 lemon
    2 eggs
    2 cups unpeeled shredded zucchini
    1/3 cup toasted walnut pieces
    2 Tbsp. powdered sugar, if desired

    Recipe



    Preheat oven to 375 degrees. Coat bundt pan with cooking spray. Lightly dust with flour and shake off excess. In medium bowl, sift together flours, cinnamon and baking powder. Set aside. In large bowl, whisk together sour cream, sugar, applesauce, canola oil, vanilla, juice and zest until blended. Add eggs, one at a time. Fold in zucchini. Add flour mixture and walnut pieces and fold in until completely moistened. Add batter to pan, spreading evenly. Bake 35-40 minutes until knife inserted comes out clean, but moist. Cool for 10-15 minutes in pan. Before cutting to serve, lightly sift powdered sugar over top, if desired.
    Makes 12 servings. Per serving: 227 calories,

 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |