Breakfast

Zucchini Bundt Cake is for Breakfast, Dessert.

Zucchini Bundt Cake takes several minutes to prepare.

Zucchini Bundt Cake takes several minutes to cook.

Zucchini Bundt Cake makes 16 servings.

The ingredients for Zucchini Bundt Cake are:

1.5c white flour (+2TB for altitude baking)
1.5c whole wheat flour
0.75c Splenda brown sugar mix
2c grated zucchini (1 large)
1c liquid egg substitute (+0.25c for altitude)
2tsp cinnamon
1tsp salt
1Tb baking powder
1/4tsp nutmeg
1/4tsp ground ginger
2/3c unsweetened applesauce (+dollop for altitude)

Here is how you make Zucchini Bundt Cake:

Preheat the oven to 350F. Grease a Bundt pan with nonstick cooking spray. In a large bowl, mix together the flours and the Splenda (may need to work the lumps out with a fork). In a separate bowl, mix together everything else until well blended. Add half of the wet ingredients to the dry ingredients bowl; stir well. When the liquid is mostly absorbed, add the rest of the wet ingredients and stir until just combined (too much stirring will screw up the cake texture). Bake at 350F for 50-55 minutes or until a knife inserted 1" from the edge comes out clean. Makes up to 16 snack-size servings (cut according to the Bundt pan divisions, with 2 servings per 1/8 of cake). Serve with low-fat cream cheese.Number of Servings: 16Recipe submitted by SparkPeople user LAURENCITAND05.

The nutritional information for Zucchini Bundt Cake is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 196.3

• Total Fat: 2.6 g
• Cholesterol: 0.7 mg
• Sodium: 357.3 mg
• Total Carbs: 30.2 g
• Dietary Fiber: 2.3 g
• Protein: 11.0 g

The dietary needs meet for Zucchini Bundt Cake is Vegetarian