Brunch

Zucchini-Applesauce-Almond Bundt Cake is for Dessert.

Zucchini-Applesauce-Almond Bundt Cake takes 20 minutes to prepare.

Zucchini-Applesauce-Almond Bundt Cake takes 55 minutes to cook.

Zucchini-Applesauce-Almond Bundt Cake makes 12 servings.

The ingredients for Zucchini-Applesauce-Almond Bundt Cake are:

3/4 cup Pasteurized liquid egg white substitute
2 cups white sugar
1 cup applesauce
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon salt
2 teaspoons baking powder
8 ounces of crushed pineapple (drained)
1 cup chopped almonds
2 cups grated zucchini (pat out extra moisture)
2 teaspoons vanilla extract

Here is how you make Zucchini-Applesauce-Almond Bundt Cake:

1. Preheat oven to 350 degrees F. Grease and flour bundt cake pan.2. Sift together Flour, cinnamon, salt, baking powder and baking soda into bowl.3. In a large bowl, beat egg white substitute and sugar until light colors. Mix in applesauce. Add sifted ingredients to egg mixture and beat for 2 minutes. Stir in pineapple, chopped almonds, vanilla and zucchini. ix thoroughly. Pour batter into prepared pan.4. Bake for 55 minutes, or until tester inserted in cake comes out clean. Cool for 30 minutes.5. Place plate on top of bundt cake pan and invert (cake should slide out of cake pan easily after cooled).Serving Size: 12 2-inch piecesNumber of Servings: 12Recipe submitted by SparkPeople user DANCINCAJUN1.

The nutritional information for Zucchini-Applesauce-Almond Bundt Cake is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 221.6

• Total Fat: 4.2 g
• Cholesterol: 0.0 mg
• Sodium: 406.1 mg
• Total Carbs: 41.8 g
• Dietary Fiber: 2.7 g
• Protein: 5.7 g

The dietary needs meet for Zucchini-Applesauce-Almond Bundt Cake is Low Fat