Apple-zucchini coffee cake

Yield: 8 servings

Measure Ingredient
1½ cup Flour
1½ teaspoon Baking powder
½ teaspoon Baking soda
1½ teaspoon Ground cinnamon
1 teaspoon Ground nutmeg
1 \N Egg
1 teaspoon Vanilla extract
¼ cup Margarine, melted
¼ cup Plus (see next ingredient)
2 tablespoons Sugar
1 cup Coarsley shredded unpeeled zucchini
2 smalls Sweet apples, peeled and coarsley shredded
¼ cup Raisins

Preheat oven to 350. In a large bowl, combine flour, baking powder, baking soda, and spices. In another bowl, combine egg, vanilla, margarine, and sugar. Beat with a fork until well blended. Stir in zucchini, apples, and raisins. Add zucchini mixture to dry ingredients, stirring until all ingredients are moistened. Spread batter in a 8 inch round nonstick cake pan that has been sprayed lightly with nonstick cooking spray. Smooth the top of the cake with the back of a spoon. Bake 35 minutes until toothpick comes out clean.

Cool in pan on wire rack.

Per serving: 4g protein, 7g fat, 36g carb., 208mg sodium, 34mg chol., 217 calories.

Submitted By CAROLYN SHAW On 09-29-94

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