Apple-zucchini coffee cake
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Flour |
| 1½ | teaspoon | Baking powder |
| ½ | teaspoon | Baking soda |
| 1½ | teaspoon | Ground cinnamon |
| 1 | teaspoon | Ground nutmeg |
| 1 | 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 |
Directions
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