Zucchini cake
20 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Flour |
| 2 | teaspoons | Baking powder |
| 1 | teaspoon | Baking soda |
| 2 | teaspoons | Cinnamon |
| 1 | teaspoon | Nutmeg |
| ½ | teaspoon | Ground cloves |
| ½ | teaspoon | Salt |
| 1 | cup | Applesauce |
| 1 | cup | Dark brown sugar |
| 3 | Egg whites | |
| 2 | cups | Shredded zucchini |
| ½ | cup | Cut up dates |
Directions
Preheat oven to 350 degf. Spray bundt pan with non stick spray. Combine flour, baking powder & soda, cinnamon, nutmeg, cloves and salt. Beat together applesauce, sugars and egg whites. Blend together applesauce mix and dry mix in mixer, at medium speed, only until smooth. Stir in zucchini. Pour batter into prepared pan. Bake for 45 to 50 minutes or until knife inserted in middle comes out clean. Remove from pan and cool on wire rack. Serves 20 - each serving = 165 calories; .3 g fat; 0 mg chol; 140 mf sodium; 2 g protein; 40 g carbo. Percent of calories from fat = 2%