Ingredients
12
12 servings
- •cooking spray
- •2 cups all-purpose flour
- •2 cups whole wheat flour
- •1 teaspoon baking powder
- •¾ teaspoon salt
- •¼ teaspoon baking soda
- •1 (8 ounce) container fat-free blueberry yogurt
- •1 cup brown sugar
- •1 cup white sugar
- •¾ cup fat-free egg substitute
- •1 lemon, zested
- •1 teaspoon lecithin granules (Optional)
- •2 cups shredded zucchini, squeezed dry
- •2 cups fresh blueberries
- •⅓ cup white sugar
- •1 lemon, juiced
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray.
- Mix all-purpose flour, whole wheat flour, baking powder, salt, and baking soda together in a bowl.
- Beat blueberry yogurt, brown sugar, 1 cup white sugar, egg substitute, lemon zest, and lecithin together in a large bowl until smooth. Fold in zucchini. Stir in flour mixture until just incorporated. Fold in blueberries very gently. Pour into the prepared tube pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Let cool in the pan, 30 minutes. Invert cake onto a plate.
- Combine 1/3 cup white sugar and lemon juice in a small saucepan over low heat; cook and stir until sugar dissolves and syrup is clear, 5 to 8 minutes.
- Poke small holes all over the cake with a toothpick. Pour lemon syrup over the cake.
Nutritional Facts
Per 12 servings
- Calories: 333
- Carbohydrate: 76g
- Fat: 1g
- Fiber: 4g
- Protein: 8g
- Sugar: 45g
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