Moist zucchini cinnamon swirl cake
Moist zucchini cinnamon swirl cake recipe in the zucchini category
Recipe ingredients:
- 1 medium size zucchini, about 12 ounces
- 1/2 cup pitted dates
- 1/3 cup walnuts, chopped
- 1 tablespoon ground cinnamon
- Brown sugar
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 medium size granny smith apple
- 1 container plain nonfat yogurt, 8 ounces
- 1 container refrigerated no cholesterol egg substitute, 8 ounces
- 1/4 cup salad oil
- 1 tablespoon vanilla extract
Recipe method:
- Shred zucchini. Place zucchini in colander. Let stand 15 minutes. After 15 minutes, squeeze dry.
- Meanwhile, spray 10 inch Bundt pan with nonstick cooking spray.
- In 1 quart saucepan over medium heat, cook dates and 1/2 cup water, uncovered, until dates are very soft and all water evaporates.
- Mash dates with a spoon until smooth.
- In small bowl, combine walnuts, cinnamon and 1/4 cup packed brown sugar. Set aside.
- In large bowl, mix flour, baking soda, baking powder and salt. Shred unpeeled apple.
- Preheat oven to 350 degrees F.
- In medium bowl, with wire whisk or fork, beat yogurt, egg substitute, salad oil, vanilla extract and 1 1/4 cups packed brown sugar until smooth.
- Stir in shredded zucchini, apple and dates until blended.
- Stir zucchini mixture into flour mixture just until flour is moistened.
- Pour half of batter into Bundt pan.
- Sprinkle evenly with walnut mixture.
- Top with remaining batter.
- Bake 50 to 60 minutes until toothpick inserted in center of cake comes out clean.
- Cool cake in pan on wire rack 10 minutes.
- Remove cake from pan. Cool cake completely on wire rack.
Tags: moist, cinnamon, swirl, cake, recipe, zucchini, recipes, cooking