Ingredients Jump to Instructions ↓

  1. 1 medium (about 12 ounces)

  2. zucchini

  3. 1/2 cup(s) pitted dates

  4. 1/3 cup(s) walnuts , chopped

  5. 1 tablespoon(s) ground cinnamon

  6. brown sugar

  7. 3 cup(s) all-purpose flour

  8. 2 teaspoon(s) baking soda

  9. 1 teaspoon(s) baking powder

  10. 1 teaspoon(s) salt

  11. 1 medium Granny Smith apple

  12. 1 (8-ounce)

  13. plain nonfat yogurt

  14. 1 container(s) (8-ounce)

  15. refrigerated or frozen no-cholesterol egg substitute , thawed

  16. 1/4 cup(s) salad oil

  17. 1 tablespoon(s) vanilla extract

Instructions Jump to Ingredients ↑

  1. Shred zucchini. Place zucchini in colander; let stand 15 minutes. After 15 minutes, squeeze dry.

  2. 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.

  3. In small bowl, combine walnuts, cinnamon, and 1/4 cup packed brown sugar; set aside.

  4. In large bowl, mix flour, baking soda, baking powder, and salt. Shred unpeeled apple.

  5. 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.

  6. 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.


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