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Ingredients Jump to Instructions ↓

  1. Batter

  2. butter-flavored cooking spray

  3. 2 cups whole wheat flour

  4. 3/4 cup all-purpose flour

  5. 1 teaspoon baking powder

  6. 1 teaspoon baking soda

  7. 1 teaspoon cinnamon

  8. 1/2 teaspoon salt

  9. 1 1/2 cups brown sugar

  10. 1/2 cup fat-free egg substitute

  11. 1 teaspoon vanilla extract

  12. 1/2 teaspoon coconut extract

  13. 1 cup plain, nonfat yogurt

  14. 4 cups grated zucchini

  15. 10 ounces chopped dates

  16. 1/4 cup sweetened, flaked coconut

  17. Icing

  18. 1 1 (8-ounce) container non-fat sour cream

  19. 2 cups powdered sugar

  20. 1/2 teaspoon vanilla extract

  21. 1/4 teaspoon cinnamon

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325 degrees. Spray a 13x9-inch pan with cooking spray and wipe with a paper towel to spread evenly and absorb the excess.

  2. Combine the flours, baking powder, baking soda, cinnamon, and salt in a medium bowl. In a large bowl, combine the sugar, egg substitute, extracts, and yogurt. Add the dry to the wet and mix well. Stir in the zucchini, coconut and dates. Pour into the pan and bake for 1 hour. Allow the cake to cool. Combine all icing ingredients and spread over cake.

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