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Zucchini cake

July 26, 2010

Zucchini’s are like cilantro, you either love it or hate it.  I love it.  Zukes are also like tofu, they take on the flavor of the dish and are very versatile.  Any food I can mess around with in both savory and sweet dishes is alright with me and since zuke season is about to begin, I pretty much incorporate them into everything!     Today it was the man’s very favorite cake of cakes, Zucchini and lemon loaf and lemme tell you…..I’ve made a crap load of these in every shape, color and size, some may even say that I am the Zuke cake Queen. Actually I’ve pretty much made every kind of loaf there is but I’m trying to stay on topic here!    So the vote has been taken and according to taste testers in my house,  this may be the best zuke cake of them all!

This recipe makes a lot.  These loaves freeze perfectly and when defrosted, sliced and warmed in the oven, you would think it came straight from a bakery so why not have extra on hand?   You can always halve it though so no worries!

3 cups whole wheat flour

2 cups all-purpose flour

2/3 cup splenda (or white sugar)

2/3 cups white sugar

2/3 cups brown sugar (or honey, maple syrup, agave)

4 1/2 tsp baking powder

1 1/2 tsp baking soda

1 1/2 tsp salt

1 tsp nutmeg

4 cups unpeeled zucchini

3/4 cup grape seed oil (any oil will do)

5 eggs or 10 egg whites (or 3/4 cups egg whites)

4 tsp vanilla

3/4 cups yogurt ( I use soy yogurt but you can also use blended cottage cheese, sour cream or buttermilk)

3-4 tbsp lemon zest (3 to 4 lemons juiced and saved for later)

1/2 cup splenda (or white sugar)

Combine all of your dry ingredients in one bowl, wet into another bowl and then combine both just until flour is incorporated.   Mixture will be very thick.   Bake into either muffins, cake pans, loaf pans or a bundt pans.   350 degrees until knife inserted in the middle comes out clean.        While cake is baking combine the lemon juice from zested lemons and 1/4 cup of sugar, let this absorb until loaves are removed from oven.

With a tooth pick or wooden skewer, prick holes all over the top of your loaves and then slowly pour lemon sugar mixture over the loaves and let cool.  Enjoy now or freeze for later!

This is nice light cake that is lower in sugar and fat than most you’ll find.

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4 Comments leave one →
  1. MOM permalink
    July 26, 2010 10:42 am

    I am not sure that this is so low in sugar.
    2/3 cups of splenda
    2/3 cups of white sugar
    2/3 cups of brown sugar
    1/2 cup of white sugar.

    Thats a lot of sugar

    • July 26, 2010 11:41 am

      There is only 2/3 cups of white sugar and 2/3 cups of brown sugar in 3 big loaves…..the rest is splenda which is sugar free. That’s pretty low for that much because normally each loaf is 1 whole cup of sugar.

  2. MOM permalink
    July 29, 2010 10:30 am

    Your Zucchini cake was a hit at my Alpha group. Passed your recipe around the group. So everyone is happy. Added some nuts to the last one just to try it out. And it was very good.

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