LEMON ZUCCHINI CAKE

LEMON ZUCCHINI CAKE image

Categories Cake

Yield 12 servings

Number Of Ingredients 16

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Canola oil spray
1 1/2 cups unbleached all-purpose flour
1 cup whole-wheat pastry flour or whole-wheat flour
1-2 tsps. cinnamon
2 tsp. baking powder
1/2 cup lowfat sour cream
2/3 cup sugar
1/4 cup unsweetened applesauce
1/4 cup canola oil
2 tsp. vanilla
3 Tbsp. lemon juice
Zest of 1 lemon
2 eggs
2 cups unpeeled shredded zucchini
1/3 cup toasted walnut pieces
2 Tbsp. powdered sugar, if desired

Steps:

Preheat oven to 375 degrees. Coat bundt pan with cooking spray. Lightly dust with flour and shake off excess. In medium bowl, sift together flours, cinnamon and baking powder. Set aside. In large bowl, whisk together sour cream, sugar, applesauce, canola oil, vanilla, juice and zest until blended. Add eggs, one at a time. Fold in zucchini. Add flour mixture and walnut pieces and fold in until completely moistened. Add batter to pan, spreading evenly. Bake 35-40 minutes until knife inserted comes out clean, but moist. Cool for 10-15 minutes in pan. Before cutting to serve, lightly sift powdered sugar over top, if desired.