Zucchini, Cranberry and Walnut Cake

This slightly sweet loaf of Zucchini Cranberry and Walnut Cake is perfect with a cup of tea, or as part of a light lunch with a salad and iced tea.  It fits the bill for both something bread-like and dessert-like and it isn’t difficult to have these ingredients on hand if you use “craisens” or dried cranberries.  The lemon glaze is, of course, optional.

Zucchini, Cranberry and Walnut Cake

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour 20 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Course: Baked Goods, Desserts

Cuisine: Healthy Spa Cuisine

Keyword: Cranberry, Lake Austin Spa, Zucchini

Servings: 16 Servings

Calories: 230kcal

Courtesy Of: FRESH: Healthy Cooking and Living from Lake Austin Spa Resort, by Chef Terry Conlan

This slightly sweet loaf of Zucchini Cranberry and Walnut Cake is perfect with a cup of tea, or as part of a light lunch with a salad and iced tea.  It fits the bill for both something bread-like and dessert-like and it isn't difficult to have these ingredients on hand if you use "craisens" or dried cranberries.  

Ingredients

Cake Ingredients

• ▢ 3 cup unbleached flour
• ▢ 1 - ¼ cups Splenda Sugar Blend (or granulated sugar)
• ▢ 1 teaspoon baking powder (low sodium)
• ▢ 1 teaspoon baking soda
• ▢ 2 teaspoons cinnamon
• ▢ 1 teaspoon Fine Pink Salt
• ▢ 2 eggs
• ▢ ½ cup liquid egg substitute (reduced calorie)
• ▢ 2 jars prunes baby food (2.5 oz each)
• ▢ 2 tablespoons canola oil
• ▢ ⅔ cup buttermilk (reduced calorie)
• ▢ 3 tablespoons thawed frozen orange juice concentrate
• ▢ 2 teaspoons pure vanilla extract
• ▢ 3 cups shredded zucchini (blotted dry)
• ▢ 1 ½ cups cranberries (fresh or dried, chopped)
• ▢ ½ cup chopped walnut pieces
• ▢ 1 tablespoon grated orange zest
• ▢ 1 tablespoon grated lemon zest

Optional Glaze Ingredients

• ▢ 1 ½ cups Confectioners Sugar -or- Swerve No Carb Sweetener
• ▢ 1 teaspoon grated lemon zest
• ▢ ¼ cup fresh lemon juice

Instructions

Cake Method

• Mix the whole wheat flour, unbleached white flour, sugar, baking powder, baking soda, cinnamon and salt in a large bowl.
• Whisk the eggs, egg substitute, prunes, canola oil, buttermilk, orange juice concentrate and vanilla in a separate bowl.
• Add the dry ingredients to wet ingredients and whisk until smooth.
• Fold in the zucchini, cranberries, walnuts, orange zest and lemon zest.
• Spray two 5 x 9-inch loaf pans with non-stick cooking spray. Divide the batter between the pans.
• Bake at 350 degrees for 1 hour and 20 minutes.
• Cool in the pans for 10 minutes. Then remove cakes to a wire rack to cool completely.

Glaze Method

• Combine the confectioners' sugar, lemon zest and juice in a bowl; whisk until smooth and sugar is completely dissolved.
• Spoon over the top of the cooled cake.

Spa Index Kitchen Notes

For a a variety with more whole grains, use a blend of 1 cup whole wheat flour and 2 cups unbleached all-purpose flour.

Lake Austin Spa Resort in Texas has been honored by the Zagat Survey as the Number Five Spa in the U.S. and by Condé Nast Traveler, Travel + Leisure. Guests enjoy gracious accommodations, deliciously healthy cuisine, world-class spa services in the LakeHouse Spa, unlimited fitness classes, activities and discovery programs, all in a haven of peace and tranquility.

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Nutrition

Serving: 1 Slice | Calories: 230 kcal (12%) | Carbohydrates: 41 g (14%) | Protein: 5 g (10%) | Fat: 5 g (8%) | Sodium: 47 mg (2%) | Fiber: 2 g (8%) | Sugar: 12 g (13%) | Vitamin A: 550 IU (11%) | Vitamin C: 5 mg (6%) | Calcium: 50 mg (5%) | Iron: 2 mg (11%)