Servings: 16 Servings
Calories: 230kcal
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.
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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%)