Zucchini Yogurt Cake

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* Exported from MasterCook *

 

Zucchini Yogurt Cake

 

Recipe By :

Serving Size : 12 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation

Method

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2 cups flour

2 teaspoons baking powder

2 teaspoons cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

3 Eggs

1 1/4 cup packed brown sugar

1/4 cup honey

3/4 cup cooking oil

1/2 cup plain yogurt -- or vanilla

yogurt

1 1/2 cup shredded unpeeled zucchini

1 cup chopped walnuts

1/2 cup finely diced banana

1 teaspoon grated orange peel

 

Stir together flour, baking powder, spices, soda, and

salt. Set aside.

In large bowl of mixer beat eggs until light.

Gradually beat in sugar and honey until mixture is

light and fluffy.

Slowly beat in oil.

At low speed of mixer or with rubber spatula stir in

flour mixture alternately with yogurt.

Lightly but thoroughly stir in zucchini, walnuts,

banana, and orange peel.

Turn batter into greased, floured 9-10 inch fluted

tube pan. Bake in preheated 350ºF. oven 50-60 minutes,

then invert on rack and remove from pan.

Cool completely. Spread with Cream Cheese Honey Glaze

or confectioner's sugar.

 

Serves 12

 

Source:

" Basic-Recipes.com "

S(MC format by Chupa Babi):

" 12.16.07 "

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Per Serving (excluding unknown items): 401 Calories;

21g Fat (46.6% calories from fat); 7g Protein; 48g

Carbohydrate; 2g Dietary Fiber; 54mg Cholesterol;

308mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean

Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 4 Fat; 2

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 27096 0 1367 0

 

 

 

 

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