Moist Zucchini Cinnamon-Swirl Cake Recipe

Moist Zucchini Cinnamon-Swirl Cake Recipe

Ingredients:

1 pc of zucchini (medium, 12 ozs); shredded
1/2 c of dates (pitted)
1/3 c of walnuts; roughly chopped
Sugar (brown)
1 Tbsp of cinnamon (ground)
2 tsp of baking-soda
1 tsp of baking-powder
1 tsp of salt
3 c of flour (All-purpose)
1 pc of apple (medium, Granny-Smith)
1 pc of plain yogurt (non-fat, 8 ozs)
1 pc of egg-substitute (no-cholesterol, refrigerated, 8 ozs)
1/4 c of oil (Salad)
1 Tbsp of vanilla

Instructions:

Place the zucchini inside a colander and let it stand for 15 mins. Squeeze them dry. Spray Bundt baking pan (10-inch) w/ nonstick spray.

Cook the dates along w/ half a cup of water in saucepan (1-quart) on medium stove-heat w/o cover ’til dates become soft completely and all of the water has evaporated.

Mash the dates w/ spoon ’til smooth. Combine cinnamon, 1/4 c of sugar (brown), and walnuts in separate bowl then set mixture aside.

Mix baking-soda, baking-powder, salt and flour in a large mixing bowl. Shred unpared apple.

Preheat the oven (350 deg F). With a fork or whisk, beat egg-substitute, oil for salad, yogurt, 1-1/4 c of sugar (brown) and vanilla in a medium-sized bowl ’til smooth.

Then, stir grated zucchini, dates and apple in ’til blended. Next, stir the zucchini mix into the flour mix ’til flour just moistened.

Pour 1/2 batter in Bundt baking pan; evenly sprinkle w/ walnut mix. Top w/ rest of the batter then bake for 50-60 mins ’til toothpick will come out very clean when taken out after inserting in the center.

Cool the cake inside the pan onto the rack for 10 mins. Remove the cake out of the pan and completely cool the cake onto rack.

>> Moist Zucchini Cinnamon-Swirl Cake Recipe