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* Exported from MasterCook *
Zucchini Yogurt Cake
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Volume 10-12 Dec 2007
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 cups packed brown sugar
1/4 cup honey
3/4 cup cooking oil
1/2 cup plain yogurt -- or vanilla yogurt
1 1/2 cups 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 350F. 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"
Contributed to the FareShare Gazette by Chupa; 30 December 2007.
www.fareshare.net
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Per Serving (excluding unknown items): 393 Calories; 21g Fat (47.5% calories from
fat); 7g Protein; 46g Carbohydrate; 1g Dietary Fiber; 54mg Cholesterol; 307mg
Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 4 Fat;
2 Other Carbohydrates.
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