Very Healthy: Lemon Zucchini Cake Recipe

ZucchiniCakesLemonAioliYields one cake


1½ cups unbleached all-purpose flour
1 cup whole-wheat flour
2 teaspoons cinnamon
2 teaspoons baking powder
½ cup low-fat sour cream
2/3 cup sugar
¼ cup unsweetened applesauce
¼ cup canola oil
2 teaspoons vanilla
3 Tablespoons lemon juice
Zest of 1 lemon
2 eggs
2 cups unpeeled shredded zucchini
1/3 cup toasted walnut pieces
2 Tablespoons confectioners’ sugar


  1. Preheat oven to 375 degrees.
  2. Coat Bundt pan with cooking spray. Lightly dust with flour and shake off excess.
  3. In medium bowl, sift together flours, cinnamon and baking powder. Set aside.
  4. In large bowl, whisk together sour cream, sugar, applesauce, canola oil, vanilla, juice and zest until blended.
  5. Add eggs, one at a time. Fold in zucchini. Add flour mixture and walnut pieces and fold in until completely incorporated.
  6. Add batter to pan, spreading evenly. Bake 35-40 minutes until knife inserted comes out clean, but moist.
  7. Cool for 10-15 minutes in pan.
  8. Before cutting to serve, lightly sift powdered sugar over top
picture source:

by Chef David Arnold



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