Friday, October 27, 2017

Zucchini Yogurt Cake

Ingredients:
½ c. White Mountain Foods Bulgarian Yogurt
1 ½ c. whole wheat flour
2 tsp.  aluminum-free baking powder
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. baking soda
½ tsp. salt
3 eggs (or equivalent amount of egg substitute)
1 c. molasses · ¼ c. honey · ¾ c. vegetable oil
1½ to 2 c. unpeeled zucchini, shredded
2 bananas, diced or mashed

Directions:
Preheat oven to 350º F. Sift dry ingredients. Beat in the eggs, then gradually beat in
the molasses and honey. Slowly beat in the oil. Stir in the flour mixture alternately
with the yogurt. Gently stir in the zucchini and bananas. Pour into a greased tube or
Bundt pan. Bake for 50 to 60 minutes. This recipe also works with shredded apples or carrots or applesauce substituted for zucchini.



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