Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Zucchini Date Cake

StarStarStarHalf starEmpty star

Your rating

Recipe

A delicious,moist cake with a very unusual icing and a pleasant texture!

 

Yield

16 servings

Prep

20 min

Cook

40 min

Ready

60 min
Low Fat, Low in Saturated Fat, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
½ pound zucchini
Camera
1 cup dates
dried
Camera
2 teaspoons orange zest
grated
Camera
2 cups all-purpose flour
Camera
2 teaspoons baking powder
Camera
1 ½ teaspoons baking soda
Camera
2 each egg whites
* Camera
2 large eggs
Camera
1 tablespoon vanilla extract
Camera
1 ¼ cups sugar
Camera
1 cup yogurt
plain, non-fat
Camera
¼ cup almonds
optional
* Camera
½ teaspoon salt
Camera
Cinnamon orange icing
1 cup powdered sugar
Camera
1 teaspoon cinnamon
ground
Camera
2 tablespoons orange juice
Camera
1 tablespoon curacao
orange
*

Ingredients

Amount Measure Ingredient Features
226.8 g zucchini
Camera
237 ml dates
dried
Camera
1E+1 ml orange zest
grated
Camera
473 ml all-purpose flour
Camera
1E+1 ml baking powder
Camera
7.5 ml baking soda
Camera
2 each egg whites
* Camera
2 large eggs
Camera
15 ml vanilla extract
Camera
296 ml sugar
Camera
237 ml yogurt
plain, non-fat
Camera
59 ml almonds
optional
* Camera
2.5 ml salt
Camera
Cinnamon orange icing
237 ml powdered sugar
Camera
5 ml cinnamon
ground
Camera
3E+1 ml orange juice
Camera
15 ml curacao
orange
*

Directions

If dates are dry, soak to make them moist.

Chop squash in processor.

Add dates and orange zest.

Blend well. Sift flour with baking powder, soda and salt. Blend dry ingredients. Beat egg. Add yogurt, sugar and vanilla. Add alternately dry mix and egg mix alternately to zucchini. Pour batter into lightly greased and floured bundt pan. Bake at 350 about 45 minutes, or til tests done. Cool on wire rack 10 minutes. Unmold onto serving platter. If using glaze, peirce top and sides with with toothpicks. Spoon glaze over cake, allowing to soak in until cake is moist but not wet. Cool completely. Drizzle icing over cake and sprinkle with almonds Icing: combine powdered sugar, cinnamon, orange juice and liqueur in bowl. Mix til smooth. Use immediately. Orange Glaze: Stir together til smooth. Note: Avoid using dry old dates. For slightly softer cake texture, add 2 tablespoon melted butter to batter before folding into squash. This will add 2 grams fat per serving.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 89g (3.1 oz)
Amount per Serving
Calories 2016% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 28mg 9%
Sodium 143mg 6%
Total Carbohydrate 15g 15%
Dietary Fiber 2g 6%
Sugars g
Protein 7g
Vitamin A 2% Vitamin C 6%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe