Zucchini Yogurt Cake

Zucchini Yogurt Cake

| May 26th, 2017


½ c. White Mountain Foods Bulgarian yogurt

1 ½ c. whole wheat flour · 2 tsp. 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


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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