Zucchini Yogurt Cake

Zucchini Yogurt Cake

| November 16th, 2016



½ cup White Mountain Foods Bulgarian Yogurt
2 cups flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. baking soda
½ tsp. salt
3 eggs or egg substitute
1 cup molasses
¼ cup honey
¾ cup vegetable oil
1½ to 2 cups unpeeled zucchini, shredded
2 bananas, diced or mashed


Preheat oven to 350º. Sift dry ingredients. Beat 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 / carrots or applesauce substituted for zucchini. Store in refrigerator until needed.

We have many other recipes available on our recipe page. If you have a created an original recipe using White Mountain Foods products and would like to see it added to our list of recipes, please send it to us via email at customerservice@whitemountainfoods.com or use our contact form.

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