Return to Content

Zucchini-Yogurt Cake

Zucchini-Yogurt Cake
0 votes, 0.00 avg. rating (0% score)
by
Submit a Recipe Image

Yield: 10 t0 12 servings

Ingredients:

  • 2 cups flour
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 eggs
  • 1-1/4 cups packed brown sugar
  • 1/4 cup honey
  • 3/4 cup vegetable oil
  • 1/2 cup plain or vanilla yogurt
  • 1-1/2 cups shredded unpeeled zucchini
  • 1 cup chopped walnuts
  • 1/2 cup finely diced banana
  • 1 teaspoon grated orange peel
  • Cream-Cheese Honey Glaze

Instructions:

Preheat oven to 350 degrees F. Stir together flour, baking powder, spices, baking soda, and salt. Set aside. In a large bowl, beat eggs until light. Gradually beat in brown sugar and honey until mixture is light and fluffy. Slowly beat in oil. At low speed of mixer or with rubber spatula, stir in flour mixture alternately with yogurt. Lightly but thoroughly stir in zucchini, walnuts, banana, and orange peel.

Turn batter into a greased, floured 9- or 10-inch fluted tube pan. Bake 50 to 60 minutes. Cool 10 minutes, then invert on rack and remove from pan. Cool completely. Spread with Cream-Cheese Honey Glaze or confectioners' sugar.

Updated Thursday, May 8th, 2003

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.