Fat-Free Lemon Blueberry Zucchini Cake

Ingredients

• cooking spray
• 2 cups all-purpose flour
• 2 cups whole wheat flour
• 1 teaspoon baking powder
• 0.75 teaspoons salt
• 0.25 teaspoons baking soda
• 1 , 8 ounce
• 1 cup brown sugar
• 1 cup white sugar
• 0.75 cups fat-free egg substitute
• 1 lemon , zested
• 1 teaspoon lecithin granules , Optional
• 2 cups shredded zucchini , squeezed dry
• 2 cups fresh blueberries

Instructions

1. 1

   Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray.

2. 2

   Mix all-purpose flour, whole wheat flour, baking powder, salt, and baking soda together in a bowl.

3. 3

   Beat blueberry yogurt, brown sugar, 1 cup white sugar, egg substitute, lemon zest, and lecithin together in a large bowl until smooth. Fold in zucchini. Stir in flour mixture until just incorporated. Fold in blueberries very gently. Pour into the prepared tube pan.

4. 4

   Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Let cool in the pan, 30 minutes. Invert cake onto a plate.

5. 5

   Combine 1/3 cup white sugar and lemon juice in a small saucepan over low heat; cook and stir until sugar dissolves and syrup is clear, 5 to 8 minutes.

6. 6

   Poke small holes all over the cake with a toothpick. Pour lemon syrup over the cake.