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Fat-Free Lemon Blueberry Zucchini Cake


"A moist, delicious, guilt-free sweet treat."
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1 h 55 m servings 333 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 333 kcal
  • 17%
  • Fat:
  • 1.4 g
  • 2%
  • Carbs:
  • 76.3g
  • 25%
  • Protein:
  • 7.7 g
  • 15%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 259 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt(R)) with cooking spray.
  2. Mix all-purpose flour, whole wheat flour, baking powder, salt, and baking soda together in a bowl.
  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. 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. 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. Poke small holes all over the cake with a toothpick. Pour lemon syrup over the cake.


  • Cook's Note:
  • Lecithin granules enhance the texture.

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