A moist, delicious, guilt-free sweet treat.



Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Lemon Syrup:


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

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

  • 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.

  • 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.

  • 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.

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

Cook's Note:

Lecithin granules enhance the texture.

Nutrition Facts

333 calories; 1.4 g total fat; 0 mg cholesterol; 259 mg sodium. 76.3 g carbohydrates; 7.7 g protein; Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
I hate to give this such a low rating but this cake just did not work for me. I thought that there would not be enough leavening in this cake (with only a 1 tsp baking powder and a 1/4 tsp baking soda and not using real eggs) and I was right. This cake barely rose at all thus not only making it dense but also not allowing it to cook properly. I had to cook it at least 20-30 extra minutes and it still wasn't fully done the center. I think adding in at least 1 1/2 tsps EACH of baking soda and baking powder might help and maybe using real eggs as well. The whole wheat flour the zucchini and the blueberries all weigh a cake down so extra leavening (especially in the absence of any kind of fat) is necessary. The taste is pretty good but overall I will probably not make this again. Read More