Lake Austin Spa Resort
Zucchini, Cranberry and Walnut Cake
Featured in FRESH: Healthy Cooking and Living from Lake Austin Spa Resort
By Chef Terry Conlan

1 cup whole wheat flour
2 cups unbleached white flour
1 ¼ cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
2 eggs
½ cup egg substitute
2 (2 1/2-ounce) jars prunes baby food
2 tablespoons canola oil
2/3 cup buttermilk
3 tablespoons thawed frozen orange juice concentrate
2 teaspoons pure vanilla extract
3 cups shredded zucchini, blotted dry
1 ½ cups fresh cranberries
½ cup chopped walnut pieces
1 tablespoon grated orange zest
1 tablespoon grated lemon zest

Mix the whole wheat flour, unbleached white flour, sugar, baking powder, baking soda, cinnamon and salt in a large bowl. Whisk the eggs, egg substitute, prunes, canola oil, buttermilk, orange juice concentrate and vanilla in a separate bowl. Add the dry ingredients and whisk until smooth. Fold in the zucchini, cranberries, walnuts, orange zest and lemon zest. Spray two 5 x 9-inch loaf pans with non-stick cooking spray. Divide the batter between the pans. Bake at 350 degrees for 1 hour and 20 minutes. Cool in the pans for 10 minutes. Remove to a wire rack to cool completely. Glaze with lemon icing.

Yield: 16 servings
Nutrients Per Serving:
Cal 134
Prot 3 g
Carbo 25 g
Fat 3 g
18% Cal from Fat
Sod 145 mg

Lemon Icing

1 1/2 cups confectioners' sugar
1 teaspoon grated lemon zest
1/4 cup fresh lemon juice

Combine the confectioners' sugar, lemon zest and juice in a bowl; whisk until smooth and sugar is completely dissolved. Spoon over the top of the cake.