Lemon Blueberry Zucchini Cake with No Fat

Follow our step-by-step guide on how to make Lemon Blueberry Zucchini Cake with No Fat.

1. Step 1

   Begin by preheating your oven to a cozy 350°F (175°C).

2. Step 2

   Prepare a fluted tube pan, such as a Bundt pan, by lightly greasing it with cooking spray to ensure your cake releases effortlessly.

3. Step 3

   In a mixing bowl, blend together all-purpose flour, whole wheat flour, baking powder, salt, and baking soda, mixing thoroughly before setting it aside.

4. Step 4

   In a separate large bowl, combine fat-free blueberry yogurt, brown sugar, one cup of white sugar, fat-free egg substitute, lemon zest, and lecithin if you choose to use it.

5. Step 5

   Beat this mixture until it reaches a smooth consistency.

6. Step 6

   Gently fold in the shredded zucchini, allowing it to mingle with the yogurt blend.

7. Step 7

   Gradually incorporate the flour mixture, stirring just until combined—be cautious not to overmix.

8. Step 8

   Next, delicately fold in fresh blueberries, ensuring they are evenly distributed throughout the batter.

9. Step 9

   Pour the luscious mixture into your prepared tube pan, spreading it out evenly.

10. Step 10

    Bake in your preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center emerges clean, signaling that your cake is ready.

11. Step 11

    Once baked, let the cake cool in the pan for about 30 minutes before carefully inverting it onto a plate.

12. Step 12

    For a delightful finishing touch, combine one-third cup of white sugar with the juice of the zested lemon in a small saucepan.

13. Step 13

    Cook over low heat, stirring until the sugar dissolves and the syrup becomes clear, which should take about 5 to 8 minutes.

14. Step 14

    Poke small holes all over the top of the cake with a toothpick, then drizzle the warm lemon syrup over the cake, allowing it to soak in and infuse every bite with a burst of citrusy goodness.

15. Step 15

    Enjoy your delicious creation!.