Zucchini-Apple Loaf Cake Recipe

3.58 from 26 votes

Low in fat, this zucchini-apple loaf cake gets its moisture from a generous amount of applesauce, nonfat Greek yogurt and the zucchini.

Prep Time25

Cook Time1 10

Total Time1 35

Course: Dessert

Cuisine: American

Keyword: applesauce cake with zucchini, healthy loaf cake, zucchini cake

Servings:

Position an oven rack in the center and preheat oven to 350F degrees. Grease a 5 x 9-inch loaf pan with nonstick cooking spray.
In a large bowl, whisk together the flour, whole wheat pastry flour, sugar, cinnamon, baking powder, baking soda, and salt until well combined and then set it aside.
In another bowl whisk together the applesauce, yogurt, oil, eggs, and vanilla until well blended. Stir in the zucchini.
Add the applesauce mixture to the flour mixture and stir just until combined.
Scrape the batter into the prepared pan and spread it out evenly.
Bake until a toothpick inserted into the center of the cake comes out clean, 60 to 70 minutes.
Remove from the oven and place the pan on a wire rack to cool for 10 minutes.
Remove the cake from the pan and place it on the wire rack to cool completely.

Serving size: 1 slice cake (1/16th recipe)

WW Points: 5

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5 SmartPoints (Green plan)

5 SmartPoints (Blue plan)

5 SmartPoints (Purple plan)

4 PointsPlus (Old plan)

Sprinkle with confectioner's sugar or spread with a thin layer of cream cheese frosting, if desired.

You can store this loaf cake in the refrigerator for up to 1 week. Warm a slice in the toaster oven or microwave before serving.

I think this would be good with a cup of mini chocolate chips stirred in too.