Fat-Free Lemon Blueberry Zucchini Cake

Ingredients and Weight:

• 2 cups (240g) all-purpose flour
• 2 cups (400g) grated zucchini
• 1 cup (200g) fresh or frozen blueberries
• 1 cup (200g) granulated sugar
• 1/2 cup (100g) brown sugar
• 1 teaspoon (5g) baking soda
• 1 teaspoon (5g) baking powder
• 1 teaspoon (5g) ground cinnamon
• 1/2 teaspoon (2.5g) salt
• 1/2 cup (120ml) unsweetened almond milk
• 1/4 cup (60ml) lemon juice
• 1 teaspoon (5ml) vanilla extract
• 1/4 cup (60g) chopped walnuts (optional)

Preparation Time:

15 minutes

Cooking Time:

50-60 minutes

Difficulty Level:

3 (Moderate)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.
2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
3. In a separate bowl, whisk together the almond milk, lemon juice, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Fold in the zucchini, blueberries, and walnuts (if using).
6. Pour the batter into the prepared baking dish and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool completely before serving.

Nutritional Information:

(per slice)

• Calories: 250
• Fat: 4g (0g saturated fat)
• Cholesterol: 0mg
• Sodium: 120mg
• Carbohydrates: 50g (2g fiber, 30g sugar)
• Protein: 4g

Dish Characteristics:

• Moist and fluffy
• Zesty lemon flavor
• Sweet and juicy blueberries
• Healthy addition of zucchini
• Perfect balance of flavors

User Comments:

• "This cake is absolutely delicious! It's so moist and flavorful, and the lemon blueberry combo is perfect."
• "I love how this cake uses zucchini. It adds moisture and makes it a bit healthier."
• "This is the best zucchini cake I've ever had. The lemon and blueberry flavors are a great combination."
• "I'm not a big fan of zucchini, but this cake changed my mind. It's so good!"
• "This cake is so easy to make and it's perfect for any occasion."

Special Precautions and Tips:

• Use a fine grater to grate the zucchini. This will help it blend into the batter better.
• Do not overmix the batter. Overmixing can result in a tough cake.
• If you don't have almond milk, you can use other plant-based milks like soy milk or oat milk.
• This cake can be stored in an airtight container at room temperature for up to 3 days.