Servings: 1 loaf
As fresh as the lemon, all of the other ingredients in this cake are healthy for you, too. Check out the
maple syrup in place of sugar!
1½ cups whole-wheat flour
1 cup oat flour
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup olive oil
2 tablespoons fresh lemon juice
¾ cup pure maple syrup
1½ cups grated zucchini
1 cup chopped pecans
1¼ cups powdered sugar
3 tablespoons fresh lemon juice
1 tablespoon milk
Preheat the oven to 350°. Use a loaf pan that is coated with DuPont™ Teflon® nonstick coatings and
lightly grease it with butter. In a large bowl, mix together the flours, baking powder, baking soda, and
In the bowl of electric mixer, lightly beat the eggs until a pale yellow, beat in the oil, and then the lemon
juice and maple syrup. Stir in the zucchini. Make a well in the center of the dry ingredients and stir in the
zucchini mixture and the nuts. Blend just a few turns until smooth and transfer to the pan.
While the cake bakes, make the glaze by mixing the powdered sugar with the lemon juice and milk until
thick and smooth.
Bake for 50 minutes or until a tester inserted into the center of the cake comes out clean. Let cool about
15 minutes before turning the cake out onto a wire rack and spreading with the glaze.
Source: For more recipes, please visit: http://teflon.com/recipes