Best 2 Fat Free Lemon Blueberry Zucchini Cake Recipes

Indulge in a delightful culinary experience with our collection of fat-free yet flavorful recipes, featuring a refreshing lemon blueberry zucchini cake that tantalizes your taste buds. This moist and tender cake bursts with the zesty brightness of lemon, the sweetness of blueberries, and the subtle earthy flavor of zucchini, all harmoniously blended in a symphony of flavors. Additionally, discover a delectable lemon blueberry zucchini bread, perfect for those cozy mornings or afternoon tea breaks. For a healthier alternative, try our gluten-free lemon zucchini muffins, packed with wholesome ingredients and a moist, tender texture. And if you're craving a guilt-free dessert, our lemon zucchini cake with yogurt frosting hits the spot, offering a delightful balance of tangy and creamy flavors. Embark on a culinary journey with our diverse selection of fat-free lemon blueberry zucchini recipes, catering to various dietary preferences and promising an unforgettable taste experience.

Here are our top 2 tried and tested recipes!

LOW FAT BLUEBERRY LEMON CAKE

Low Fat Blueberry Lemon Cake image

Make and share this Low Fat Blueberry Lemon Cake recipe from Food.com.

Provided by qtmeliss34

Categories Dessert

Time 1h30m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 14

Ingredients

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, room temperature
1/2 cup applesauce
1 cup brown sugar, packed
1/2 cup white sugar
1/2 cup Splenda sugar substitute
3/4 cup egg substitute
1 teaspoon vanilla extract
1 cup sour cream (5% fat)
2 cups frozen blueberries
2 tablespoons lemon zest
1 teaspoon all-purpose flour

Steps:

Preheat oven to 350 degrees. Spray a 12 cup non-stick or silicone bundt pan with cooking spray.
In a large mixing bowl cream together, butter, applesauce, brown sugar, white sugar and sugar substitute. Add in egg substitute and vanilla extract and mix well. It might look slightly separated but that is o.k.
In another bowl whisk 2 1/2 cups flour with baking powder and salt; set aside.
Add flour mixture to butter mixture in three additions, alternating with sour cream.
Re-use flour bowl to toss blueberries and zest with remaining teaspoon flour.
Spread batter in prepared pan.
Bake cake on bottom rack of oven until a toothpick inserted into center comes out clean, about 60 to 70 minutes.
Cool in pan 20 minutes then invert onto a wire rack.
Make a simple glaze with icing sugar and lemon juice or dust with icing sugar just before serving.

Nutrition Facts : Calories 359.9, Fat 12.5, SaturatedFat 7.5, Cholesterol 28.9, Sodium 260.9, Carbohydrate 58, Fiber 1.8, Sugar 33.8, Protein 5.5

BLUEBERRY ZUCCHINI SQUARES

Blueberry Zucchini Squares image

I saw a bar recipe on a box of muffin mix using apple and lemon zest. I tried it from scratch with shredded zucchini and fresh blueberries instead. It's a tasty combo. -Shelly Bevington, Hermiston, Oregon

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 2 dozen.

Number Of Ingredients 17

Ingredients

2 cups shredded zucchini (do not pack)
1/2 cup buttermilk
1 tablespoon grated lemon zest
3 tablespoons lemon juice
1 cup butter, softened
2-1/2 cups sugar
2 large eggs, room temperature
3-1/4 cups plus 2 tablespoons all-purpose flour, divided
1 teaspoon baking soda
1/2 teaspoon salt
2 cups fresh or frozen blueberries
GLAZE:
2 cups confectioners' sugar
1/4 cup buttermilk
1 tablespoon grated lemon zest
2 teaspoons lemon juice
1/8 teaspoon salt

Steps:

Preheat oven to 350°. Grease a 15x10x1-in. baking pan., In a small bowl, combine zucchini, buttermilk, lemon zest and lemon juice; toss to combine. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, 1 at a time. In another bowl, whisk 3-1/4 cups flour, baking soda and salt; gradually add to creamed mixture alternately with zucchini mixture, mixing well after each addition. Toss blueberries with remaining flour; fold into batter., Transfer batter to prepared pan, spreading evenly (pan will be full). Bake 30-35 minutes or until light golden brown and a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., In a small bowl, mix glaze ingredients until smooth; spread over top. Let stand until set.

Nutrition Facts : Calories 270 calories, Fat 8g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 197mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 1g fiber), Protein 3g protein.

Tips:

For a gluten-free version, use gluten-free flour.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
To make sure the cake is cooked through, insert a toothpick into the center. If it comes out clean, the cake is done.
Let the cake cool completely before frosting it.
For a more decadent cake, use full-fat cream cheese and butter in the frosting.
Garnish the cake with fresh blueberries and lemon zest for a pop of color and flavor.

Conclusion:

This fat-free lemon blueberry zucchini cake is a delicious and healthy way to enjoy your favorite summer flavors. It's perfect for breakfast, brunch, or dessert, and it's sure to be a hit with everyone who tries it. So next time you're looking for a guilt-free treat, give this cake a try!