When eating a big slice of a tantalizing delicious pound cake it sure makes you feel better knowing there are a whole lot of healthy fibers added into the recipe, doesn't it? And knowing that the cake is made with olive oil instead of butter makes this cake even more attractive. This is the absolut healthiest pound cake you can ever make.
Sannel's Healthy Pound Cake
This is probably the healthiest pound cake you can ever make.The secret ingredient is raw zucchini, which give this cake both its high fiber content and added moisture.
Sannel's Zucchini Pound Cake
A Pound Cake that Provides Moisture and Fibers
You might be used to add zucchini and squash into your cooking. It makes a great ingredient in pasta and vegetable dishes. However, using zucchini in baking, provides moisture to the cake and add plenty of fibers.
The skin of the zucchini is packed with beta-carotine, so do not peel it away. Beta-carotine is a great antioxidant that protects the cells from damage.
This substitution to cakes are great considering the low amount of calories. Furthermore, zucchini have a good source of magnesium and phosphorus. Zucchini has also huge amounts of vitamin A, foliate and potassium. This vegetable has a very neutral flavor, so you can add it into almost any cake recipe, without anyone taken notice.
So if your child doesn't want to eat its veggie's, hide it in the cake and they' ll never guess the healthy zucchini is the main ingredient in their pound cake!
Sannel's Healthy Pound Cake
Prep time 20 min - Total time 70 min
Ingredients for 10 servings
1 cup all-purpose flour • 1 cup sugar • ½ tsp baking powder • ½ tsp salt • ½ tsp baking soda • 1 cup unsalted nuts as almonds, walnuts or pecans coarsely chopped, or • ½ cup sun flower seeds and ½ cup of linseed (flaxseed) • 1 tsp cinnamon • ½ cup olive oil • 2 cups of raw shredded zucchini ( squeeze out excess water) • 2 large eggs
Preheat oven to 350 F degrees ( 175 C) Generously butter a 8-10-inch bundt or loaf pan. Sprinkle with flour and tapping out excess.
Whisk together flour, sugar, baking powder, salt, baking soda, cinnamon, nuts or sunflower seeds and linseeds in a medium bowl.
Add the olive oil, eggs and the shredded zucchini.
Spoon batter into prepared loaf pan.
Bake until loaf is golden brown and a wooden skewer inserted into the center comes out clean, about 40-50 minutes. Let cool on a wire rack 10 minutes before unmolding onto rack to cool completely. If you like you can sift confectioners' sugar over cake before serving.
Enjoy a cup of tea with a slice or two of freshly baked zucchini cake
So why don't you use a bit of Mother Nature's richness and whip up a healthy pound cake right now! I know you will love this cake as much as I do. Just make sure to share and not indulge all of this mouth-watering cake by yourself. This cake can even be frozen, so your family can enjoy this very moist and absolutely delicious cake whenever they like.
Thank you for reading!
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