Zucchini Yogurt Cake
Fat: 21.61 grams
Saturated Fat: 1.97 grams
Carbohydrates: 48.37 grams
Calcium: 51.54 mg
Lactose: 0.01 grams
Grease and flour 10″ fluted tube pan. Set aside. In a medium bowl, stir together flour, baking powder, cinnamon, baking soda, and salt. Set aside.
In large mixing bowl, beat eggs with electric mixer until light. With mixer running, gradually add sugar and honey until mixture is light and fluffy. Slowly beat in oil.
Reduce speed to low. Fold in flour mixture alternately with yogurt, scraping bowl as necessary. Fold in zucchini, walnuts, banana, and orange peel.
Turn batter into prepared tube pan. Bake for 50 minutes or until cake begins to crack on top. Don' allow to get too brown!5. Invert on a rack to cool. Remove from pan while still warm. Cool completely. Sprinkle with powdered sugar, if desired.