Yoghurt and zucchini cake
Brought to you by the Cancer Council
Yoghurt and zucchini cake
INGREDIENTS
60g margarine
¾ cup sugar
3 eggs
1 cup reduced-fat yoghurt
1½ cups self-raising flour
1½ cups wholemeal self-raising flour
1 medium zucchini, grated
1 cup, sultanas
Preheat oven to 180°C.
METHOD
Cream the margarine and sugar with electric beaters.
Beat in the eggs, one at a time and then mix in the yoghurt.
Fold in the flour, zucchini and sultanas and mix well.
Divide the mixture into two, cooking one batch in a 20cm cake tin for 50 minutes. Repeat with remaining mixture.
Recipe from Fruit and Veg With Every Meal Cookbook © State of Western
Australia 2009, reproduced with permission.
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