Zucchini or Carrot Pineapple snack cake

[tami]

I made this Saturday night and I used half zucchini and half carrots and it is super moist and flavorful. I am going to freeze single servings of it. It does not need any frosting as it is sweet enough all on it's own. I will make this again.


Zucchini or Carrot Pineapple Snack Cake

Points - 2
Serving Size : 12

1 cup all-purpose flour
1/2 cup whole wheat flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
3 egg whites
1/2 cup crushed pineapple in juice
1/3 cup applesauce, unsweetened
1 teaspoon vanilla extract
3 cups shredded zucchini -- or carrots (1 c. in original)

Spray 9 x 13-inch baking pan with non-stick cooking spray.

In a large mixing bowl, combine all dry ingredients (flour through salt.) In separate bowl, combine egg, pineapple, applesauce, and vanilla. Mix wet and dry ingredients until well blended. Stir in zucchini or carrots. Pour into prepared pan.

Bake at 350° F for 35 minutes or until toothpick inserted in center comes out clean. Cool.

If desired, frost with FF Cool Whip or with Light Cream Cheese Frosting. (8 oz FF cream cheese, beaten with 1/4 cup powdered sugar, fold in 1/2 small container FF Cool Whip. Add 1 pt per 12 servings.)


Per Serving (excluding unknown items): 139 Calories; trace Fat (1.6% calories from fat); 3g Protein; 32g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 205mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates