Zucchinni Recipes

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> The following is a tried and true tasty cake:

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> Cocoa Zucchini Cake - 10 servings

> from Secretes of Fat-Free Baking by Woodruff, RD

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> 1-1/2 cups unbleached four

> 1 cup whole wheat pastry flour

> 1 cup sugar Use splenda

> 1/4 cup cocoa powder

> 2 teaspoons baking powder

> 1/2 teaspoon baking soda

> 1/4 teaspoon salt (optional)

> 1 teaspoon ground cinnamon

> 1 cup nonfat buttermilk (I don't have it here so used milk with some vinegar

> added to sour it)

> 2 cups (packed) shredded unpeeled zucchini

> 3 egg whites

> 2 teaspoons vanilla extract

> 1/2 cup dark raisins or chopped walnuts

> 3 tablespoons confectioners' sugar (optional)

>

> 1) Combine the flours, sugar, cocoa, baking powder, baking soda, salt, and

> cinnamon, and stir to mix well. Stir in the buttermilk, zucchini, egg

> whties, and vanilla extract. Fold in the rainis or walnuts.

> 2) Coat a 9x13-inch pan with nonstick cooking spray. Spread the batter

> evenly in the pan, and bake at 350 F for about 35 minutes, or until a wodden

> toothpick inserted in teh center of the cake comes out clean. Cool the cake

> to room temperature.

> 3) Sift the confectioners' sugar over the cake if desired. Cut inot square,

> and serve.

>

> NOTE: I have this with peanut butter and sometimes jelly for a meal with

> nonfat milk. The portions are LARGE.

>

> Per Serving:

> Calories: 147

> Fat: 0.6 g

> Protein: 3.9 g

> Cholesterol: 0mg

> Sodium: 104 mg

> Fiber: 2.1 g

> Calcium: 37 mg

> Potassium: 159 mg

> Iorn: 1.2 mg

>

> Other ideas:

> 1) shred or chop and boil. Serve seasoned with lemon juice, garlic, salt and

> a drizzle of olive oil

> 2) core and stuff 3/4 full with a mixture of rice and a bit of ground beef

> seasoned with salt and pepper (cinnamon too here).Boil in tomato sauce till

> rice is cooked through...about 30 minutes

> 3) make spaghetti sauce with eggplant, zucchinni, onions, garlic and tomoto

> sauce.

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