
This morning I stared at the pile of veggies and tried to think about what I could make with all of them. I decided to make a zucchini cake... ever heard of that? I really enjoy making carrot cake and thought that zucchini cake would be just as tasty so I pulled out my red Betty Crocker cook book and followed the recipe for the Carrot Cake (available free online) substituting cup for cup shredded zucchini for the carrots. I just made sure to really dry the shredded zucchini by pressing the veggies on a fine mesh sieve to rid it of the cup fulls of water embedded in it. I also substituted natural applesauce for the vegetable oil and egg whites for the whole eggs to make it a low fat dessert (well, as low as it can get).


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