I happened to be thumbing through a book I got for free at the library, and found a recipe for a healthier zucchini cake. Although the book had outdated information on healthy eating, some of the recipes looked good enough to try (Foods that Heal, by Maureen Salaman and James F. Scheer, © 1989)
I had purchased blackstrap molasses from my last trip to Amish country (where it has been the only location to find it other than on the internet).
Hubby's co-worker shared two large zucchini's with us, so I made the cake to try, and shredded the remaining zucchini for freezing.
The only thing I forgot to buy to finish this cake, was the slivered almonds. Tip: One of my daughter's suggested simply sprinkling chopped almonds on it next time.
Zucchini Cake
2 1/2 cups whole wheat flour
2 cups zucchini, grated
1 c. slivered almonds
1 c. apricots, chopped
1 lime (or lemon)
1 c. safflower oil (cold press)
1 c. honey
1/2 c. blackstrap molasses
2 eggs
2 t. baking powder
1 c. spring water
Beat eggs. Add honey and molasses while beating. Grate rind of lime and add with lime juice. Mix flour and baking powder. Add water and oil alternately. Add zucchini and apricots. Place in 9 x 13 baking dish. Sprinkle top with slivered almonds. Bake 350°F in the oven for 40-45 minutes.
Note: This cake is moist if using fresh apricots, which is what I used. I did have to bake it a bit longer. My family devoured it.
Note: This cake is moist if using fresh apricots, which is what I used. I did have to bake it a bit longer. My family devoured it.