Wednesday, July 29, 2009
So back to the zucchini saga.... I made this zucchini cake/bar whatever you want to call it. I call it Delish!!! Recipe will follow... but I was having a hard time putting on that ohhh soooo gooood cream cheese frosting that I could literally eat right out of a bowl. See, I am trying my best to come up with alternatives to all the sweets that keep jumping in my mouth. (See previous post #6.) I will eat Zucchini Bars, that's a given, but the fresh strawberries (no sugar needed) and the light whipped cream (15 calories per 2TB.) made this a very acceptable dessert and I feel good about limiting the sugar! I have always been a "don't really care" kinda person + I can just look at food and gain weight. I know I better start watching my diet more carefully and really put forth the effort of getting this weight off. I'm starting to slow down and that's the part I don't like...
Prep time: 15 min. Bake time: 25-30 min. Preheat oven to 350.
Grease a 11x15 pan or jelly roll pan.
1C. vegetable oil (I used 1/2c. canola oil + 1/2 c. unsweetened applesauce)
2 C. white sugar
2 ts. vanilla extract
2 1/3 C. all purpose flour
1/4 ts. baking powder
2 ts. baking soda
1 ts. salt
2 C. shredded zucchini (This should be drained and put in a cloth and wrung out. Should be as dry as possible)
I also added 1 ts. of pumpkin pie spice to my dry ingredients.
In a large bowl, mix together the eggs, oil, (applesauce) sugar and vanilla until well blended.
*I use a fork so the mix doesn't get rubbery...
Combine the flour, baking powder, baking soda, salt and (pumpkin pie spice)
Stir into wet mix. Then add drained zucchini. Spread evenly into the prepared pan.
Bake 350 for 25-30 min.
recipe from Allrecipes.com