If you do anything at all, you must supply your culinary cook book repertoire with Simply In Season by Mary Beth Lind and Cathleen Hockman-Wert. I have fallen in love with this book which has far too many fantastic recipe ideas to mention. Move over Betty Crocker.
- 2 cups Spelt flour
- 3/4 cup organic cocoa
- 1/2 tsp baking soda
- 1/2 tsp salt
combine in a large bowl and stir in
- 3 cups shredded zucchini (peeled or not)
Combine in a separate bowl
- 1 egg
- 3/4 cup raw organic sugar
- 3/4 cup brown sugar
- 1/2 cup plain or vanilla yogurt
- 1/2 cup extra virgin olive oil
- 1 tsp black coffee
Stir into zucchini mixture. Spread evenly into a greased 9″ x 13″ baking pan.
Sprinkle a handful of Chocolate Chips and chopped Nuts (walnuts, pecans or sliced almonds) on top of batter. Bake in preheated oven at 350 degrees for 45 minutes. Let cool, slice and serve alone or with vanilla ice cream.
Variation: Omit the chocolate chips and nuts, and when ready to serve, pour over a fresh berry sauce such as raspberry made from 1 cup of berries and a bit of sugar blended, then sieved to remove seeds. Nice!