1 1/2 cups all-purpose flour

1 teaspoon cinnamon

1/2 teaspoon baking soda

1/2 teaspoon nutmeg

1/2 teaspoon salt

1/4 teaspoon baking powder

1 cup sugar

1 egg

1 cup zucchini — shredded

1/4 cup oil

1/2 cup raisins

1/2 cup pecans

In a bowl, beat sugar, zucchini and egg.
Add oil and mix well.
Pour this over the other ingredients and mix well.
Gently fold in
the nuts and raisins.
Turn into greased loaf pans.
Bake at 325
degrees for 35 to 50 minutes.
Makes 2 loaves

2 ts Butter

2 tb Fresh breadcrumbs

————————————BASE————————————
150 g (5oz) ground almonds

210 g (7oz) caster sugar

6 Egg whites

———————————–ICING———————————–
6 Egg yolks

300 ml (10 fl oz) cream

130 g (4oz) caster sugar

75 g (2oz) butter

———————————-GARNISH———————————-
Flaked roasted almonds To Drink: – Sweet white wine or white
port

Grease a 28-cm/11-inch cake tin with a removable base with 2 tsp
butter.
Coat with the breadcrumbs.
Preheat the oven to
200C/400F/Gas Mark 4.
Mix the almonds with the sugar.
Beat the egg
whites to form stiff peaks.
Fold into the almond mixture.
Pour the
mixture into the prepared cake tin.
Bake for 18-20 mins in the
bottom of the oven.
Mix all the ingredients for the icing in a
saucepan.
Simmer slowly over low heat until the cream has
thickened.
Add a little boiling water if the cream starts to
separate or curdle.
Set aside to cool.
Spread or pipe the cream on
top of the cake base.
Let the cake cool before serving, preferably
overnight.
Variations: Serve the cake with fruit salad made with
fresh strawberries, pineapple pieces and sliced kiwi fruit.
Posted
by : Sue Rykmans.
—–

Ingredients 1/2 cup butter

3/4 cup honey

1 egg

2 cups whole-wheat flour

1 teaspoon baking soda

1/2 teaspoon cinnamon

1 pinch nutmeg

1 pinch ground cloves

1 pinch salt

1 cup rolled oats

1 cup raisins

1 cup grated zucchini

Method: Cream butter add honey.
Add egg and beat well.
Combine
flour, soda, cinnamon, nutmeg, cloves, salt, rolled oats, and
raisins in a separate bowl.
Add flour mixture alternately with
zucchini to egg mixture.
Drop by teaspoon onto a cooked sheet that
has been sprayed with PAM.
Bake at 375 Degree F.
oven for 10-12
minutes.
(the time may vary as all ovens are different)

These taste cake like and are very good nutritionally and they
are a bonus for Brown Baggers.

Source: What’s Cooking with Ruth Fremes.
Recipes from her TV
shows in the ‘80 from Toronto.

2 1/2 c flour

1 1/2 c sugar

1 c pecans — chopped

1/2 c oatmeal, quick — uncooked

1 tbsp baking powder

1 tsp salt

1 tsp cinnamon

4 eggs

1 med zucchini — shredded

3/4 c oil

Grease 12 3 inch muffin pan cups.
Preheat oven to 400?.
In large
bowl, measure first 7 ingredients.
In med.
bowl, beat eggs, stir in
zucchini and oil.
Stir mixture all at once into flour mixture just
until flour is moistened.
Spoon lumpy batter into muffin cups.
Bake
25 min.
or until toothpick trick works.

3 cups all purpose flour

1 cup peeled, shredded zucchini — drained

1/3 cup sugar

3 Tablespoons grated Parmesan cheese

1/2 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1/3 cup butter

1 cup buttermilk

2 eggs

1 Tablespoon grated onion

Mix flour, zucchini, sugar, cheese, baking soda, powder and salt
together; set aside.
Melt butter; stir into buttermilk.
Beat eggs
in medium bowl; add butter/buttermilk and onion; stir into flour
mixture.
(Batter will be thick.) Spread in greased and floured
9×5x3 inch loaf pan.
Bake at 350 for 1 hour.
(Use toothpick
inserted at center to test for doneness.