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2 egg whites |
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2 eggs |
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1 Tbspn vanilla |
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1 1/4 cup brown sugar |
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1 cup plain, non-fat yogurt |
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1/4 cup almonds, optional |
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1/2 Tspn sea salt |
Instructions
Wash zucchini well and chop in a food processor. Add dates and orange zest. Blend well. In a medium bowl, sift flour with baking powder, soda and salt; blend dry ingredients. In another bowl, beat eggs well until they are smooth and velvety. Add yogurt, sugar and vanilla. Add the dry mixture to the egg mixture and combine ingredients. Do not over mix. Pour batter into a lightly greased and floured bundt pan. Bake at 350 about 50 minutes, or until toothpick inserted comes out clean. Cool on wire rack 10 minutes. Unmold onto serving platter. Cool completely. Drizzle the icing over the cake and serve.
Cinnamon Orange Icing
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1 cup icing sugar |
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1 Tspn ground cinnamon |
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2 Tbspns freshly squeezed orange juice |
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2 Tbspns butter, softened |
Instructions
In a bowl, combine the icing sugar, cinnamon, orange juice and butter. Beat well until smooth.
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