Zucchini Tea Cake with Cinnamon and Nutmeg (pareve)
serves 16-20

4 medium zucchini (to yield 3 cups grated zucchini)
1 1/2 cups unbleached all-purpose flour
1 1/2 cups whole-wheat pastry flour
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
2 teaspoons ground cinnamon
1 cup vegetable oil
2 eggs
1 cup packed dark brown sugar
1 cup packed light brown sugar or granulated sugar
1 tablespoon vanilla extract
1 cup chopped walnuts
confectioner’s sugar for dusting

1. Prehat oven to 350F. Grease and flour a 16 by 5 by 4-inch loaf pan, knocking out excess flour.

2. Grate zucchini coarsely. Put in a strainer placed over a bowl and press with the back of a wooden spoon to remove excess moisture. Let stand 10 minutes. Sift the flours, soda and spices together.

3. In the bowl of an electric mixer or food processor, blend the oil, eggs, sugars and vanilla. Add the flour mixture and blend well. Mix in the grated zucchini and nuts and pour into prepared pan.

4. Bake for 45 to 55 minutes or until a toothpick inserted in the center comes out clean. Let cool slightly and sprinkle the top with a light dustins of confectioners’ sugar. Slice and serve warm, at room temperature or toasted.

Note: makes 24 cup cakes. Line two 12-cup muffin pans with paper baking liners. Bake 18-25 minutes or until a toothpick inserted comes out clean.

approx. nutrients per serving: calories – 327 protein – 5g carbohydrates – 41g