1/2 lb Zucchini
1 c Chopped dried dates
2 ts Grated orange zest
2 c Flour
2 ts Baking powder
1 1/2 ts Soda
2 Egg whites
2 Eggs
1 tb Vanilla
1 1/4 c Sugar
1 c Plain, non-fat yogurt
1/4 c Almonds (opt.)
1/2 ts Salt
Cinnamon Orange Icing
1 c Powdered sugar
1 ts Ground cinnamon
2 tb Orange juice
1 tb Orange curacao
Orange Glaze (opt.)
3 tb Orange juice
2 tb Sugar
If dates are dry, soak to make them moist. Chop squash in processor. Add
dates and orange zest. Blend well. Sift flour with baking powder, soda and
salt. Blend dry ingredients. Beat egg. Add yogurt, sugar and vanilla. Add
alternately dry mix and egg mix alternately to zucchini. Pour batter into
lightly greased and floured bundt pan. Bake at 350 about 45 minutes, or til
tests done. Cool on wire rack 10 minutes. Unmold onto serving platter. If
using glaze, peirce top and sides with with toothpicks. Spoon glaze over
cake, allowing to soak in until cake is moist but not wet. Cool completely.
Drizzle icing over cake and sprinkle with almonds
Icing: combine powdered sugar, cinnamon, orange juice and liqueur in bowl.
Mix til smooth. Use immediately.
Orange Glaze: Stir together til smooth.
Note: Avoid using dry old dates. For slightly softer cake texture, add 2
Tbsp melted butter to batter before folding into squash. This will add 2
grams fat per serving.
Yields
10 Servings