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Serves 12

2 1/4 cups sifted all purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 3/4 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
2 cups grated unpeeled zucchini (about 2 1/2 medium)
1 6-ounce package (about 1 cup) semisweet chocolate chips
3/4 cup chopped walnuts


Preheat oven to 325°F. Butter and flour 13 x 9 x 2-inch baking pan. Sift flour, cocoa powder, baking soda and salt into medium bowl. Beat sugar, butter and oil in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla extract. Mix in dry ingredients alternately with buttermilk in 3 additions each. Mix in grated zucchini. Pour batter into prepared pan. Sprinkle chocolate chips and nuts over.

Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan.

(by Addison Roberts)

Serves 20

3 Cups flour

1 Cup cooking oil

1 ½ tsp. cinnamon

1 medium zucchini

½ cup chopped walnuts

1 baking soda

½ tsp. baking powder

1tbsp. vanilla

2 cups sugar

¼ tsp. salt

3 eggs



Sift together flour, cinnamon, baking soda, salt and baking powder into a large bowl. Blend eggs, sugar, and oil in blender. Chop zucchini into pieces, add several pieces to egg mixture and blend until liquefied, and continue until zucchini is fully blended. Add mixture and vanilla to dry ingredients in bowl. Stir in walnuts. Pour in 2 greased loaf pans.


Bake at 350 degrees for about 1 hour.

(by Addison Roberts)

Serves 8

1 eggplant, cut into 3/4 inch slices

1 1/2 tablespoons salt

8 tablespoons olive oil

8 ounces ricotta cheese

6 ounces shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 egg, beaten

1/2 cup chopped fresh basil

4 cups pasta sauce


1.Sprinkle both sides of the eggplant slices with salt. Place slices in a colander, and place a dish underneath the colander to capture liquid that will sweat out of the eggplant. Allow to sit for 30 minutes.

2.Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix the ricotta, mozzarella cheese and 1/4 cup Parmesan cheese. Mix in egg and basil.

3.Rinse the eggplant in cold water until all salt is removed. In a large skillet, heat 4 tablespoons olive oil over medium heat. Place one layer of eggplant in the pan, brown each side. Repeat with remaining eggplant slices, using additional oil if necessary.

4.In a 9×13 inch baking dish, evenly spread 1 1/2 cups of spaghetti sauce. Arrange a single layer of eggplant slices on top of the sauce. Top the eggplant with 1/2 of the cheese mixture. Repeat layering process until all the eggplant and cheese mixture is used. Pour remaining sauce on top of layers, and sprinkle with remaining Parmesan cheese.

5.Bake 30 to 45 minutes in the preheated oven, until sauce is bubbly.

Nutrition Information     Calories: 369

Amount Per Serving

  • Total Fat: 24.7g    Cholesterol: 56mg

  • Sodium: 2075mg

  • Total Carbs: 23.5g   Dietary Fiber: 5.6g

  • Protein: 14.1g     (by Addison Roberts)


4 cups all-purpose flour

2 cups sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1-1/2 cups cold butter


8 to 10 cups cubed seeded peeled zucchini (4 to 5 pounds)

2/3 cup lemon juice

1 cup sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg


  1. In a large bowl, combine the flour, sugar, cinnamon and salt. Cut in butter until crumbly; reserve 3 cups. Pat remaining crumb mixture into a greased 13-in. x 9-in. baking pan. Bake at 375° for 12 minutes.

  2. Meanwhile, for filling, place zucchini and lemon juice in a large saucepan; bring to a boil. Reduce heat; cover and cook for 6-8 minutes or until zucchini is crisp-tender. Stir in the sugar, cinnamon and nutmeg; cover and simmer for 5 minutes (mixture will be thin).

  3. Spoon over crust; sprinkle with the reserved crumb mixture. Bake at 375° for 40-45 minutes or until golden. Yield: 16-20 servings.

Nutritional Facts

1 serving (1 each) equals 337 calories, 14 g fat (9 g saturated fat), 37 mg cholesterol, 200 mg sodium, 51 g carbohydrate, 1 g fiber, 3 g protein.


2 1/2 c. zucchini, peeled and grated
1 egg, beaten
1 tbsp. melted butter
1 tsp. Old Bay seasoning
1/2 tsp. prepared mustard
1 1/2 c. Italian bread crumbs
1 sm. onion, chopped fine
Salt and pepper to taste
1 1/2 c. Italian bread crumbs
1 tbsp. green pepper, chopped fine
1 tbsp. mayonnaise (optional)



Mix all well. Shape into patties as for (real crab cakes). Roll in read crumbs. Fry until golden brown or bake in high (500 degree oven) on an oiled cookie sheet. If mixture is too soft, add bread crumbs.

(by Addison Roberts)

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