To make them fat free substitute 1/2 cup of non-fat yogurt for the 1/2 cup oil.
Hopefully Freepers will post there recipes.
Great stuff to bad I am the worst baker in the nation.
However I can make awesome salads and other cooked meals.
Baking and gardening I have never mastered.
However it all works out I share my cooking and freinds share their baking in return. : )
I found this recipe on allrecipes.com a few years ago. I’ve made it in a bundt pan and it’s great! If you make it in a bundt you’ll need to back for 55 to 60 minutes.
Chocolate Zucchini Cake
INGREDIENTS
* 2 cups all-purpose flour
* 2 cups white sugar
* 3/4 cup unsweetened cocoa powder
* 2 teaspoons baking soda
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1 teaspoon ground cinnamon
* 4 eggs
* 1 1/2 cups vegetable oil
* 3 cups grated zucchini
* 3/4 cup chopped walnuts
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
2. In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan.
3. Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting with your favorite frosting.
My grandmother has a recipe for Tomato Soup cupcakes that’s out of this world. When I was a kid whenever there was a function at school that required us to bring in snacks, i.e. Halloween party, etc., I’d bring them in. Then after they were gone I’d tell my friends what they had eaten. Almost all would make the universal sign for choking :)
But seriously, they are very good. I’ll see if I can find it.