A to Z the “Abundance of Zucchini”–a sweet & spicy take on the old zuke

>garden food 015garden food 023
August is coming to an end and zucchini is abundant, hence the need arises to invent some new recipes to use up these lovely long green things…

Using lots of fresh-from-the-garden goodies I made the most delicious LASAGNA I have ever had– twice!

But, First I went sweet, and found most zucchini breads/cakes/loaf recipes used only a little over 1 cup of zucchini—that’s not enough! I wanted to use MORE! and I had alot of other stuff to use up in the fridge too, like sour cream, lemons and blackish bananas. So, I got busy and TA DA! introducing…..a moist, delicious, sweet, & actually quite HEALTHY cake….full of fruit & veggies, whole grains and some protein

    COCONUT BANANA LEMON ZUCCHINI CAKE
    COCONUT LEMON BANANA ZUCCHINI CAKE
    COCONUT BANANA ZUCCHINI LEMON CAKE

(i cant decide…maybe something like “summer-harvest” cake)

    first bowl:

2 cup whole wheat flour
1 cup of ground flax (i used golden, but I’m sure it doesn’t matter)
2 teaspoons baking soda
2/3c cranberries (if you get minimally-processed ones…extra excellent!)
2/3c shredded coconut (or more, http://www.coconutresearchcenter.org/)
2/3c sugar (more or less to your liking)
3 tbsp poppy seeds (or more, http://healthyeating.sfgate.com/benefits-poppy-seeds-5632.html)
1/2tsp salt
note to self: next time add 1/2 cup slivered almonds, adds protein & couldn’t hurt!

second bowl:

4 large eggs (protein baby!)
1/2c sour cream (next time I will use yogurt–less fat, more protein)
2c shredded zucchini (one good medium sized)
2 mashed ripe bananas (medium size)
2 tsp vanilla
1/4c grapeseed oil
zest of one lemon (or orange, or both)
juice of one lemon (or one orange, about 4 tbsp)

mix contents of both bowls together & bake till golden & firm in center
350 degrees for about 35 minutes or more…depends on your cake pan–could make muffins or loaf, but definitely watch your time…

    LEMON CREAM CHEESE FROSTING:

1/3c cream cheese, 1/4c butter, 1/2 c icing sugar, tbsp of lemon juice (in this case I used “realemon”) rind of 1/2 orange or a few chopped cranberries–makes it extra pretty & tasty