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Pineapple Zucchini Cake

Stuffed with fruits and veggies, this hearty cake can be shared after a light lunch or dinner.

Ingredients

• 3 eggs
• 2 cups sugar
• 2 teaspoons vanilla
• 1 cup vegetable oil
• 2 cups zucchini(peeled, grated)
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 3 cups flour(all purpose)
• 1 cup pineapple, crushed, drained
• 1/2 cup raisins(optional)
• 1 cup chopped pecans(optional)

  Directions

  1. Preheat oven to 350 degrees. Grease or lightly spray with non-stick cooking spray, a 9" x 13" inch pan.

  2. In a large bowl, beat eggs, sugar, vanilla, and oil. Add zucchini.

  3. In a separate bowl, combine baking powder salt, baking soda and flour. Add dry ingredients to creamed mixture.

  4. Stir in fruit and nuts.

  5. Bake for 45 to 50 minutes, or until cake springs back when lightly pressed with your finger. ∆

  Source: Montana State University Extension Service

   

   

  Grilled Vegetable Packets

  Veggies are wrapped in foil and cooked on the grill for an easy side dish to your cookout. Don't have a grill? This recipe can also be made in the oven.

  Ingredients

• 2 zucchini, small(sliced)
• 2 yellow squash, small(sliced)
• 4 red potatoes, small(scrubbed well and sliced)
• 1/2 red onion(sliced)
• 1/2 bell pepper(red or green, seeded and sliced)
• 1/4 cup Italian salad dressing, light
• salt and pepper(optional, to taste)

Directions

1. Wash hands with soap and water.
2. Heat grill to medium heat or 350 degrees.
3. Wash vegetables and slice.
4. Toss in a large bowl. Add dressing and toss until all vegetables are coated.
5. Tear 2 large squares of aluminum foil and place half of the vegetable mixture on each piece. Place an equal piece of foil over the top of vegetable mixture and fold bottom piece with top sheet to form a packet.
6. Place on heated grill for 20-30 minutes or until the potatoes are tender. If you don't have a grill bake Veggie Packets in the oven at 400 degrees for 20-30 minutes.
7. Before you open the packets, poke holes in the foil with a fork. Be very careful opening the foil as the steam will be very hot and could burn you!
8. Empty vegetables onto serving plate or serve from foil packets.

Notes

Try different vegetables- Tomatoes, green beans, sweet potatoes, mushrooms, broccoli, carrots, corn or your favorites.

Be Creative! Use herbs or spices in place of dressing - Chili power, Italian seasoning, basil, oregano, curry powder, or your favorite seasoning! ∆

Source: Connecticut Food Policy Council