Zucchini Pancake

Preparation time:15 minutes
Cooking time: 15 minutes
Serves 3

Ingredients:
2 medium zucchini, grated
1/2 cup onions, finely chopped
1/4 cup parsley, chopped
1 garlic, minced
3 green chili,chopped
3 eggs
1/4 cup Parmesan cheese, grated
6 tbsp whole wheat flour
salt and pepper

Method:
1.Whisk egg is a bowl along with salt and pepper.2.Take another large bowl and add all other ingredients. Finally pour the egg mixture into the bowl.3.Heat a large skillet and spray oil. Drop 3tbsp of the batter into the skillet. Cook about 2 minutes on each side until golden brown.

4.Continue with remaining batter. Serve warm along with ketchup.
COOK'S FILE
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HINT: Make small pancake so that its easy to flip.

Zucchini Cake

I first had this cake in Jamba Juice. Was quite surprised with zucchini in it. The cake was so moist and the flavor was great. After borrowing few books from the library, I came across a cake recipe. Well my fridge is always stocked with zucchini so went ahead and tried this cake. It came out so dense and moist. What more can you ask, a yummy cake using green vegetable with nutritional benefits.

The recipe I followed is from the book called The Iraqi Cookbook by Lamees Ibrahim. The nuts and raisins in the cake gives a fruity flavor just like the fruit cake. I will surely try this delicious cake again. I used 5" mini baking pans to bake individually. It was easy to store and serve them warm with needed. A lovely combination with evening tea or coffee.

Preparation time:20 minutes
Baking time:1 hour
Serves 8-10

Ingredients:
2cups zucchini,grated with skin
4 eggs
1 cup oil
2 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cardamom powder
1/2 tsp cinnamon powder
1/2 tsp nutmeg
11/2cup granulated sugar
1 cup walnut or almonds, chopped
1 cup raisins

Method:
1.Grate the zucchini with the skin. Try not to squeeze the liquid out.
2.Whisk the eggs along with oil and keep it aside.
3.Mix all the dry ingredients in a separate bowl.Stir in the zucchini, making sure all of the spices are well covered.
4.Make a well in the middle and pour in the egg mixture.Mix well.
5.Finally add the nuts and raisins.
6.Pour the mixture into a well oiled 8" pan.Bake at 350F for an hour.

7.Remove from the oven and let it cool before taking it out from the pan.
8. Slice it and store it in an air-tight container. Serve cold with evening tea or coffee.

The Iraqi Cookbook is full of authentic recipes that have been handed down through the generations. The detailed, easy-to-follow recipes are adorned with beautiful photography throughout, making this book a feast for both the eyes and the palate.

COOK'S FILE:
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HINT: For a smaller portion of the cake, you can proportionately decrease the amount of ingredients.
NOTE: I used four 5" round baking pans. It baked really well and was able to easily distribute it to friends.