Double Chocolate Zucchini Cake
from Coach Elaine
Makes: 13x9" cake

1/2 cup fat free milk
1/2 tsp white vinegar
2.5 cups whole wheat pastry flour
1/4 cup cocoa powder
1 tsp baking soda
1/2 tsp ground cloves
1/2 tsp ground cinnamon
2 eggs
1.75 cups raw sugar
1 cup vanilla yogurt
1 tsp vanilla extract
2 cups grated zucchini
3/4 cup mini choc chips

Preheat oven to 350 degrees.
Spray cake pan with non-stick spray.
Stir together milk and vinegar.  Set aside.
Mix flour, cocoa, baking soda, cinnamon and cloves in medium bowl.
Beat eggs with yogurt, vanilla and milk mixture. Add in flour mixture until blended.  Fold in
zucchini.  Pour batter into pan and sprinkle with chips.

Bake 40-45 mins.

Carrot Cake
from Edith
Makes: 8" square loaf

2 cups firmly packed finely grated carrots
Juice of 1 large orange
2 teaspoons vanilla extract
1/4 cup light olive oil
1 cup honey, liquefied in microwave (30 seconds)
1/2 cup crushed or chopped pineapple, drained
1 cup unbleached white flour
1 1/2 cups whole-wheat flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon ground allspice
3/4 cup walnuts, chopped

1. Preheat oven to 350°F.
2. In a mixing bowl, stir together the carrots, orange juice, vanilla, olive oil, honey, and
pineapple until well blended.
3. In another bowl, stir together the flours, baking soda, and spices. Mix in the walnuts.
4. Blend the dry ingredients into the carrot mixture, stirring until just mixed.
5. Pour the batter into a nonstick 8-inch-square baking pan and bake for 45-60 minutes
until a knife inserted in the center comes out clean. Remove from oven, let cool slightly,
and remove from pan.

Pumpkin Bread (Good Housekeeping, Nov 2009)
from Maggie
Makes: 1 loaf (16 svgs)
* 1c packed light brown sugar
* 2 lg egg whites
* 1c pure pumpkin
* ¼c canola oil
* 1/3c low-fat plain yogurt
* 1 tsp vanilla extract
* 1c all-purpose flour
* 3/4c whole wheat flour
* 1 ½ tsp baking powder
* 1 tsp ground cinnamon
* ½ tsp ground nutmeg
* ½ tsp baking soda
* ½ tsp salt
(I also added a little ground cloves, but it wasn’t in the original recipe.)

1. Preheat oven to 350. Spray 8 ½ x 4 ½ loaf pan with cooking spray with flour.  (I don’t
know what size my pan is, and I used regular cooking spray.)
2. In large bowl, whisk brown sugar and egg whites.  Add pumpkin, yogurt, and vanilla;
stir to combine.
3. In medium bowl, combine flours baking powder, spices, baking soda, and salt.  Add flour
mixture to pumpkin mixture; stir until just combined.  Do not over-mix.
4. Pour batter into pan and bake 45-50 minutes.  Cool 10 minutes and then invert onto
wire rack; let cool completely. (I didn’t really follow the cooling instructions…took it out of
the oven, left it 5 minutes, dumped out onto a plate and cut.)

Banana Bread
from Coach Elaine
3 very ripe bananas
1/2 cup honey
3 tablespoons canola oil
1 tsp pure vanilla extract
1 1/2 cups whole wheat pastry flour
1 1/2 tsp baking soda
3/4 cup chopped walnuts

Heat oven to 350 degrees. Lightly oil loaf pan.  Mash bananas and mix with honey, oil and
vanilla extract.  Stir together with whole wheat pastry flour and baking soda.  Add the
nuts.  Spoon into loaf pan.  Bake 40 minutes or until center is set.

Rice Pudding
from Coach Elaine
2 eggs
1/2 c brown sugar
2 c milk
1 c cooked brown rice
1/2 c raisins
splash vanilla
nutmeg and cinnamon

Beat eggs and mix in sugar and mile.  Stir into the rice.  Mix in raisins.  Pour into buttered 1
quart baking dish. Sprinkle with nutmeg and cinnamon.  Bake at 325 deg about 30
minutes, or until bubbly.

Oatmeal Raisin Cookies
from Coach Elaine
2 sticks margarine or butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp vanilla
1.5 cups wheat flour (or a little less)
1 tsp baking soda
1 tsp cinnamon
3 cups old fashioned Oats
1 cup raisins

Heat oven to 350 degrees. Beat together margarine and sugars until creamy.  Add eggs
and vanilla; beat well.  Add combined flour, baking soda, cinnamon; mix well.  Stir in oats
and raisins.  Drop by rounded tbsp-full onto ungreased cookie sheet.  Bake 10-12 mins.

Pumpkin Chip Cookies
from Coach Elaine
1 15oz can pumpkin
2 tsp baking soda
4 tsp baking powder
2 tsp cinnamon
1 tsp allspice
4 cups wheat flour
2 cups sugar
2 eggs, beaten
2 tbsp milk
1 cup butter
2 tsp vanilla
1 12oz pkg choc chips

Mix all ingredients.  Drop by tsp-full on cookie sheet and bake in a 375 degree oven for
about 14 minutes

Marion's Pecans
from Marion Mullarkey
4 cups pecans
Beat 2 egg whites, 1 cup of sugar, 1 tsp salt.  Pour pecans into mixture.  Coat well.  Melt
one stick of butter on lipped cookie sheet.  Turn pecans onto cookie sheet.  Bake for 30-40
minutes at 350, turning pecans every 5-10 mins.

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JMac Running
with Coach John and Coach Elaine