Like Potato Pancakes? Try these Zucchini Cakes!

As I mentioned in my last post, we had more zucchini than we knew what to do with. So in addition to the yummy bread recipe I shared, we were looking for another way to make the most of our summer squash.  And here is the perfect solution to the problem...found on a website known as Paleo Leap, these tasty cakes made for a very tasty and healthy dinner!

Paleo Zucchini Bread

My sister-in-law is an avid gardener.  She sent my husband home with some very large zucchini--as she says, they were the size of baseball bats!  In any event, once this squash becomes this large, it's best used in breads and other cooked dishes, as it's not as tender as it once was.  So my husband and I decided to try a couple of new recipes.  Here is one for Paleo Zucchini Bread.  It does not contain any grains, and it can be made using a blender!  How convenient is that? And what's even better--it's moist and delicious!

Yield: 1 loaf (14 to 16 servings)

WW Points: 2 per serving

Marietta's Almond Butter Cookies

I'm always looking for ways to put a new spin on old recipes.  This year I used a recipe for classic peanut butter cookies as a template for a new twist on an old favorite...and it was a hit!

Image source: Wikimedia

Marietta's Almond Butter Cookies

1 cup sugar, 1/4 cup additional to roll cookies

1 stick butter, at room temperature

1 egg

1 cup smooth almond butter

1 teaspoon vanilla

1/2 teaspoon salt

1/2 teaspoon baking soda

3/4 cups flour

3/4 cup almond flour

Preheat oven to 375 degrees. Grease a baking sheet.

 In a large bowl, cream together sugar and butter. Beat egg into mixture. Mix in almond butter and vanilla until smooth and creamy.

Meanwhile, in a separate bowl, combine salt, baking soda, and flours and blend the together with a whisk. Add dry ingredients to moist ingredients in two or three increments. 

Roll dough into 1 inch balls and then roll in sugar. Place on baking sheet and flatten with fork. Bake for 12-15 minutes.