Zucchini Granola Torte
|Diced unpeeled zucchini||1 Cup (16 tbs)|
|Fresh lemon juice||1 Tablespoon|
|Lightly crushed granola||1 Cup (16 tbs) (Packaged Variety)|
|Chopped walnuts/Pecans||1⁄2 Cup (8 tbs)|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Sugar||3⁄4 Cup (12 tbs)|
Combine zucchini and lemon juice, mixing well.
Lightly crush granola—but don't smash it into crumbs—and chop nuts.
Sift flour with baking powder, salt and cinnamon.
Beat eggs until very light and beat in sugar until mixture is fluffy and a pale cream color.
With rubber scraper, stir in flour until batter is smooth.
Blend in zucchini, granola, nuts and vanilla.
Spread in a greased and floured 9-inch square pan (or spread thinner in an oblong pan 13 x 9 x 2 inches for cookies).
Bake torte at 325°F 30 to 40 minutes, until top is puffed and crusty looking.
Bake cookies 25 to 30 minutes.
Cool in pan.
Cut torte in squares or oblongs and serve with whipped cream or fruit compote, if you like.
Cut cookies into strips.