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Zucchini Granola Torte

Western.Chefs's picture
  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
  Salt 1⁄4 Teaspoon
  Cinnamon 1 Teaspoon
  Eggs 2 Large
  Sugar 3⁄4 Cup (12 tbs)
  Vanilla 1 Teaspoon

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.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2438 Calories from Fat 620

% Daily Value*

Total Fat 69 g106.4%

Saturated Fat 6.2 g31.1%

Trans Fat 0 g

Cholesterol 423 mg141%

Sodium 1655.1 mg69%

Total Carbohydrates 409 g136.4%

Dietary Fiber 29.4 g117.5%

Sugars 154.1 g

Protein 59 g118.3%

Vitamin A 15.1% Vitamin C 47%

Calcium 73% Iron 54.7%

*Based on a 2000 Calorie diet


Zucchini Granola Torte Recipe