Zucchini and Carrot pikelets

It's that season again when zucchinis and carrots are ready to harvest in the garden. Here's a new recipe I've found as I was considering what to serve as something healthy for a visitor for morning tea.

Carrot and zucchini pikelets

Ingredients
1 small zucchini, grated
1 carrot, grated
1 tablespoon orange juice
1 cup S.R. Flour (can use gluten free or wholemeal SR flour if you prefer)
1 egg
1 teaspoon brown sugar
3/4 cup low-fat milk
parsley, finely chopped
(no need for seasoning but you can add if you prefer)

Method:
1. Cook zucchini and carrot with the orange juice until tender for 1-2 minutes in the microwave .
2. Add flour into a bowl and stir in sugar, egg and milk. Mix in cooked vegetables and parsley.
3. Drop tablespoons of mixture into a hot frypan and cook until bubbles appear. Turn over and cook until brown.

Serve immediately

Zucchini chocolate fudge cake

Zucchinis are prolific in summer. Here's a gorgeous recipe for Zucchini Chocolate Fudge Cake. I also add in a couple of handfuls of chocolate melting buds but that's optional.

Zucchini Chocolate Fudge Cake

Ingredients
• 1 cup butter, softened
• 2 ½ cups sugar
• 4 eggs
• 2 tsp vanilla extract
• 3 cups aplain (all-purpose) flour
• ½ cup cocoa powder
• 2 tsp baking powder
• 1 tsp bi-carb soda
• ¼ tsp salt
• 1 cup milk
• 3 cups shredded zucchini (1 large)

Directions
In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking powder, bi-carb soda and salt; add to the creamed mixture alternately with milk. Stir in zucchini.
Pour into large oven baking dish or two square pans. Bake at 175°C for 30-40 minutes or until a skewer inserted near the centre comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Decorate with chocolate icing.