You need:

1 1/2 c brown sugar
3/4 c canola oil
3 eggs beaten
1 1/2 tbsp melted butter
1 tsp vanilla
2 cups grated zucchini
1 1/2 c unbleached flour
1 c whole wheat flour
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 tsp ground cloves
1 c roasted and chopped walnuts

Preheat oven to 350 deg F

1. In large bowl, mix sugar, oil, eggs,butter and vanilla and beat well with a whisk. Mix in the grated zucchini.

 2. In a separate bowl, combine all the remaining dry ingredients and mix well. Gently stir the dry mixture into the wet. Pour the batter into a well-oiled loaf pan and bake for about 1 hour until firm and a toothpick comes out clean. Cool for 15 mins before removing from pan. Enjoy!!

Serves 6 to 8

You will need:

2 tbsp olive oil
1 cup chopped onion
2 cups diced celery
6 cups stock or water
3/4 cup dry green split peas
1 bay leaf
6 cups diced zucchini
8-10 cups fresh spinach or chard, washed and chopped
1/4 cup chopped fresh parsley
2 tsp chopped fresh basil
salt and pepper to taste

What to do:

1. In a large pot, saute the onion and celery in the oil until soft.

2. Rinse the split peas. Add 4 cups of the stock or water, the split peas and the bay leaf to the soup pot with the onions and celery. Bring the mixture to a boil and then cover and simmer on low heat for about 40 minutes.

3. Add the zucchini and remaining stock or water. Cook for another 15 minutes or until the zucchini is soft. Remove the bay leaf and puree the soup in a blender. Return the pureed ingredients to the soup pot and stir in the spinach or chard, parsley and basil. Season with salt and pepper to taste and cook just until the greens have wilted. Serve hot.

Enjoy!