MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Zucchini and Walnut Cake
  Categories: Cakes, Ceideburg 2
       Yield: 8 servings
  
   1 1/2 c  Walnut pieces
       2 md Zucchini, unpeeled, ends
            -trimmed
     1/4 c  Cornstarch
     1/4 c  Brown rice flour
       1 ts Baking powder
         pn Salt
       3 lg Eggs
     3/4 c  Sugar
       2 tb Diced candied lemon peel,
            -finely minced
            Powdered sugar
  
   The next three recipes are for cakes made without wheat flour.  This
   first one uses rice flour, but no wheat.
   
   Preheat oven to 350F.  Butter the sides of an 8 x 2-inch cake pan,
   line the base with a circle of baking parchment and butter the
   parchment. Using a nut mill, grind walnuts to flour and set aside.
   Using the same nut mill, grind zucchini into fine shreds.  There
   should be 1 cup, firmly packed, or 6 ounces.  Place in a sieve and
   press out the liquid.  Combine cornstarch, rice flour, baking powder
   and salt; set aside.
   
   Beat eggs with sugar until lemon-colored and very thick.  A lifted
   beater should leave a slowly dissolving trail of batter.  Using a
   large rubber spatula, lightly fold in grated walnuts and minced lemon
   peel, as though mixing a souffle.  Fluff up zucchini shreds and fold
   in.  Sift cornstarch-flour mixture over batter and quickly fold in,
   retaining as much volume as possible.
   
   Pour into prepared pan (the batter will be loose) and bake for 40
   minutes, until a tester comes out dry.  Let cool in pan for 10
   minutes before unmolding onto a rack.  Peel off paper, reverse onto
   rack right side up, and let cool completely.
   
   Dust with powdered sugar before serving.
   
   Serves 8.
   
   PER SERVING:  295 calories, 7g protein,35g carbohydrate, 16 g fat (2 g
   saturated), 79 mg cholesterol, 103 mg sodium, 2 g fiber.
   
   From an article by Jacquiline Mallorca, San Francisco Chronicle,
   2/24/93.
   
   Posted by Stephen Ceideberg; March 2 1993.
  
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