MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Zucchini and Walnut Cake
  Categories: Cakes
       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
       1 pn Salt
       3 lg Eggs
     3/4 c  Sugar
       2 tb Diced candied lemon peel,
            -finely minced
  
   Powdered sugar
   
   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, 7 g 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 Steven Ceideburg. Reposted by Fred Peters.
  
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