This recipe comes from my mother. My family has had quite a battle with sugar the past 10 years. My dad was diagnosed with brain cancer 18 years ago and three of my sisters and I have Candida (too much yeast in our bodies). With all that we had one thing in common-we could not eat sugar. If you know my family this was not a fun thing to hear. We LOVE sugar. We decided to find and figure out alternative sugar treats that we could eat. This is one of our favorites. I love to make this at the end of summer and into the fall because it is another way to use all the zucchini’s that over flow from my garden.

1/2 c. soft butter

1 c. oil (use your favorite, I use Olive Oil)

1 1/2 c. agave

2 pinches of powdered stevia

2 eggs

1 tsp. vanilla

1 tsp. baking soda

1/2 c. buttermilk or 1/2 c. milk and 1 tsp. vinegar

5 Tbsp. cocoa

2 1/2 c. flour

1 tsp. cinnamon

1/2 tsp. salt

2 c. finely shredded zucchini

Break up a 60% dark chocolate bar and sprinkle on top of the cake and put in the oven to cook.

Bake at 325° for 25-30 minutes.

Easy No Churn Homemade Ice Cream
By Marjean Jolley

1 14 oz. can sweetened condensed milk
2 cups whipping cream

1 tsp. vanilla

Whip the cream to stiff peaks and add in 1 tsp. vanilla.  Fold the whipped cream into the sweetened condensed milk. Freeze for at least 6 hours or until firm.

**Add-ins may be added before freezing. Use fresh fruit, crushed cookies, candies and different flavored extracts and spices.

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