• 1/2 lb zucchini
• 1 1/2 cups fresh dates, chopped
• 2 tsp orange zest, grated
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 2 egg whites
• 2 eggs
• 1 tbsp vanilla
• 1 1/4 cup brown sugar
• 1 cup plain, non-fat yogurt
• 1/4 cup almonds, optional
• 1/2 tsp sea salt

Cinnamon Orange Icing

• 1 cup icing sugar
• 1 tsp ground cinnamon
• 2 tbsp freshly squeezed orange juice
• 2 tbsp butter, softened

Wash zucchini well and chop in a food processor. Add dates and orange zest. Blend well. In a medium bowl, sift flour with baking powder, soda and salt; blend dry ingredients. In another bowl, beat eggs well until they are smooth and velvety. Add yogurt, sugar and vanilla. Add the dry mixture to the egg mixture and combine ingredients. Do not over-mix. Pour batter into a lightly greased and floured bundt pan. Bake at 350 degrees Fahrenheit for about 50 minutes, or until a toothpick inserted comes out clean. Cool on wire rack for 10 minutes. Unmold onto a serving platter. Cool completely. Drizzle the icing over the cake and serve.

Icing Instructions:

In a bowl, combine the icing sugar, cinnamon, orange juice and butter. Beat well until smooth.