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

Cinnamon Orange Icing

• 1 cup icing sugar
• 1 Tspn ground cinnamon
• 2 Tbspns freshly squeezed orange juice
• 2 Tbspns 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 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.