Chocolate Zucchini Cake

Ingredients: 2 cups sugar (plus 3 tablespoons divided) 1 cup applesauce (or substitute corn oil, will increase fat content) 3 eggs 1/4 cup amaretto or coffee liqueur(can substitute strong coffee or non-alcoholic amaretto syrup) 2 1/2 cups flour 1 teaspoon salt 1 teaspoon baking soda 4 tablespoons cocoa 1 teaspoon baking powder 1 teaspoon cinnamon 2 cups grated zucchini, drained with excess moisture squeezed out 1/2 cup chocolate chips 1/2 to 1 cup raisins 1 cup chopped nuts 1 teaspoon vanilla

Directions: Preheat oven to 350°. Grease a bundt pan well and add the 3 tablespoons sugar. Over the sink (in case of spillage), rotate the pan in your hands coating the greased pan with the sugar. Make sure you cover the sides as well as around the center cone of the pan. This will give your cake a great shine when baked as well as remove the need for frosting afterward ! (You can drizzle with a mixture of confectioners sugar and a little water to frost if you like.) In a large mixing bowl combine sugar, applesauce or oil, eggs and liqueur and beat well. In a separate bowl, mix together the dry ingredients (flour, salt, baking soda, cocoa, baking powder and cinnamon) and then add to the egg mixture and beat well. Fold in the zucchini, chocolate chips, raisins, nuts and vanilla and then pour the very thick batter into the pan, being careful not to splash the center of the bundt pan. Bake for one hour, or until a toothpick inserted in the center comes out clean. Depending on the dampness of the zucchini, you may need to bake for up to an additional 15 minutes. Cool 10 minutes in the pan and then invert onto a wire rack to cool. My kids love this snack cake in the summer ! And the little ones will devour this cake if you don't tell them there's zucchini in it ! sssshhhhhhh....LOL Can you think of a better way to get kids to eat zucchini ? Try it, you'll love it !

Chocolate Revel Bars

Batter Ingredients: 1 cup butter or margerine 2 cup brown sugar 2 eggs 2 teaspoons vanilla 2 1/2 cup flour 1 teaspoon baking soda 1/2 teaspoon salt 2 1/2 cups quick oats Filling Ingredients: 1 (12 ounce) package of chocolate chips 1 (15 ounce) can of sweetened condensed milk 2 tablespoons margerine 1/2 tsp salt 2 teaspoons vanilla 1 cup chopped nuts

Directions: Preheat oven to 350°F. Cream margerine and brown sugar and then add in eggs and vanilla and mix well. Add flour, baking soda and salt and blend until smooth. Stir in oats. Pat two-thirds of the batter into a greased jellyroll pan. (reserve the other third for topping) In a 2 quart saucepan, melt chips, milk, butter and salt. Stir in vanilla and nuts. Spread this over the batter in the pan. Dot remaining batter on top and bake 20-25 minutes until golden brown.

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