Chocolate Zucchini Cake - 365 Crockpot Recipe

8 servings
1/4 cup each: room temperature margarine or butter, applesauce
3/4cup sugar
1 egg
1/4 cup low-fat buttermilk
1 teaspoon vanilla
11/4 cups all-purpose flour
2 tablespoons unsweetened cocoa
1/2 teaspoon each: baking soda, baking powder
1/4 teaspoon each: salt, ground cinnamon and cloves
1 cup finely chopped or shredded zucchini
1/4 cup semisweet chocolate morsels
Powdered sugar, as garnish

Per Serving:
Calories: 291% calories from fat: 25 Protein (gm): 4 Carbohydrate (gm): 51.8 Fat (gm): 8.4 Saturated fat (gm): 2.4 Cholesterol (mg): 26.9 Sodium (mg): 189

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 3.0 Meat: 0.0 Fat: 1.5

1. Beat margarine, applesauce, and sugar in large bowl until smooth. Mix in egg, buttermilk, and vanilla. Mix in combined flour, cocoa, baking soda, baking powder, salt, and spices; mix in zucchini and chocolate morsels.
2. Pour batter into greased and floured 6-cup fluted cake pan; place pan on rack in 6-quart crockpot. Cover and cook on high until toothpick inserted in center of cake comes out clean, 3 to 4 hours. Cool cake on wire rack 10 minutes; invert cake onto rack and cool. Sprinkle generously with powdered sugar.

Zucchini Soup - Delicious 365 Crockpot Recipe

8 first-course servings
4 cups each: reduced-fat chicken broth, sliced zucchini
2 cups chopped onions
4 cloves garlic, minced
2 tablespoons tarragon vinegar
2 teaspoons curry powder
1 teaspoon dried marjoram leaves
1/4 teaspoon celery seeds
1/2 cup reduced-fat plain yogurt
Salt and cayenne pepper, to taste
Paprika, as garnish

Per Serving:
Calories: 84 % calories from fat: 4 Protein (g): 8.5 Carbohydrate (g): 11.9 Fat (g): 0.4 Saturated fat (g): 0.1 Cholesterol (mg): 1.4 Sodium (mg): 144

Exchanges:
Milk: 0.5 Vegetable: 2.0 Fruit: 0.0 Bread: 0.0 Meat: 0.0 Fat: 0.0

1. Combine all ingredients, except yogurt, salt, cayenne pepper, and paprika in crockpot; cover and cook on high 3 to 4 hours. Process soup and yogurt in food processor or blender until smooth; season to taste with salt and cayenne pepper. Serve warm or refrigerate and serve chilled; sprinkle each bowl of soup with paprika.