Zucchini Date Cake

• 1/2 pound zucchini
• 1 cup dates dried
• 2 teaspoons orange zest grated
• 2 cups flour, all-purpose
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 2 each egg whites
• 2 large eggs
• 1 tablespoon vanilla extract
• 1 1/4 cups sugar
• 1 cup yogurt plain, non-fat
• 1/4 cup almonds optional
• 1/2 teaspoon salt
• 1 cup powdered sugar
• 1 teaspoon cinnamon ground
• 2 tablespoons orange juice
• 1 tablespoon curacao orange

1. If dates are dry, soak to make them moist.
2. Chop squash in processor.
3. Add dates and orange zest.
4. Blend well.
5. Sift flour with baking powder, soda and salt.
6. Blend dry ingredients.
7. Beat egg.
8. Add yogurt, sugar and vanilla.
9. Add alternately dry mix and egg mix alternately to zucchini.
10. Pour batter into lightly greased and floured bundt pan.
11. Bake at 350 about 45 minutes, or til tests done.
12. Cool on wire rack 10 minutes.
13. Unmold onto serving platter.
14. If using glaze, peirce top and sides with with toothpicks.
15. Spoon glaze over cake, allowing to soak in until cake is moist but not wet.
16. Cool completely.
17. Drizzle icing over cake and sprinkle with almonds Icing: combine powdered sugar, cinnamon, orange juice and liqueur in bowl.
18. Mix til smooth.
19. Use immediately.
20. Orange Glaze: Stir together til smooth.
21. Note: Avoid using dry old dates.
22. For slightly softer cake texture, add 2 tablespoon melted butter to batter before folding into squash.
23. This will add 2 grams fat per serving.

zucchini, dates, orange zest, flour, baking powder, baking soda, egg whites, eggs, vanilla, sugar, yogurt plain, almonds optional, salt, powdered sugar, cinnamon ground, orange juice, curacao orange

Taken from recipeland.com/recipe/v/zucchini-date-cake-35217 (may not work)