Zucchini Carrot Cake

2 eggs
1/2 c. honey
1 1/2 c. whole wheat flour
1/2 c. oil
1 t. baking powder
1 t. baking soda
2 t. cinnamon
1 t. vanilla
1/2 t. salt
1 c. grated carrot
1 1/2 c. grated zucchini
1/2 c. crushed pineapple, drained
1/2 c. chopped nuts

Beat eggs with honey till frothy. Gradually beat in oil. Add dry ingredients. Beat at high speed 4 minutes. Stir in carrots, zucchini, pineapple and nuts. Pour into lightly greased 9" square pan. Bake at 350° about 35 minutes.

Zucchini Casserole

6 c. yellow and/or zucchini squash
1/4 c. chopped onion
1 can cream of chicken soup
1 c. sour cream
1 c. shredded carrots
1-8 oz. package herb-seasoned stuffing
2 c. cooked chicken

Cook squash and onion in boiling water 5 minutes; drain. Combine soup and sour cream; stir in carrots. Fold in squash and chicken. Combine stuffing mix as directed on package with required amount of margarine. Spread half of stuffing mix in 12 x 8 pan. Spread on vegetable mixture. Top with remaining stuffing mix. Bake at 350° for 20-30 minutes, until heated through. Serves 6-8.