Yesterday I made Blueberry Zucchini Bread. Instead of using 4 mini-loaf pans I used one large loaf pan and 8 silicone muffin cups. I baked the large loaf for 1 hour and the muffins for 25 minutes. I reduced the oil by 1/3 and used flax seed instead. Flax Seed can stand in for all of the oil or shortening called for in a recipe because of its high oil content. If a recipe calls for 1/3 cup of oil, use 1 cup of ground Flax Seed to replace the oil — a 3:1 substitution ratio.

Flax seed can also be used to replace 1/5 of the flour in a recipe and you can also use it to replace eggs. The formula for egg substitution is: 15mL (1Tbsp) ground Flax Seed, plus 45mL (3Tbsp) water = 1 egg. Mix with water, and let sit for 1-2 minutes. Add to the recipe as you would one egg.

When flax seed is used instead of oil, baked goods tend to brown more rapidly, so slight adjustments in time or temperature might be required.

I haven't tried replacing eggs by flax seed yet but I usually replace some of the flour with. This was the first time I tried replacing the oil, usually I just cut the oil and don't replace it with anything.

I also substituted 2 cups of the white sugar with 1-3/4 cups Splenda.

Blueberry Zucchini Bread
Ingredients:
3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
2. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
3. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

For lunch today I made Zucchini Lasagna.

Zucchini Lasagna
Ingredients

2 1/2 cups zucchini, sliced 1/4 inch thick ( about 2 medium)
1/2 lb lean ground beef ( I use 1 lb.)
1/4 cup onions, chopped
2 small tomatoes, cut up
1 (6 ounce) cans tomato paste
1 garlic cloves, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 cup water
1/8 teaspoon pepper
1 egg
3/4 cup low fat cottage cheese ( or low fat or fat free ricotta)
1/2 cup mozzarella cheese, shredded ( I use 8 oz. divided)
1 teaspoon flour
Directions
Cook zucchini until tender, drain and set aside.
Fry meat and onions until meat is brown and onions are tender; drain fat.
Add next 8 ingredients and bring to a boil.
Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups.
In small bowl slightly beat egg.
Add cottage cheese, half of shredded cheese and flour.

In (1 1/2-qt.) baking-roasting pan arrange half of the meat mixture. Top with half of the zucchini and all the cottage cheese mixture. Top with remaining meat and zucchini.
Bake uncovered at 375 degrees F for 30 minutes.
Sprinkle with remaining cheese. Bake 10 minutes longer.
Let stand 10 minutes before serving.