Zucchini Cakes

Twelve years ago today I was joyously and painfully in the midst of 13 hours of labor with my first child Alex.  Alex has always been a source of laughter and compassion and always amazes us with his mind, wit and understanding.   As he embarks on teenhood, I revel at the maturity he has developed while still enjoying a hug from his Mom or laughing at a good fart joke.  His voice has changed, he continues to grow into adult sized clothing and he and his friends like *gasp* girls, but all while watching Ben 10 each morning before school.  I love the squeak of his words when he yells at his sisters, which I believe to be God’s way of softening the mood for me when a fight breaks out.  I also love the depth at which we can chat, laugh and tease each other, often being the only two that get the joke at hand.  I am so thankful for each and every hair on his head and each and every stinky sock I have to gather from his floor.  Happy Birthday Alex!

For we are God’s handiwork, created in Christ Jesus to do good works, which God prepared in advance for us to do. – (Ephesians 2:10)

In honor of Alex's birthday I have made Zucchini Cakes.  You have to have cake for a birthday!  Okay, this might not be a winner with the kids for dessert, but for dinner it rocked.

Zucchini Cakes

Ingredients: 

2 Zucchinis (Grated and drained lightly)

½ Shallot (diced fine)

½ Yellow Onion (diced fine)

¼ Cup Sorghum Flour

¼ Cup Buckwheat Flour (not Wheat at all)

½ tsp Baking Powder

1 Egg

Milk for consistency

Salt and Pepper to Taste
Olive Oil

Directions:

1.       Combine zucchini, shallot and onion with salt and pepper.

2.       In a separate bowl, combine flours, baking powder, egg and add milk until a thick batter is created.

3.       Mix veggies in with the batter.

4.       Heat olive oil in skillet

5.       Place mixture by the spoonful and brown on each side

6.       Drain on towel and salt to taste