John Herochik's recipes for No-Sugar Zucchini Bread and Salmon Cakes

No-Sugar Zucchini Bread

3 whole eggs

1 cup fructose

1 cup vegetable oil

2½ cups grated raw zucchini

4 teaspoons vanilla extract

3 cups flour (John uses 2 cups all-purpose white flour and 1 cup whole-wheat flour)

1 teaspoon salt

1 teaspoon baking soda

¼ teaspoon baking powder

4 teaspoons ground cinnamon

½ cup chopped walnuts (optional)

Beat the eggs until light and foamy (this is very important, says John Herochik)

Add fructose, oil, zucchini and vanilla. Mix lightly but thoroughly.

In another bowl, mix dry ingredients. Add to the egg-zucchini mixture, and stir until all are blended well. Add nuts; pour into two

9x5x3-inch floured loaf pans. Bake for an hour at 350F or until done.

Source: John Herochik of Chesapeake

Salmon Cakes

2 tablespoons vegetable oil, divided

¼ cup finely chopped onion

¼ cup finely chopped celery

1/4 cup crushed salt-free saltines

1 tablespoon Dijon mustard

¼ teaspoon pepper

8 ounces flaked salmon from can or bag (see note)

1 beaten egg

Sauté onions and celery in half the vegetable oil; combine with half the crushed crackers. Add mustard, black pepper, salmon and egg.

Pat into four salmon cakes.

Coat with rest of saltines and chill for 20 minutes. Put remaining  oil in nonstick pan or skillet and cook for 5 minutes each side.

Serve with polenta and steamed vegetables.

Note:  Many people are making salmon cakes, now that we know the benefits of eating more omega-3 fatty acids. 

Herochik’s version uses the salmon that comes in mylar bags, but you can also use an 8-ounce can.

Source: John Herochik of Chesapeake