Reprinted from The Blood Type Diet Website (www.dadamo.com) Zucchini/ Pumpkin Olive Oil Cake Description: This zucchini pumpkin cake is delicious with a scoop of lemon sherbet. Ingredients: Serves 4 3 cups of spelt flour [or rice] 1 1/2 teaspoon baking powder 1 1/2 teaspoon fine sea salt 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/3 teaspoon ground nutmeg 2 cups raw brown sugar [or 1 cup agave] 1 1/2 cup extra-virgin olive oil 3 large eggs 2 teaspoons pure vanilla extract zest of 1 1/2 lemon, finely grated 1 1/2 cups of shredded zucchini 1 1/2 cup of shredded pumpkin 1 cup walnuts,chopped How to make it: Preheat the oven to 350 degrees. In a medium bowl whisk together the flour, baking powder, sea salt and spices, set aside. In the bowl of an electric mixer, beat the brown sugar, eggs and oil until light. Add the vanilla and lemon zest, followed by the dry ingredients, beating thoroughly to combine. Add the zucchini and pumpkin and walnuts. Pour into a greased 13 by 9-inch cake pan. Bake the cake 35-40 minutes, or until it is golden brown on top and springy to the touch in the center. Dust the top of the cake with confectioner's sugar or what ever your preference and serve.