Zucchini Brownies

YES!!!! Another way to use up some surplus of zucchini.  The added bonus is that the main brownie is eggless and milk-less making it perfect for those with allergies.  The frosting recipe that is also attached does have dairy products.

One very important note though....The recipe says to use a 9x13 pan.  I used the next size smaller without even thinking.  The brownies ended up being like over 2 inches thick and took forever to bake.  SOOOO...I will definitely be using a 9x13 pan from here on out.

Here is what you need for the brownies.
1/2 Cup oil
1 1/2 Cups Sugar
2 tsp vanilla
2 Cups Flour
1/2 Cup cocoa powder
1 1/2 tsp baking soda
1 tsp salt
2 Cups grated/shredded zucchini
1/2 Cup walnuts, optional

1) Preheat oven to 350.  Mix together the oil, sugar, and vanilla. 
2) Add the flour, cocoa powder, baking soda, and salt and mix well.  The batter may appear lumpy or dry.
3) Fold in the zucchini and walnuts.
4) Pour into a greased or lined 9x13 pan and bake 25-30 minutes.
5) Cool and then frost with chocolate frosting.

Optional Frosting:
6 Tbsp cocoa powder
1/4 Cup Margarine
2 Cups powdered sugar
1/2 Cup milk
1/2 tsp vanilla

1) Melt the cocoa powder and margarine in a small saucepan over low heat.  After it melts, set it aside and let it cool. 
2) Blend together the powdered sugar, milk, and vanilla.  Stir in the cooled cocoa and butter.  Mix well.  Spread over the cooled brownies.

****Note****I did frost mine with chocolate frosting, but I did NOT use this recipe.  I can not vouch for whether this one tastes good or turns out.

Lemon Zucchini Bread

Anyone you has every grown zucchini knows that it grows like a weed and that there is more than enough to go around an entire neighborhood.  Hands down, my favorite thing with zucchini is either zucchini bread or zucchini carrot muffins.  So, I am always on the watch for new recipes to try with my zucchini. 
This recipe is so GOOOOOOD....it combines a lemon bread and zucchini bread into Lemon Zucchini Bread.  It may not be a combination that one would think "normal" but it was so yummy, and I am happy to have another zucchini usage.

Here is what you need:
2 Cups Flour
2 tsp Baking Powder
1/2 tsp Salt
2 Eggs
1/2 Cup Oil
2/3 Cup sugar
1/2 Cup Buttermilk
Juice of 1 lemon
Zest of 1 lemon (I personally am going to use 2 next time, BUT I LOVE lemon)
1 Cup grated zucchini

1) Blend together eggs, oil, sugar, buttermilk, lemon juice, and lemon zest.  Then add zucchini and mix well.
2) Add in the flour, baking powder, and salt.  Mix until blended but do not over mix.
3) Bake in a preheated 350 degree oven for 40-45 minutes.  Cool in pan for 10 minutes and then on wire rack.
4) Make glaze and drizzle over top (optional).

Lemon Glaze
1 Cup Powdered Sugar
Juice of 1 Lemon

Zucchini Oatmeal Chocolate Chip Cookies

Anyone who either grows zucchini or lives by someone that grows zucchini knows that there is always WAY too much zucchini to try to eat. The stuff multiplies with a blink of an eye (so it seems). So, I am always looking for new recipes to try that use zucchini. One of my friends sent me this recipe for a zucchini cookie. So, of course, I had to give it a try.

Here is what you need.

2 sticks butter or margarine, softened
1/2 Cup brown sugar
1/4 Cup sugar
1 tsp vanilla
2 Eggs
2 Cups shredded zucchini
2 Cups flour
1 tsp baking soda
1 Cup oats
1/2 Cup chocolate chips
1/2 Cup chopped walnuts, optional

1) Preheat oven 350 degrees. Mix butter and sugars. Add vanilla and eggs. Mix well. Add zucchini and mix until well blended.
2) Add the flour and baking soda until well mixed. Add in the oats, chocolate chips, and nuts (if using). Mix everything well. (I left the nuts out. I had to had a little bit more flours and more chocolate chips to compensate for no nuts.)
3) Spray a cookie sheet or line with parchment paper. Drop dough by tablespoons about 2 inches apart.
4) Bake 15 minutes. Cool.

Enjoy!