Zucchini Brownies

WATCH OUT! You might drool.. Big favorite at the farm this past weekend. I didn't think we'd finish off the pan, but it happened! The frosting is by far the most delicious. I was definitely excited about adding zucchini into a cake recipe. I loved it! FYI - the batter is strange and powdery. You will think you're doing it wrong. But, once you add in the zucchini it thickens up and looks just like brownie batter.


1/2 cup vegetable oil

1 1/2 cups white sugar

2 tsp vanilla extract (pure vanilla is better)

2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 1/2 tsp baking soda

1 tsp salt

2 cups shredded zucchini

1/2 cup chopped walnuts (optional: I left them out)


6 Tbsp unsweetened cocoa powder

1/4 cup margarine

2 cups confectioner's sugar

1/4 cup milk

1/2 tsp vanilla extract


1. Preheat oven to 350 degrees F. Grease and flour a 9x13 inch baking pan.

2. In a large bowl, mix together the oil, sugar and 2 tsp vanilla, until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. It is very, VERY thick and you almost have to pat it down. If you add an egg it will be even more cake like, sod on't do it! Spread evenly into the prepared pan.

3. Bake for 25-30 minutes in the preheated oven, until brownies spring back when gently touched.

4. FROSTING: melt together 6 Tbsp of cocoa and margarine; set aside to cool. in a medium bowl, blend together the confectioners' sugar, milk and 1/2 tsp vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.


Zucchini Bread + Cranberries

I literally have zucchini taking over my garden! Therefore, I'm on a zucchini kick, which means a lot of zucchini bread ladies. This recipe originally doesn't call for cranberries, but I thought it would add more flavor to throw some in. Great recipe and I'm excited to share!

Yield: 2 loaves or 24 muffins


3 eggs

1 cup olive oil

1 3/4 cup sugar

2 cups grated zucchini

2 tsp vanilla extract

3 cups all purpose flour

3 tsp cinnamon

1/8 tsp nutmeg

1 tsp baking soda

1/2 tsp baking powder

1 tsp salt

1/2 cup chopped walnuts (optional)

1 cup dried cranberries or raisins (optional)


Preheat oven to 350°F.

Grease and flour two 8x4 inch loaf pans. In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.

Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, and dried fruit, if using.

Stir this into the egg mixture. Divide the batter into prepared pans.

Bake leaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. Muffins will bake for 20-25 minutes.