We decided to try our hand at a garden this year. First one ever. There’s quite a few foods that grow well in the area, so we figured we’d better get those first, then expand next year. We planted zucchini, pumpkins, cantaloupe, sweet potatoes and tomatoes. And a couple watermelon plants.
The zucchini, pumpkins, and cantaloupe plants are absolutely huge. We’ve began harvesting our zucchini, which Pierce finds very fun. He loves carrying these 18-inch zucchini up to the house. Our neighbors came by a couple days ago with a bag of the same vegetable; they have way more than they can eat (2 adults, a small child and a baby).
Sooo….I’m left with more zucchini than I want to eat plain! I checked out some recipes and found one that appeared appealing, so I thought I’d try it out. I’m all for experimenting with recipes and trying something new. It was actually a chocolate zucchini brownie recipe, but it came out more cakey. But quite good!!
Here’s the recipe in case anyone’s interested. I tweaked it to fit my lifestyle (used ww flower for white, splenda for white sugar, and applesauce for oil).
- 2 c ww flour
- 1 tsp salt
- 1 1/2 tsp baking soda
- 1 c splenda
- 1/3 c unsweetened cocoa powder
- 2 c shredded zucchini
- 1/2 c unsweetened applesauce
- 2 eggs
- 1 tsp vanilla
Preheat oven to 350 F. Mix the dry ingredients. In a separate bowl, mix the wet. Then combine them and mix well. Pour into a 8×10 baking dish and bake for about 20 minutes.
And, I assure you, you can’t taste the zucchini; great way to make a healthy dessert!
I like zucchini in just abut any form, but I had trouble believing zucchini was actually present in these brownies. I had to look VERY close to see the little green flecks. The browinies were cakey, yet moist, and, yes, delicious! Thanks for the smaple, Signe!
Thanks for detailed explanation.I’ll try to cook it with a great pleasure for my dad.