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!