Monday, September 17, 2012

Fudgy (not cake-y) Zucchini Brownies

 It took a few tries, but I finally found an AWESOME zucchini brownie recipe!  This is a winner, through and through.  Moist and fudgy- not cakey like most- and deliciously chocolate, this is hands down the best recipe I tried.  So, SO good.

Here is what you'll need:

  • 1/2 cup vegetable oil
  • 1 1/2 cups white sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups shredded zucchini
  • 1/2 cup chopped walnuts
  • 6 tablespoons unsweetened cocoa powder
  • 1/4 cup margarine
  • 2 cups confectioners' sugar
  • 1/4 cup milk
  • 1/2 teaspoon vanilla extract

  • And here is how you do it: 
    Preheat oven to 350 degrees F Grease and flour a 9x13 inch baking pan.  
    In a large bowl, mix together the oil, sugar and 2 teaspoons 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. Spread evenly into the prepared pan.  
     Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. 
    To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares. 

    ~~~~  Thank you Allrecipes ~~~~

    Flourless Zucchini Breakfast Bread

    I was looking for a zucchini brownie recipe and found this flourless one.  Having Gluten Free friends, I thought I would kill two birds with one stone and make delicious zucchini brownies and have a new gluten-free recipe under my belt for when the occasion arises.

    But it turns out, these weren't what I deemed a BROWNIE to be- but more of a zucchini bread taste in square form.  Still delicious, still worthy of repeating, still amazing since they have no FLOUR (!!!) but not worthy of the title "BROWNIE". 

    Plan on making these for breakfast and not dessert and you won't be disappointed!

    What you will need:
    • 1 cup of peanut butter. (The original recipe called for almond-but I didn't have any.  If you do, use it!)
    • 1 1/2 cup of shredded zucchini.
    • 1/3 cup of raw honey
    • 1 egg
    • 1 tsp of vanilla
    • 1 tsp of baking soda
    • 1 tsp of cinnamon
    • 1/2 tsp of nutmeg
    • 1 cup of dark chocolate chips. I used gluten free chocolate chips.
    1. Preheat oven to 350 degrees.
    2. Combine all the ingredients into a large bowl and mix everything together.
    3. Pour into a greased 9x9 baking pan.
    4. Bake for 35-45 minutes, or until a toothpick comes out clean.
    ~~~ The original recipe was found here. ~~~~~

    Baked Zucchini Fries

    These baked zucchini fries are not only healthy, but delicious!  They turn out perfectly seasoned and very crispy, without the worry of (to work or waistline) frying.  Really, a summer MUST from henceforth in the Newman House.

    You need:

    2 lb zucchini
    1/2 c. flour
    1/4 t. salt
    2 c. bread crumbs (panko.  OR, homemade whole wheat-like I used.)
    1/2 c. parmesan cheese
    2 T. Italian Seasoning
    2 eggs
    a bit of water

     Here's how:

    Preheat oven to 425 degrees.  Rinse and dry the zucchini. Cut the ends off and then cut each one into strips.

    Put the flour and salt in a ziploc bag and shake the zucchini strips in it to coat.   In a wide, shallow bowl combine the bread crumbs, parmesan cheese, and Italian seasoning. Stir to combine. In a second wide, shallow bowl, whisk a raw egg with about 1 T. of water until fairly smooth.

     Cover a baking sheet with foil and then place two wire cooling racks over top. One by one, take the flour coated zucchini strips and dip them in the egg and then the seasoned bread crumb mixture. Place the breaded zucchini on the wire cooling racks making sure that they do not touch each other (for good circulation.)  The wire racks keep the zucchini up off of the baking sheet and allows hot air to circulate underneath, which will prevent soggy bottoms.

    Bake for about 15 minutes or until they are a medium golden brown color.

     Serve them right away- they are best when they are warm!

    ~~~~~~~~~~ I originally found this recipe here- a cool site that breaks recipes down by cost to see just how much you are spending (or, better still, SAVING!) by making your own. ~~~~~~~~~~