What are you baking now? - Page 339

THIS recipe I WILL share.  ( I've been sworn to secrecy for some of my Italian grandmother's recipes though. )

Zucchini Brownies

-1 1/2 cups of white sugar

-2 cups of flour

-1 1/2 cups of unsweetened cocoa powder

-1 1/2 teaspoons of baking soda

-1 teaspoon of salt

-1/2 cup of vegetable oil

-2 teaspoons of vanilla extract

-2 cups of grated zucchini

Shred rind of the zucchini fine down to the seed core. DO NOT DRAIN! Most of the ingredients of this recipe are dry. The zucchini itself is the only wet thing to glue all the other ingredients together.

In a large mixing bowl, combine dry ingredients FIRST and mix thoroughly. Then add oil, vanilla and zucchini and blend well. Heat oven to 350 and bake 25 to 30 minutes or until a toothpick inserted comes out clean. I line the top with small Hershey kisses while pan is still warm..

For those of you who are saying, "Zucchini in brownies? Why would you do such a horrible thing?"

Zucchini does not change the flavor of whatever you add it to. It mimics the main flavor and intensifies it and makes it more decadent and more moist. A very good thing for chocolate!

I also have a recipe for meat-free crab cakes using zucchini but I haven't tried it yet.

I am not that much of a cook. My cookbook is very small. Hubby does most of the cooking. I have to work myself up to it. I usually just do deserts and stews. I go through a cooking frenzy whenever we get snowed in.

My specialties are borscht, bruschetta, Hawaiian pumpkin pie, nettle soup, lima bean soup and "cowboy" turkey chili.

( The bruschetta shouldn't even be in there. Its like making toast in the oven! But hubby keeps begging for it! )

Devon

I have a lot of zucchini in the freezer so I would love the brownie recipe, too!
 

Quote:

Originally Posted by 3 Blonde Ponies 

THIS recipe I WILL share.  ( I've been sworn to secrecy for some of my Italian grandmother's recipes though. )

 

Zucchini Brownies

 

 

-1 1/2 cups of white sugar

-2 cups of flour

-1 1/2 cups of unsweetened cocoa powder

-1 1/2 teaspoons of baking soda

-1 teaspoon of salt

-1/2 cup of vegetable oil

-2 teaspoons of vanilla extract

-2 cups of grated zucchini

 

 

 

 

 

Shred rind of the zucchini fine down to the seed core. DO NOT DRAIN! Most of the ingredients of this recipe are dry. The zucchini itself is the only wet thing to glue all the other ingredients together.

 

In a large mixing bowl, combine dry ingredients FIRST and mix thoroughly. Then add oil, vanilla and zucchini and blend well. Heat oven to 350 and bake 25 to 30 minutes or until a toothpick inserted comes out clean. I line the top with small Hershey kisses while pan is still warm..

THANK YOU!!!!! Can't wait to try it!  Will let you all know how it turns out!

I tried the Zucchini brownies yesterday! They were good, but mine turned out more cake-like than brownie...

Zucchini Peach Bread!!! http://artmamasays.blogspot.com/2012/08/zucchini-peach-bread.html Both are in season here in NY.

The little bit of oatmeal gives this a unique texture and makes it a bit more filling. We have been eating it a breakfast on the go. YUM!

Quote:

Originally Posted by artmamasays 

Zucchini Peach Bread!!! http://artmamasays.blogspot.com/2012/08/zucchini-peach-bread.html Both are in season here in NY.

The little bit of oatmeal gives this a unique texture and makes it a bit more filling. We have been eating it a breakfast on the go. YUM!

That sounds great!

I am in the mood for something different today, so I am making Sourdough Olive Loaf:

Here is the recipe as text:

Sourdough Olive Bread

1C Sourdough Starter

2¼ C Warm Water, divided

5 to7 C White bread flour

2 packets dry yeast

2 tsp sugar, divided

2 Tbl. Olive Oil

2 tsp salt

Make sponge with 2 cups water and 5 cups flour. Let rise 8 hours

Combine yeast, ¼ c warm water and ½ tsp sugar. Let stand 5 min. till bubbly.

Sauté 1 C chopped Kalamata olives, 1 chopped small yellow onion and 4 minced garlic cloves in 2 TBl olive oil until onions are tender. Cool. Add to dough during first kneading.

Place flour mixture in the bowl of mixer. Add yeast mixture, salt, 11/2tsp sugar, oil and Olive mixture. Knead, adding up to 2 C flour, until smooth soft dough forms.

Place in an oiled bowl, cover with a dishtowel and let rise about 1 hour.

Punch down and divide in half for 2 large loves or fourths fro 4 smaller loves. Knead each portion by hand on a lightly floured surface until smooth, shape into rounds. Place on a parchment-lined baking sheet and lightly cover with a dishtowel. Let rise 1 hour, until doubled in size.

Preheat oven to 375F. Just before placing bread in the oven, place an oven proof bowl filed with 2 C water or ice in the bottom of oven to create steam to help bread form a crisp curst.

Slash tops of loaves with a sharp knife. For a rustic look, sprinkle with flour. Bake about 45 min, until loaves sound hollow when tapped on the bottom. Makes 2 loaves, 12 servings each.

The Bread came out of the oven at 5:40 this evening:

This is the Sourdough Olive Loaf from my post just above this one.

Ron

Quote:

Originally Posted by Happy Chooks 

Looks yummy ron!

I was thinking about bringing a loaf to the chicken party today, but am bring Ultimate Brownies instead.

Ron