Tag Archives: Chocolate

Zucchini Brownies

I found this recipe online and made a few modifications and voilá!  hit it right.  Have made this multiple times this summer.  It freezes up beautifully.  Typically, i cut it into small squares – like 36 pieces – separate them slightly onto a tray, then they are ready to just pop out one, put in your lunch pail and easily by lunch it is thawed.  One note – i’ve not added the chocolate chips – it’s so sweet and chocolaty without, but one day i will try them.

ZUCCHINI BROWNIES

INGREDIENTS:

  • ¼ cup applesauce
  • ¼ cup olive oil
  • 1 ½ cups sugar
  • 1 tbsp vanilla extract
  • 2 cups flour
  • ½ cup unsweetened cocoa powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 3 cups finely shredded zucchini
  • 1 ¼ cup semi-sweet chocolate chunks (optional)

DIRECTIONS:

  • Preheat oven to 350˚ and prepare a 9×13-inch pan with butter or baking spray.
  • In a large bowl, combine applesauce, oil, sugar, and vanilla until fully mixed
  • Add flour, cocoa, baking soda, and salt. Mix until combined.  Batter will be very dry
  • Fold in zucchini by hand. Allow batter to rest for 5 minutes
  • Add in chocolate chunks and stir again. Batter should appear more wet
  • Spread brownie mixture into pan and bake for 30-35 minutes. Brownies are done when inserted toothpick is removed with crumbs.

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Texas Sheet Cake by June

Nearly every birthday my children had, especially as they grew older, they would request that their Great Aunt June Lamme would make them a chocolate Texas Sheet Cake.  Yummy!  I made it for the boys’ October birthdays this year (2019) for a small gathering at our traditional weiner roast birthday celebration.

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Grandma’s Texas Sheet Cake

  • 2 sticks (1 cup) butter
  • 1 cup water
  • 1/4 cup cocoa
  • 2 cups flour
  • 2 cups sugar
  • 1 1/2 teaspoon baking soda (bicarb of soda)
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup buttermilk*
  • 1 teaspoon vanilla

DIRECTIONS:

Bring to boil: butter, water, and cocoa.  Sift flour, sugar, soda, salt into a mixing bowl.  Pour in boiled mixture and mix.  Then add eggs, buttermilk, and vanilla.  Pour batter into a buttered 15″ x 12″ pan.  Bake in a preheated 350°F oven for 18-20 minutes.

*i rarely have buttermilk on hand, add 1 teaspoon lemon juice to 1/2 cup milk and stir – wait 10 minutes and voila! buttermilk.  OR i mix 1 tablespoon dried powdered buttermilk to 1/2 cup water.

FROSTING:

  • 1 1/2 cup sugar
  • 6 tablespoons milk
  • 6 tablespoons butter
  • 1/2 cup chocolate chips (or 3 tablespoons cocoa)

Boil together all ingredients until soft boil stage, beat until cool.  Frost cake.

Now, this recipe assumes you’ve cooked a bit, so be sure and stir often ingredients on the stove and don’t use high heat.  Also, you may need to let the icing or the cake cool a bit before spreading the frosting or it could melt and slide off.

I rarely make or using icing anymore – we simply don’t need the extra calories and this cake is rich enough to go without.  Dust a bit of powdered sugar on top and/or serve with ice cream or any favorite topping.

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