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.
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)
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.
Once in a very great while, i make a substitution in a recipe and it works! This is one. Still working on those uses for zucchini.
I simply substituted half the butter with shredded zucchini and no other changes. If your zucchini is young, it’s likely you’ll need to squeeze out a bit of the excess moisture or you’ll need to add a bit more flour to stiffen the dough.
Gingersnap Cookies (Soft & Chewy)
Prep Time: 15 mins Total Time 25 mins Serves 24
1 cup white sugar
1 cup butter*
¼ cup molasses
2 ½ cups flour
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
¼ cup sugar on a plate for later
In a large bowl, beat the sugar, butter, egg, and molasses for 1 to 2 minutes. Add the flour, baking soda, ginger, cinnamon, and cloves and mix by hand. Take one good size tablespoon of dough (or more for a larger cookie) and roll into a ball. On a plate or shallow bowl, put the sugar, then roll each ball around in the sugar to coat.
Bake at 350°F for 10-12 minutes on cookie sheet. Adjust time as needed.
*during zucchini season, try substituting squeezed out shredded zucchini for half the butter. It is excellent!
What a delicious surprise this recipe is i found in an old recipe book a good friend gave me. In my search on how to prepare zucchiniwithout making a sweet bread, i stumbled on this one! Have already made it multiple times to great reviews and made a couple more that i put into the freezer with cooking instructions written with a Sharpie marker on the foil covering it.
Zucchini & Cheese Enchiladas or Casserole*
2 tbsp butter
4 tbsp flour
1 tsp chili powder (optional)
½ tsp ground cumin
2 cups milk
2 cups grated sharp Cheddar cheese
½ tsp salt
Black pepper to taste
1 tbsp olive oil
1 ½ cups chopped onion
4 garlic cloves, minced or pressed
1 large bell pepper chopped (optional)
6 cups chopped zucchini
16 to 18 corn tortillas
2 cups chopped tomatoes
In a saucepan, melt the butter over medium heat. Stir in the flour, chili powder, and cumin to make a thick paste. Add the milk, a little at a time, using a wire whisk. Slowly add the cheese, stirring constantly until cheese is melted. Season with salt and pepper. Remove from heat and set aside. Preheat oven to 400˚F. Heat oil in a large skillet over medium heat. Add the onions and garlic and sauté for 5 minutes. Add bell pepper and zucchini and sauté 2 more minutes. Add ¼ cup of water, cover, and steam veggies until tender. Remove vegetables from heat, and drain excess liquid. Gently mix in 2/3 of the cheese sauce. Lightly oil a 9×13-inch baking dish. To assemble, place two tortillas side by sade at one end of the pan. Spread a generous amount of filling down the center of the tortillas, then fold them over and roll up the tortillas. Place filled enchiladas seam-side-down in the pan. Continue in this manner until you have filled the pan. Spoon remaining sauce on top and garnish to tomatoes. Bake, uncovered, for 20 -25 minutes. Serves 8
*I prefer making this as a casserole since it’s much easier. i do take the time to prepare freshly made corn tortillas with Masa Harina, then loosely layer the flavorful tortillas on the bottom of the pan, then top with half the zucchini/cheese mixture, layer another set of tortillas and spread the remaining zucchini/cheese mixture. Spread the remaining 1/3 of cheese mixture on top, then dot the whole casserole with diced tomatoes.