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Zucchini Brownies

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 (optional)

1. Preheat oven to 350 degrees F. Grease and flour a 9x13 inch baking pan.
2. In a large bowl, mix together the oil, sugar and vanilla until well blended.
Combine the flour, cocoa, baking soda and salt; stir into the sugar mixture.
Fold in the zucchini and nuts. Spread into the prepared pan.
3. Bake for 25 to 30 minutes in the preheated oven.
Frosting
6 tablespoons unsweetened cocoa powder
1/4 cup margarine
2 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract
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.

 

 

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Recipies

We just pick the first handful of Asparagus! Check out this delicious recipe for the upcoming asparagus season!

Easy Asparagus Egg Skillet

½ pound fresh, tender asparagus spears
3 eggs, beaten
2 tablespoons butter
Salt and pepper to taste
Shredded cheese

Cut asparagus spears into 1- to 2-inch pieces, discarding tough ends. Heat butter in skillet until melted. Add asparagus pieces and stir-fry 1-2 minutes. Add a tablespoon or two of water, cover and steam for 1 minute. Remove lid and stir-fry until water evaporates. Push asparagus pieces to side of skillet and add beaten egg. Scramble eggs, gradually adding in the asparagus. Add salt and pepper to taste. Sprinkle with shredded cheese, cover, and remove from heat. After about a minute, remove lid and serve.