Milkmaid's Recipe Box

FOOD, FOOD, FOOD! I'm such a FARMER at heart-- even a CALF knows that so much in life is about the FOOD! (A bit of a "bio" about me can be found way down near the bottom.)

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Friday, August 22, 2014

Zucchini Brownies

It is not a mistake that this recipe does not call for eggs.

  • 1/2 cup vegetable oil
  • 1 and 1/2 cups white granulated sugar
  • 2 teaspoons vanilla extract
  • 2 cups shredded zucchini
  • ....
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 and 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 cup chopped walnuts (optional)
  1. Preheat oven to 350 degrees F (175 degrees C).  
  2. Grease and flour a 9 x 13" baking pan/dish.
  3. In a large bowl, mix together the oil, sugar, 2 teaspoons vanilla, and the 2 cups shredded zucchini until well blended.
  4. Combine the 2 cups flour, 1/2 cup cocoa, baking soda and salt.  Stir into the sugar mixture.
  5. Fold in the walnuts (optional).  Instead of folding the walnuts into the stiff batter, I just sprinkled them on top before baking and then gently pressed them in a little bit with the back of a spatula.
  6. Spread evenly into the prepared pan.
  7. Bake for 25 to 30 minutes in the pre-heated oven until brownies spring back when gently touched, OR until a toothpick comes out clean.  Do not over bake.

FROSTING?????  IF you want to put a frosting on these, melt together 6 tablespoons unsweetened cocoa powder and 1/4 cup (1/2 stick) butter. Set aside and let this cool.  In a medium bowl, blend together 2 cups powdered sugar, 1/4 cup milk, and 1/2 teaspoon vanilla.  Add this to the melted and cooled cocoa/butter mixture.  Mix/beat well until very smooth.  Spread over cooled brownies before cutting into squares.

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