Tag Archives: zucchini

Mini Zucchini Brownies

Perfect little squares.  Just enough chocolate and nuts.

(I must admit, I was busy making zucchini muffins so my sister Steph did most of the work)

I love sweets but nothing too sweet. I like frosting but only if they’re not too sweet. My friend Calvin makes fun of me and my sisters because we always say “Mmm, this is good! It’s not too sweet!”. So very true. Hahaha.

I found this recipe on-line somewhere and swapped out oil for butter. This brownie is just moist enough,  just sweet enough with just enough crunch. It goes great with a cup of soy latte.

Ingredients: Makes about 32 mini brownie squares
1/2 cup unsalted butter – melted
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

 
Guide:
Preheat the oven to 350 degrees. Grease and flour 2 mini brownie pans.
In a small bowl, mix butter, sugar, vanilla. In a large bowl, mix flour, cocoa powder, baking soda, salt. Combine wet into dry. It will get pretty tough to mix but it’s ok. It’ not supposed to look like the regular brownie batter.  Fold in the zucchini and walnuts and divide evenly into the prepared pan.
Bake for 15-20 minutes (depending on the size of brownies) – Until brownies spring back when gently touched.
Take them out of the oven; let them sit for 2 minutes before moving the cookies onto a cooling rack.

 
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If baking in one big pan, bake for 25-30 minutes.
Store them in an airtight container for up to couple days – room temp

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Moist Zucchini Muffins


Talk about moist muffins! They taste very similar to carrot cake muffins!

My friend Lori gave me a BUNCH of zucchinis she grew in her backyard. I only had a few days before leaving for my business trip so I had to come up with a clever way to use them all before they go to waste! I grilled a couple but what to do with the rest. I KNOW, make yummy muffins out of them!

I found a zucchini muffin recipe on-line but it called for a lot of oil and sugar so I changed it up to what I felt was appropriate to my liking and they came out amazing!

Our home smelled like Thanksgiving was already here (nutmeg and cinnamon) and my boyfriend and his colleagues enjoyed devouring them the next morning. Of course I packed a few for myself to take on the flight.

Ingredients: Makes 24 muffins
3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
3 teaspoon ground cinnamon
1 cup sugar
1 cup light brown sugar
1/2 cup butter – melted
1/2 cup apple sauce
4 eggs – beaten
4 1/2 cups grated zucchini (do not squeeze out the water)
3 teaspoons vanilla extract

 

Guide:
Preheat the oven to 350 degrees. Spray muffin pans with PAM (baking) if you have one to prevent sticking.

In a large bowl, combine all dry ingredients (flour, salt, nutmeg, baking soda, cinnamon, white and brown sugar).

In a medium bowl, combine all wet ingredients (melted butter, apple sauce, eggs,  zucchini, vanilla extract).

Mix wet ingredients into dry just until they’re well combined. Using an ice cream scoop, scoop them in the muffin pans and bake them for 30 minutes or until toothpick comes out clean.

Take them out of the oven; let them sit for few minutes before moving them onto a cooling rack.

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You can add pecans or walnuts in the batter if you’d like for an extra crunch!

To store, once completely cooled, store them in an air tight container at room temp up to couple days.