Zucchini Brownies

If you have a garden, you probably have zucchini coming out of your ears right now.  Am I right?  So here's another idea for your zucchini.  It's GREAT FOR KIDS because you CANNOT TELL there is zucchini.  I swear.  My pop was stunned!

350 degrees F.

Yields: 1 9x13-inch pan

1/2 c veg oil

1 1/2 c white sugar (I used half organic cane sugar bc I had it on hand)

2 t vanilla extract

2 c flour

1/2 c unsweetened cocoa powder (get the kind that is not alkalized)

1 1/2 t baking soda

1 t sea salt

2 c shredded zucchini

1/2 c chopped walnuts or 1/2 c. chocolate chips 

Grease a 9 X 13 pan with some oil.  I used coconut oil because it's yummy and healthy.

In a bowl, mix the vegetable oil, sugar, 2 t vanilla.  Combine flour, cocoa, baking soda, and salt.  

Stir it into the sugar mixture.  Fold in the zucchini and walnuts or chips.  Spread evenly in the pan.

Bake for 25 to 30 minutes at 350 degrees F.

Strawberry Bread

It's strawberry season!!  So naturally, I went picking... :) Thank you Mom Kauffman and Meyers!

Froze them?  Made strawberry pie?  Strawberry muffins?  Strawberry shortcake?  Well here's another option for your strawberries this season.  I present to you the deliciousness of strawberry bread!  And it's sooooo easy.

Yields 1 loaf

1 c flour
1/2 c whole wheat flour
1 1/4 c strawberries (mashed)
3/4 c sugar
2/3 c oil
2 eggs
2 t ground cinnamon
1/2 t salt
1/2 t baking soda

Preheat the oven to 350 degrees F.

In a large bowl, mash your strawberries.

Mix in the rest of the ingredients until just combined.  Pour into an 8-inch (1.5 L) loaf pan and bake for 1 hour (or until a toothpick comes out clean).

Variations you can use all summer long:  Peeled, finely chopped peaches.  Blueberries.

Enjoy, fellow foodies! :)

Double Dark Chocolate and Ginger Biscotti

Yields ~1 1/2 doz

1 c flour
1/3 c unsweetened cocoa powder
1 1/2 t baking powder
1/4 t salt
1 large egg + 1 large egg yoke
1/2 c sugar
1 t vanilla
1/4 c canola oil
1/2 c chopped walnuts
1/2 c chopped dark chocolate (3 oz)
1/4 c finely chopped crystallized ginger

Preheat oven to 350 degrees F.

In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.

In a mixer, add eggs and sugar, then vanilla and oil.  Add flour mix and mix on low.

Mix in walnuts, chocolate, and ginger with a spoon.  With moist hands, shape dough into 2 logs about 6 1/2 inches long, 1 inch thick, 2 inches wide.

Place on parchment-lined baking sheet.  Bake for 25 minutes until set.  Transfer to a wire rack and cool for 30-40 minutes.

Reduce heat to 325 degrees.  On a cutting board, cut on diagonal at about a 1/2-inch thickness.  Bake cut side down for 20 minutes (flip/rotate half way thru).  Cool for 5 minutes on sheet, transfer to rack.

Store up to 1 week at room temperature in an airtight container.

Yum!

Vegan Banana Oatmeal Cookies

1 c. brown sugar
1/2 c. white sugar
1/4 c. oil
3T water
1 banana, mashed
1 1/2 t vanilla
1 1/2 t cinnamon
11/2 c. flour (can make half the flour whole wheat)
1t baking soda
1/2t salt
2 1/4 c. oats

Preheat oven to 350 degrees F.

Mix oil, sugar, and water together in a mixer.  Add banana.  Add vanilla.

In a separate bowl, mix flour, baking soda, cinnamon, and salt.  Add to the wet mixture.  Stir in the oats.

I am a parchment paper girl, so I like to use that instead of greasing the cookie sheet.  Drop by heaping tablespoons onto the cookie sheet and bake at 350 degrees F for about 11 1/2 minutes.

Yields 3 doz small cookies.

Happy Baking :)