Zucchini Brownies with Chocolate Frosting

Zucchini Brownies with Chocolate Frosting
by Vickie Hardie of Rapid City, SD, Cookie Club Member
Recipe Courtesy of www.CookieClubRecipes.com


Category: Desserts, Cookies
Prep Time: 25 Minutes
Level: Baking Experience Helpful
Yield: 12 - 24 Bars


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My mother gave this recipe to me. It doesn't call for any eggs. Some zucchini have more moisture than others. It doesn't matter, just use two cups of grated zucchini. 

Editor's Note: These brownies are moist and delicious, and healthier too!

Ingredients:

2 c. flour 
1 1/4 c. sugar
1 tsp. salt
1 1/2 tsp. baking soda
1/4 c. cocoa
1/2 c. nuts
1/2 c. oil
2 tsp. vanilla
2 c. finely grated zucchini

Directions:

Mix flour, sugar, salt, baking soda, cocoa.

Add chopped nuts.

Add oil, vanilla, and zucchini. Mix by hand until moistened. Pour into a well greased 9x13-inch pan. 

Editor's Note: We grated the zucchini with a food processor. Worked great!

Bake at 350 degrees for 25 minutes. Cool before frosting.

Frosting…

Ingredients:

1 c. sugar
4 T. milk
4 T. margarine
1/3 c. chocolate chips

Directions:

Boil sugar, milk and margarine for 30 seconds. 

Add chocolate chips and stir. 

After frosting thickens, spread on brownies.

Same brownies the next day, even MORE moist and delicious than they were the first day.


Enjoy!

© www.CookieClubRecipes.com

Zucchini Cookies

Zucchini Cookies
by Linda Faraday of Fremont, OH, Cookie Club Member
Recipe Courtesy of www.CookieClubRecipes.com


Category: Desserts, Cookies
Prep Time: 25 Minutes
Level: Baking Experience Helpful
Yield: 4 1/2 Dozen Cookies


Here's a sweet cookie recipe for using up those extra zucchinis from the garden! These cake-like cookies are good without the frosting but much better with. Kind of like eating cake without icing, which some folks prefer. We used a Cream Cheese Frosting (recipe from our Cake Club) and ended up with 4 1/2 dozen cookies. They're very good! :o)

Ingredients:

2 c. zucchini, shredded and drained (don’t peel)
1 c. sugar
1 c. brown sugar, packed 
1 c. butter flavored Crisco® (or 1/2 butter, 1/2 Crisco®)
2 eggs
1 tsp. salt
1 tsp. baking soda
3 1/2 c. flour
1 c. raisins, optional

Instructions:

Shred zucchini, unpeeled. Food processor works great. 

Transfer zucchini to colander, drain extra liquid. 

Combine zucchini, sugar, brown sugar, Crisco® and eggs, mix well. 

Add salt, baking soda, and flour. Batter will be very soft. 

Add raisins, if desired. 

Drop cookie dough by teaspoon onto greased baking sheet. Bake at 350 degrees for 10 to 12 minutes. 

Frost cookies with cream cheese frosting while still hot (optional).

Enjoy!

© www.CookieClubRecipes.com

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