Zucchini Brownies

INGREDIENTS

• 1/2 cup vegetable oil
• 1 1/2 cups white sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2/3 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups shredded zucchini
• 1/2 cup chopped walnuts or pecans
• 2 handfuls chocolate chips
  

• 6 tablespoons unsweetened cocoa powder
• 1/4 cup margarine
• 2 cups confectioners' sugar
• 1/4 cup milk
• 1/2 teaspoon vanilla extract

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 7x11 inch brownie pan.
2. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. The batter is very, very dry - almost too dry to call a batter. But that's how it's supposed to be, the zucchini will shed it's moisture during the baking and you'll get superb brownies!! Spread evenly into the prepared pan.
3. Bake for 30 minutes in the preheated oven, until brownies spring back when gently touched.
   
4. 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 before cutting into squares.

Blueberry Zucchini Bread

INGREDIENTS

• 3 eggs, lightly beaten
• 1 cup vegetable oil
• 3 teaspoons vanilla extract
• 2 cups white sugar
• 2 cups shredded zucchini
• 2 cups all-purpose flour
• 1 cup whole wheat flour
  
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 2 tsp ground cinnamon
• 1/2 tsp nutmeg
  
• 2 pints fresh blueberries
  

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
2. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
3. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Old-Fashioned Italian Zucchini Fritters

INGREDIENTS

• 6 eggs
• 3 zucchinis, shredded
• 1 zucchini, diced
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3 tablespoons grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 1 1/2 cups all-purpose flour
• 2 cups vegetable oil for frying

• DIRECTIONS

• Beat the eggs in a mixing bowl with a wire whisk until smooth. Stir in the shredded and diced zucchini, then season with salt, pepper, Parmesan cheese, and basil. Add the flour a little at a time, stirring between additions until no dry lumps remain.
• Heat the oil in a large skillet to 375 degrees F (190 degrees C).
• Drop the batter into the hot oil by the spoonful a few at a time making sure not to overcrowd the oil. Cook until the fritters are golden brown on each side, about 4 minutes. Drain on a paper towel-lined plate before serving.

2 recipes

Kale chips - originally from Traci and done in a dehydrator, but you can also do in the oven. Basically you just use the leaves (no stem or big vines) and tear into chip size pieces. Drizzle or spray with olive oil and salt. Bake 350 for 10-15 minutes until crispy. My kids loved them! Haven't tried them with our kale variety yet.

Rainbow chard, onion, garlic and pine nuts - From Kaiser's recipe section. I stumbled on this guy looking for something and the recipes are actually pretty good. He bases a lot on the farmers markets they host.
Here is the link:
http://recipe.kaiser-permanente.org/recipes/sidedishes/2008/05/rainbow-chard-leeks-garlic-and-pine-nuts/
(just use 1 small onion if you don't want to get leeks. Interesting flavor.