Mmm… Monday: Zucchini Brownies and Zucchini Bread

This past summer, I harvested a super large zucchini from my garden (pretty much the only good thing from it this year).  What do you make with zucchini? Well, in this house I make my grandma’s Zucchini Brownie and Zucchini Bread recipe.  There was enough to make both, plus I threw some frozen zucchini in my freezer so I could enjoy it later (like now!). I love this recipe because with one recipe, you can make two different things. I absolutely love the brownies and the only thing really “bad” about them health-wise is the cream cheese frosting on the brownies. Or the butter I put on the bread. LOL.

 

Zucchini Brownies & Zucchini Bread Recipe

Ingredients

  • 1 cup vegetable oil
  • 3 eggs
  • 2 cups sugar
  • 2 cups grated zucchini
  • 2 teaspoons vanilla

(Note:  If zucchini is a little more than 2 cups I just add a little more sugar and vanilla–if I am using imitation vanilla–I am a little generous with it anyway, but these days I only use real Mexican vanilla in my baking)

Then add:

  • 3 cups flour
  • 1 teaspoon baking soda
  • 3 teaspoons cinnamon (I make rounded teaspoons)
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt

 

For BREAD: Pour into two greased loaf pans. Bake at 325 for 1 1/2 hours or until done.

For BROWNIES: Pour into a jelly roll pan. Bake at 325 for 30-40 minutes or until done. When cool, frost with cream cheese frosting.

***Loaves and brownies both freeze well, so don’t be afraid to make a lot and freeze it!

 

Signature

Advertisements