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
- 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)
- 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!