Monday, August 28, 2017

By request...Zucchini Baked Goods!

I recently posted a picture on my NOURISH Facebook page of my zucchini brownies and cookies.  We've grown some zucchini this summer...and I'll be darned if I'm going to let them go to waste :)
It was requested that I post the recipes for these two goodies.
Of course I said..."You bet!"


Zucchini Surplus Brownies
These moist brownies (on the left) have become a family favorite!
Use organic ingredients whenever possible :)

>Combine thoroughly in a large bowl:
*1 cup of unbleached flour
*3/4 cup of whole wheat or Spelt flour
*1/3 cup of baking cocoa (unsweetened)
*1/2 teaspoon of baking soda
*1/2 teaspoon of sea salt

>Stir into the flour mixture:
*2-21/2 cups of peeled and grated zucchini

>Combine thoroughly in a separate bowl:
*1 beaten egg
*3/4 cup of raw sugar...such as Sucanat
*3/4 cup of brown sugar, packed
*1/2 cup of plain, full-fat yogurt
*1/2 cup of melted coconut oil (combine quickly :)
*1 teaspoon of pure vanilla

>Stir the egg/yogurt/oil mixture into the flour mixture and blend.
>Spread the batter into a coconut oil-greased 9 x 13 baking dish.
>Sprinkle the batter with 1 cup of dark chocolate chips.
>Bake in a 350 degree preheated oven until a toothpick inserted into the center comes out clean...about 35 minutes.
#theseareaddictive

*Recipe adapted from Simply in Season by Mary Beth Lind & Cathleen Hockman-Wert


Zucchini Cookies
The combination of raisins, walnuts, cinnamon and ground cloves is so tasty :)

>Combine thoroughly in a large bowl:
*1 1/2 cups of whole wheat or Spelt flour
*1 cup of unbleached flour
*1 1/2 teaspoons of baking powder
*1 teaspoon of cinnamon
*3/4 teaspoon of sea salt
*1/2 teaspoon of ground cloves

>Stir into the flour mixture:
*1-1 1/2 cups of peeled and shredded zucchini

>In a separate bowl, cream together:
*3/4 cup of very soft/melted butter
*1/2 cup of raw sugar...such as Sucanat
*1/2 cup of brown sugar, packed
*Add in 1 egg...and beat until fluffy :)

>Combine the creamed mixture with the flour/zucchini mixture.
>Add in 3/4 cup of raisins and 3/4 cup of chopped walnuts.  Stir well to mix.
>Drop onto cookie sheets lined with parchment paper.  Greasing your hands with a bit of coconut oil will enable you to easily form your dough balls.  You can flatten them with the back of a fork.
>Bake these cookies as soon as they are mixed.  If the batter sits, it will get watery.
>Bake in a preheated 375 degree oven for 10-12 minutes.  I switch the oven rack positions of my cookie sheets at the halfway mark.  That seems to produce more evenly baked cookies that are browned just right!

**This recipe makes 2-3 dozen cookies...depending on the size.

Recipe adapted from Simply in Season by Mary Beth Lind & Cathleen Hockman-Wert

Enjoy the summer bounty of zucchini with these popular recipes!