This time of year our zucchini plants are producing very well.  Our second planting is flowering and also will be producing soon!  Yes we love zucchini!  I’m always looking for new ways to use it up.  I stumbled on a recipe of zucchini brownies that I just had to try.

They came out good but seem to be just missing a little something.  Perhaps its because I left the nuts out, I also didn’t use the frosting.  I will be trying another batch soon with some nuts sprinkled in.

When you mix this together it looks VERY dry.  But as it cooks the liquid from the zucchini brings it together nicely.

Here is the recipe as found on all recipes.

• 1/2 cup vegetable oil
• 1 1/2 cups white sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups shredded zucchini
• 1/2 cup chopped walnuts
• 6 tablespoons unsweetened cocoa powder
• 1/4 cup margarine
• 2 cups confectioners’ sugar
• 1/4 cup milk
• 1/2 teaspoon vanilla extract
  

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking 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. Spread evenly into the prepared pan.
3. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. 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.

A note on the recipe below.  The spice measurements are approximate, by “eyeball”.  I rarely measure spices when I’m cooking.  Before serving simply adjust the spices to suit your family’s taste.

Sheppard’s Pie

• 1 lb ground beef
• 1 medium onion
• 1 quart crushed tomatoes
• 1 pint (2 cups) peas
• 1 tps salt
• 1 heaping TBS parsley
• 1 heaping TBS basil
• 1 heaping TBS garlic powder
• 1/2 TBS pepper
• mashed potatoes

Fry ground beef until browned.  Add onions and cook until meat is done and onions start to soften.

Add tomato sauce, spices and peas.  Bring to a boil and cook 10 minutes.

Spread meat mixture into a baking pan and top with mashed potatoes.  If desired sprinkle with shredded cheddar cheese and parsley.   Bake at 350F for 30 minutes or until the top starts to crisp.

Bread
3 cups of warm water
1 cup milk
5 tbs butter or oil (1/4 cup)
4 1/2 tsp yeast (or 2 paks)
1 tsp salt
5 tbs sugar or 1/4 cup of honey
2 or 3 eggs
About 7 cups of flour

Place warm water in a large bowl, add sugar or honey and stir to dissolve.  Then add
yeast and let it sit for about 10 minutes.  Meanwhile warm the milk up in a pot and
add the butter to melt.  Don’t boil it just get it nice and warm.  Add this to your yeast
mixture and add salt and eggs.  Stir well.  Start adding the flour a few cups at a time
until well blended.  Keep adding flour until you have a soft dough.  It will come a way
from the sides of the bowl.  Then turn it out on to a floured surface and kneed for 10
minutes.  The dough will be nice and smooth.  Place in a greased bowl covered with
a tea towel or plastic wrap and let it rise till doubled in size.  About an hour.  Punch
the dough down and divide it into 3.  Pat each piece into a greased loaf pan.  Let it
rise about 20 minutes and bake at 350F for 25/30 minuets.  To tell if it’s fully cooked
take the loaf out of the pan and tap the bottom it will sound hollow when done.