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How To Use All That Zucchini

Sunday, July 8, 2018
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If your area is anything like mine, zucchini season has officially begun. I went from nothing but big giant zucchini plant leaves to practically baseball-bat-sized zucchinis within about 4 seconds. At first throwing a few chunks of zucchini into to whatever dish I was making was enough to keep up with my crop, but now I'm actively seeking out zucchini-based dishes to use it all up before it goes bad. What's better than taking a healthy veggie and turning it into a sugary, unhealthy baked good in order to consume it? Nothing. So without further ado, here are two family recipes that I, a July baby, have begged to have at birthday parties since I was a little girl: zucchini bread and zucchini brownies.

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Zucchini Bread

Yield: 2 small loaves
Prep time: 15 minutes
Bake time: 1 hour
Total time: 1 hour 15 minutes

Ingredients
3 eggs
1 cup sugar
1 cup brown sugar
1 cup vegetable oil
2 tsp vanilla
2 cup grated zucchini (drain a little when measuring)
3 cup flour
1 tsp salt
1 tsp baking soda
1/4 tsp baking powder
1 1/2 tsp cinnamon
1/8 tsp ground cloves
1/4 tsp nutmeg

1. Preheat oven to 325 degrees Fahrenheit.
2. Cream eggs and sugar.
3. Mix in vegetable oil, vanilla and zucchini.
4. Combine flour, salt, baking soda, baking powder, cinnamon, cloves and nutmeg in a medium bowl. Whisk together. Slowly pour dry ingredients into wet ingredients while mixing.
5. Pour into 2 greased and floured bread pans.
6. Bake for 1 hour.

Note: These loaves freeze really well. Just double wrap in tin foil and freeze for up to several months. To defrost, just leave it out on the counter. The bread will have more of a moist top than if not previously frozen, but if you ask me, that's the best part!

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Zucchini Brownies

Yield: 1 13x9 inch sheet pan of cinnamon-y, chocolate-y brownies
Prep time: 15 minutes
Bake time: 45 minutes
Total time: 1 hour

Ingredients
1 1/2 cup + 2 tsp sugar, divided
1/2 cup butter/margarine
2 eggs
2 c flour
1 tsp baking soda
1/2 tsp cinnamon
2 Tbsp cocoa
2 cup grated zucchini
1 cup chocolate chips

1. Preheat oven to 350 degrees Fahrenheit if using a metal pan, or 325 degrees if using a glass pan.
2. Cream 1 1/2 cup sugar, butter/margarine and eggs.
3. Combine flour, baking soda, cinnamon and cocoa in a medium bowl. Mix into wet ingredients until well blended.
4. Stir in zucchini and chocolate chips.
5. Pour batter into a greased and floured 13 x 9 pan. Sprinkle 2 tsp sugar over top.
6. Bake for 45 minutes. Frost if desired, which you obviously do desire.

And don't forget, shredded zucchini freezes beautifully so even if you can't fathom turning on your oven in this summer heat, you can squirrel away all that zucchini goodness for later this year. Happy baked good feasting!

Now Finn says, "Go clean up that mess!"

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