Bars, Dessert, Uncategorized

Iced Zucchini Brownies

Zucchini-Brownies-1-of-6wAs I mentioned in my previous post, I was gifted two huge zucchini’s that were only fit for a delicious baked good. The first item I made was iced zucchini bread and the other recipe I made were these brownies. My youngest son could not get enough. Recipe and photo courtesy of crazyforcrust.com.

Brownies:

  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • 1 1/2 cups sugar
  • 2 teaspoons vanilla extract
  • 2 cups shredded zucchini, 1 large or 2 small zucchinis
  • 3-5 tablespoons water

Frosting:

  • 3 tablespoons cocoa powder
  • 1/4 cup butter, melted
  • 2 cups powdered sugar
  • 1/4 cup milk
  •  tablespoon  vanilla extract
  • Pinch of salt

Preheat the oven to 350. Line a 9×13″ baking pan with foil and spray with cooking spray. Set aside. In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Set aside. Using an electric mixer fitted with a paddle attachment, mix together the oil, sugar, and vanilla until well combined. Add the dry ingredients and stir. Fold in the zucchini. Let the mixture sit for a few minutes so the batter can absorb the moisture from the zucchini. Then, if your mixture is still very powdery, add up to 5 tablespoons water (start with 1 tablespoon and work up from there, stirring well after each addition). The batter will be very thick but shouldn’t be powdery. (It partially depends on how wet your zucchini is!) Add walnuts, if desired. You may need to use your hands to work the water in instead of a spoon. The dough is super thick, like cookie dough. Do not add too much water! Spread in prepared pan. Bake 25-30 minutes until the brownies spring back when gently touched.

To make the frosting: Whisk butter, cocoa, salt, and powdered sugar. Whisk in milk and vanilla. Spread over cooled brownies. Cut into squares and chill to semi-set. The frosting hardens slightly on the top but stays wet and gooey underneath.

These brownies are best stored in an airtight container and eaten within 2 days. Chill them to make them last an extra day. They’re what I call “fork” brownies because they are so gooey. It is also key to not add too much extra water to the mixture. I had zucchini’s with enough moisture that I didn’t have to add any additional water so the batter should be very thick.

Dessert, Uncategorized

Iced Lemon Zucchini Bread

Delicious-Glazed-Lemon-Zucchini-Bread-Recipe-on-lilluna.com-I was gifted two huge zucchini’s and went on the hunt for a deliciously sweet way to use them up. After perusing Pinterest I found two good contenders, one of them being this lemon bread. The thing I liked about this was that is as different from most of the zucchini recipes out there. Recipe and photo by lilluna.com.

Bread

  • 2 cups cake flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 2 eggs
  • 1/2 cup canola oil
  • 1 1/3 cups sugar
  • 2 tablespoons lemon juice
  • 1/2 cup buttermilk
  • 1 lemon, zested
  • 1 cup zucchini, grated

Glaze

  • 1 cup powdered sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon milk

Preheat oven to 350. Mix flour, salt and baking powder in a medium bowl and set aside. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together. Fold in zucchini until it is mixed well. Add dry mixture to the wet mixture and blend all together until well combined. Pour batter into greased 9×5 loaf pan. Bake at 350 for 40-45 minutes. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.

Breakfast, Dessert, Uncategorized

Blueberry Cinnamon Coffee Cake

Blueberry Coffeecake Cinnamon Swirl Brown Sugar Crumb (6 of 1)Recently my husband asked me for a blueberry dessert and then coffee cake so I found this recipe for the best of both worlds! This recipe is so delicious and would be a wonderful item to serve on a Sunday morning. Recipe and photo courtesy of serenabakessimplyfromscratch.com.

Brown Sugar Cinnamon Crumb Topping:

  • 1 3/4 cups brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 cup flour
  • 6 tablespoons cold butter, cubed

Blueberry Cake

  • 3/4 cup cold butter
  • 1 1/2 cup granulated sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoons sea salt
  • 3 cups flour
  • 1 1/2 cups sour cream
  • 2 cups blueberries

Preheat oven to 350 degrees. Butter a 9″x13″ and line with parchment paper, butter parchment paper. For the crumb topping, mix together brown sugar, flour and cinnamon. Cut in using a pastry cutter or mix in using a mixer 6 tablespoons cubed butter until crumbly. Set aside. For the cake, add 3/4 cup cold butter to mixing bowl and beat until smooth and creamy. Slowly add sugar while beating at medium speed until light and fluffy. Add eggs one at a time beating well between each addition. Scrape sides of bowl between each egg. Then add vanilla and mix well. Batter should look light and fluffy. Add baking soda, baking powder and sea salt. Beat on medium-high speed until well combined. Scrape sides of bowl. Stir in flour 1 cup at a time alternating with 1/2 cup sour cream mixing on low speed until just combined being careful not to over mix. Continue until all of flour and sour cream is added. Hand stir in blueberries until evenly distributed. Spread half of the cake batter into the bottom of prepared pan and spread to the edge. Swirl cinnamon crumb topping with a knife into cake batter. Spread 1/3 of of the Brown Sugar Cinnamon Crumb over the batter and cover with remaining blueberry cake batter. Press brown sugar crumb topping between fingers to form crumbs and distribute evenly over the top of the cake. Bake for 50-60 minutes or until a toothpick inserted into the center of cake comes out clean. Allow cake to cool before serving.