Zucchini Brownies

This is the time of year that we're overloaded with zucchini, and are running out of ways to use them. Last year we published a "Zucchini Mock Apple Pie" that was popular. Now, through our friend, Julia Farver, we have this recipe for "Zucchini Brownies".


Ingredients

* 1/2 cup vegetable oil (try substituting w/ coconut oil)
* 1 1/2 cups organic light brown sugar
* 2 teaspoons vanilla extract
* 2 cups all-purpose flour
* 1/2 cup unsweetened cocoa powder
* 1 1/2 teaspoons baking soda
* 1 teaspoon sea salt
* 2 cups shredded zucchini
* 1/2 cup chopped walnuts
*
* 6 tablespoons unsweetened cocoa powder
* 1/4 cup coconut oil
* 1 1/2 cups rice syrup
* 1/4 cup milk
* 1/2 teaspoon vanilla extract


Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 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 sea 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 coconut oil; set aside to cool. In a medium bowl, blend together the rice syrup (warmed to soften), milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

Yield
24 servings

Savory Squash Soup

This recipe is from Yoga Magazine, with some minor changes. It can be made with any variety of winter squash, or even pumpkin. Look for Hubbard, acorn, butternut, and buttercup squash at the farmers’ market. Stock up, they will last for months in a cool, dry place.

Recipe

• 1 small winter squash (1-1 1/2 pounds)
• 3 Tbl. butter, ghee, or, as I prefer, coconut oil
  
• 1 medium to small onion, finely sliced
• 2 cloves garlic, minced
• 1 Tbl. fresh ginger root, minced or grated
  
• 2-3 cups milk
  
• Salt and pepper to taste

1. Cut the squash in half, remove the seeds, and brush the flesh with oil. Place in a roasting pan cut-side down and bake at 350 degrees for about 45 minutes. As the natural sugars caramelize, the squash will brown, giving it a richer flavor. It’s done when you can easily pierce the flesh with a fork. Allow the squash to cool for at least 10 minutes before scooping the flesh into a bowl. Mash the cooked squash with the back of a spoon or your hands into a thick paste with an even consistency.

2. In a large saucepan over medium heat, saute the sliced onion in butter, ghee (clarified butter), or coconut oil, until it is soft. Add the garlic and ginger and cook 30 to 60 seconds, no longer as the garlic will become bitter if browned.

3. Combine the squash with one cup of water and bring to a slow boil. Thin with more water until it reaches the desired consistency, simmering for 5 to 10 minutes.

4. Season to taste with salt and pepper. Garnish with chives, chopped nuts, grated cheese, or roasted garlic.

Variations

If you like a little more spice in your life, add 1/4 teaspoon of nutmeg or curry powder when you cook the onion.

Yield: 4 servings