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

Grilled Zucchini Rolls with Herbs and Cheese

This is the time of year when we're into grilling. Here's a nice opportunity to do a locally sourced offering (plus lemon juice & olive oil). Hope you enjoy it.

Ingredients

• 3 zucchini (about 1/2 pound each), sliced lengthwise into 1/4-inch slices
• 1 tablespoon olive oil
• 1/8 teaspoon salt
• Pinch freshly ground black pepper
• 1 1/2 ounces soft goat's cheese
• 1 tablespoon freshly minced parsley leaves
• 1/2 teaspoon lemon juice
• 2 cups baby spinach leaves
• 1/3 cup basil leaves

Directions

1. Discard the outermost slices of zucchini and brush the rest of the slices with the oil on both sides. Season with salt and pepper. Place on a preheated grill or grill pan for about 4 minutes on each side, or until tender.
2. In a small bowl combine the goat cheese, parsley leaves and lemon juice, mashing with a fork.
3. Put 1/2 teaspoon of the cheese mixture about 1/2-inch from the end of a zucchini slice. Top with a few spinach leaves and 1 small, or half of a large basil leaf. Roll up and place seam side down on a platter. Repeat with the rest of the zucchini slices.

This recipe makes about 4 servings.