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Zucchini Brownies

From Farm Where Life is Good

<p>Ok, so not really healthful, but ya just gotta splurge sometimes! And if ya gotta do it, do it with squash!!!</p> <p>I have made them with 1/2 maple syrup and heavy on the cocoa powder and without the frosting. Really, <span class="caps">REALLY</span> good.</p>
Source: (Entered by Lara Rasmussen Anderson)
Serves: Well, as many as you share

1/2 cup vegetable oil
1 1/2 cup white sugar
2 tsp vanilla extract
2 cup all purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1 tsp salt
2 cup zucchini (or summer squash), shredded
1/2 cup walnuts, chopped
6 Tbsp unsweetened cocoa powder
1/4 cup margarine
2 cup powdered sugar
1/4 cup soymilk
1/2 tsp vanilla extract

Step by Step Instructions
  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 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.
  4. 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.