Zuchinni Brownies

1/2 c. butter
1/3 c. oil
1 3/4 c. sugar
2 eggs
1 tsp. vanilla
4 tbsp. cocoa
1 tsp. soda
2 1/2 c. flour
1/2 tsp. salt
1/2 c. sour milk (or buttermilk)
2 c. shredded zucchini
1 c. chocolate chips
1/2 c. chopped nuts (optional)
Mix together butter, oil, sugar. Add remaining ingredients and mix well. Pour into greased and floured 9 x 13 pan or cookie sheet. Bake at 350 degree for 35 minutes.
May frost after brownies are cooled.

Refrigerator Pickles

6 c. thinly sliced cucumbers
1 c. thinly sliced onion
1 c. thinly sliced green pepper
1 c. white vinegar
2 c. sugar
1 T. salt
1 t. celery seed

Combine all ingredients (I combine the cucumbers, onion and green pepper in a bowl and then combine the other ingredients and pour over the cucumber mixture). Place in jars and refrigerate~the pickles will be ready in 24 hrs. and will keep for one year.

Mom's Zucchini Bread

2 c. flour
2 tsp. baking soda
1/2 tsp. baking powder
3 tsp. cinnamon
1 tsp. salt
2 c. sugar
1 c. oil
3 eggs
2 tsp. vanilla
2 c. shredded zucchini - squeezed

Bake at 350 degrees for 50 mins - makes 2 loaves

Cucumber & Tomato Salad

Ok so I started with a simple recipe and ended up with this...hubby & I liked it!

1 cup vinegar
1 cup water
4 tbsp sugar
1/4 tsp salt
1 c sour cream
1 md onion
1 md cuke
1 tomato
(diced)
pepper to taste

Can be served over fresh (or bought) garden lettuce

(thought about adding a green pepper, but opted out of it this time!)

Baked Zucchini Sticks

1 cup Original Bisquick® mix
2 tablespoons yellow cornmeal
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon Italian seasoning
1 egg
3 medium zucchini, cut into 3x1/4-inch strips
Marinara sauce, heated, if desired

Serve with...

Total Time: 10 min
1. Heat oven to 475°. Spray cookie sheet with nonstick cooking spray or line with parchment paper.
2. In small bowl, combine Bisquick mix, cornmeal, salt, pepper and Italian seasoning.
3. In another small bowl, beat egg. Dip zucchini slices into egg mixture; then in Bisquick mixture. Place on prepared cookie sheet. Spray zucchini with nonstick cooking spray.
4. Bake at 475° for 5 minutes. Remove from oven, turn zucchini sticks; spray with nonstick cooking spray. Return to oven, and bake an additional 5 minutes or until golden brown. Serve with marinara sauce for dipping

Chocolate & Zucchini Cake

- 1 1/2 C (180 g) all-purpose flour
- 1/2 C (60 g) whole wheat flour (of course, you can just use 2 C / 240 g all-purpose flour, I was just trying to be good)
- 1/2 C (40 g) unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 C (110 g) butter, softened
- 1 C (160 g) light brown sugar
- 1 tsp vanilla extract
- 1 tsp instant coffee granules (the Nescafé type, the stronger the better)
- 3 eggs, at room temperature
- 2 C zucchini, unpeeled, grated (about 280 g, two medium)
- 1 C (170 g) chocolate chips

Topping :
- 40 g light brown sugar
- 1/2 C (70 g) hazelnuts, toasted and chopped

(Serves 10.)

Preheat the oven to 180°C (360°F). Grease a 3 quart (3 L) springform cake pan, and flour it or sprinkle with cocoa powder : this is to help the cake unmold easily, especially if you're not using a magic non-stick pan.

In a large bowl, whisk together the flours, cocoa powder, baking soda, baking powder and salt.

In your food processor, combine the sugar and butter, and mix until fluffy. Add in the vanilla extract and espresso powder, then the eggs, one at a time, mixing thoroughly between each addition.

Spoon in the flour mixture, reserving the last half-cup of it. Mix thoroughly, the batter will be thick.

Add the grated zucchini and the chocolate chips to the reserved flour mixture, and toss to coat. Fold in the batter, and blend thoroughly, it's fun. Pour into the prepared cake pan, and flatten the surface with a spatula.

In a small bowl, combine the topping ingredients, and sprinkle all over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Turn out on a rack to cool for half an hour, then unmold.

Freezer Slaw

1 med. head cabbage, shredded
1 tbsp. salt
Mix and let set 1 hour. Squeeze out excess moisture. Add: 1 chopped green pepper

DRESSING:
1 c. vinegar
1 tsp. celery seed
1 tsp. dry mustard
1/4 c. water
2 c. sugar

Combine all ingredients and boil 1 minute. Cool to lukewarm. Pour Dressing over Cole Slaw and mix. Put in container and freeze. When you want Cole Slaw, remove from freezer. Let thaw for a few minutes and remove what you need. Refreeze unused portion if desired.