All That Zucchini

Summer gifted us with some stellar produce. A lot of it. We’ve chopped it, sautéed it, frozen it and put it into soups, and felt pretty good about ourselves for using all of nature’s bounty.

But now. There’s the rest of it.

Green tomatoes cover our counter after the hard freeze had us bring in the last of them. And that zucchini. Well, there’s only so much sautéing of zucchini that can be done, and then we need to mix things up. You with me? And kale. Chips? Done it. Snuck it into vegetable beef soup? Check.

If you’re like me, you just need some new ideas for those good old veggies. How about green tomato relish? Or green tomato cake? It’s all worth a try. And that kale… freeze it up and stuff it into your smoothies all fall. Or try this beautiful kale pesto. And those plump zucchinis lining your frig? There’s always zucchini hummus. Or, how about zucchini brownies?

If that last one had you, then read on. And feel good about tucking the last of your summer veggies into your menu.

Zucchini Brownies with Frosting

modified from Spend With Pennies:



1/2c vegetable oil

1c honey

2tsp pure vanilla extract

2 eggs

2c flour {I used half whole wheat and half all-purpose}

1/2c unsweetened cocoa powder

2tsp baking soda

2 1/2c grated zucchini, undrained

For Frosting:

1/3c milk or almond milk

1/3c butter

1 1/2c white sugar

1c chocolate chips


Preheat oven to 350. Grease 9×13 pan.

Combine oil, honey, vanilla and eggs. In a separate bowl, combine flour, cocoa powder and baking soda. Add flour mixture to honey mixture. Gently stir in zucchini and spread into pan. Bake 25-30 minutes.

While cake is cooling, combine milk, butter and sugar in a sauce pan. Bring to a boil, and boil vigorously for 30 seconds. Remove from heat and stir in chocolate chips. Pour over warm brownies {I love to garnish with course salt}. Let cool before cutting.

zucchini brownies 1 - Girls of a Feather


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