Friday, July 25, 2014


Everything season: The time of year (whenever it may be) when you realize EVERYTHING you make needs to have eggs, or milk, or zucchini, or tomatoes, or green beans in it.
 Because you just have  (insert current item here) coming out your ears?
There are lots of "everything" seasons on the farm, but summer is probably best known as 'everything zucchini season' so here's another great use for Zucchini:
                       Zucchini Blondie's With Fudge Frosting

1/2 cup peanut butter
1/4 cup canola oil
1/4 cup apple sauce
1 tsp. Vanilla
1 1/2 cups sugar
2 cups all-purpose flour
1 tsp. baking soda
2 cups grated zucchini

Cream together peanut butter, oil, apple sauce, vanilla and sugar. Add flour and baking soda, stir (mixture will be dry and crumbly) add zucchini and continue to stir. mixture will go from very stiff and dry to a thick moist batter as the zucchini is incorporated.
Spread into a greased 13 x 9 inch pan and bake for 30-35 minutes at 350* (until a knife inserted in center comes out clean)

                                            Fudge Frosting
4 Tablespoons butter OR margarine
6 Tablespoons unsweetened cocoa powder
2 cups powdered sugar
1-3 Tablespoons milk

In small sauce pan melt butter, remove from heat and stir in cocoa powder. In a large bowl and cocoa mixture to the sugar along with 1 Tablespoon of milk, beat, adding milk as needed to get a smooth spreadable consistency, (you want it thick, but spreadable)
Frost cooled Blondie's. Serve or refrigerate for later

Zucchini Blondie's

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