Zucchini Bread & Brownies

I declared yesterday a national zucchini holiday. And as such, in between reviewing a few of the 86 (!) applications I received for the position I’m hiring, I decided to make two recipes last night involving significant quantities of grated zucchini. The first recipe, for zucchini bread, I found at one of my favorite cooking blogs—101 Cookbooks. The recipe involves many interesting ingredients (perhaps too many), including poppy seeds, curry powder, and lemon zest. I enjoyed a slice with my coffee this morning, and it was delicious.

I found the second recipe (below) at Soda’s Farm Market near Green Lake. Soda’s is a ma and pa produce shop that we always stop at to pick up fresh veggies and fruit while we’re at the lake. The owners are kind enough to leave out copies of their favorite recipes, and this time I found a recipe for zucchini brownies. It was labeled “Excellent!!,” so I figured it was worth a shot. The recipe was quick and easy, and the brownies are moist and delicious. I also think the chocolate chips and chopped walnuts scattered on top just before baking are a great addition.

Zucchini Brownies (Soda’s Farm Market)

1 ½ cup sugar
½ cup margarine
2 eggs
2 cups flour
2 ½ cups grated zucchini
1 tsp. baking soda
½ tsp. cinnamon
2 tbsp. cocoa
½ tsp. salt

Mix the above ingredients together, spread into a greased and floured 9 x 13 pan. Topping: sprinkle on top of batter just before baking—1 cup chocolate chips, 2 tbsp. sugar, ½ cup chopped walnuts. Bake at 350 degrees for 30 minutes.