Freezing the abundance of local zucchini now so that you can enjoy baking with it throughout the winter is easy. Simply shred the zucchini (with or without the skin) and store it in freezer bags or freezer paper with as little air as possible. Freezing the zucchini in one cup portions will make the following recipes a snap. Thaw in a strainer to remove as much water as possible.
Here’s an easy and delicious zucchini-based brownie recipe sure to be a crowd-pleaser.
1/2 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1/2 cup chopped walnuts
Directions: Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
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. Bake for 25 to 30 minutes in the preheated oven until brownies spring back when gently touched.