It took a few tries, but I finally found an AWESOME zucchini brownie recipe! This is a winner, through and through. Moist and fudgy- not cakey like most- and deliciously chocolate, this is hands down the best recipe I tried. So, SO good.
A little house well filled, a little field well tilled, and a little wife well willed, are great riches. ~Benjamin Franklin
I really love zucchini muffins. You know the ones I mean~ the brown and heavily spiced kind sometimes dotted with walnuts. The banana muffins' brother. But sometimes, you just want something....different.
Well, THESE zucchini muffins certainly are that. They are barely distant cousins to the zucchini muffins we know and love. The zucchini makes them moist but it is the lemon and blueberries that really stand out for flavor. They have only subtle sweetness, so if you prefer a very sweet muffin- use a bit more sugar.
These will be great for winter muffins, using frozen shredded zucchini from the summer and the frozen berries I put up in July. Plus-they are just so sunny looking.
Here is what you do:
The problem with my cooking is this: I believe in the waste not, want not theory. So I throw a little bit of this in, throw a little bit of that into recipes in order to clean my fridge. This is how I make sure we use things up without being wasteful and also how I have taught myself to cook (learning what works and what emphatically DOESN'T!).
This method is great for our palates, not-so-great for writing recipes.
So here is the how-to for making zucchini boats, with the superfluous stuff in italics.
It is probably foolish to admit how excited I was after I made this soup. What an awesome, different way to use up those zucchini that overwhelm during summer! (Simple pleasures for simple people!) This is so. SO. good. Seen originally, here.
You will need:
Cook chopped onion, garlic clove, zucchini and potatoes in a tablespoon oil for about 5 minutes, making sure vegetables don't brown.
Add chicken stock and 1 cup water. Bring soup to the boil, reduce heat and simmer for 20 minutes or until potatoes are soft. Remove from heat and cool for 5 minutes.
Blend with a hand-held blender until smooth. Return soup to the heat and add 3/4 cup cream, salt and cracked black pepper.