Thursday, July 19, 2018


If you planted zucchini in your garden, you're now probably wondering what to do with all that harvest. Zucchini has a reputation for multiplying beyond one's plan, often hiding underneath the leaves. Yes, you can wrap your zucchini in blankets, put them in a basket, and leave them on the church steps, as I heard Erica Jong and Marge Piercy suggest many years ago, but you'll still have a lot to dispose of. Zucchini and Chocolate.. now there's a great and healthy combination.

I've posted muffin, bread, and cake recipes, but I think this is the first time I've posted a recipe for Zucchini Brownies. You can never go wrong with brownies. I like my brownies, fudgy, so I really like this recipe. You can add frosting on top, too, for more chocolate, but I don't. These brownies are moist and delicious without. This recipe is adapted from You'll want to have a look at her video and definitely read her tip below, especially if you don't want cake-like brownies. And, you might want to make her frosting recipe.


2 cups all-purpose flour
1/2 cup DARK cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup vegetable oil
1 1/2 cups sugar
2 teaspoons vanilla extract
2 cups shredded zucchini
3-4 tablespoons water
1/2 cup chopped walnuts (optional-but I usually add them)

*Note* There are no eggs, and this will seem more like cookie-dough when you're preparing it, but it will work!

Preheat oven to 350°F.
Line 9×13″ baking pan with foil and spray with cooking spray. Set aside.
In medium bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.
Using electric mixer fitted with paddle attachment, mix together oil, sugar, and vanilla until well combined. Add dry ingredients and stir. Fold in zucchini. Let sit forfew minutes so batter can absorb the moisture from the zucchini. If your mixture is still powdery, add up to 5 tablespoons water (start with 1 tablespoon and work up from there, stirring well after each addition). Batter will be very thick but shouldn’t be powdery. (depends on how wet your zucchini is!) Add walnuts. Use your hands to work water in instead of  spoon. Dough is super thick. Do not add too much water! 
Spread in prepared pan.
Bake 25-30 minutes until brownies spring back when gently touched.

*Note* Don't add too much water or your brownies will be cake-like! The batter is thick and needs help spreading in the pan. If batter is liquidy or thin, you will have a more cake-like brownie.

Tuesday, July 17, 2018


This Retro dessert is perfect for the hot days of summer. You can always update the recipe by making your own chocolate cake and your own ice cream, but take a look at this Retro Ad & Recipe from Betty Crocker for Family Style Baked Alaska.

Monday, July 16, 2018


This No-Bake Double Chocolate Cherry Tart is an all-time showstopper! It's easy and delicious. I usually make it for Valentine's Day, but since today is National Cherry Day, it's perfect! Recipe is from Taza, my go-to chocolate (Taza 70% Mexicano is always in my desk). Cherries are in the markets right now, but if there aren't any fresh ones in your area, you can substitute fresh raspberries or strawberries.


30 Oreos or other sandwich cookies
3 Tbsp unsalted butter, melted
1 1/2 pints heavy cream
Taza 60% Dominican Stone Ground Chocolate bars, chopped (plus additional to melt for drizzling if desired)
1 pound cherries, pitted


Process cookies in food processor until fine crumb.
Place in bowl and drizzle melted butter over them, and stir to combine.
Press into 11 inch tart pan and put in refrigerator to cool.

Tart Filling:
Combine heavy cream and chocolate in small saucepan over medium-low heat and stir occasionally until fully incorporated. Allow to cool slightly then pour into crust.
Place pitted cherries on top of tart and let sit for 2 hours or overnight.
Drizzle with additional melted chocolate if desired.

How easy is that?

Photo: Taza Chocolate