"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Zucchini Brownies Recipe

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This recipe for Zucchini Brownies, by , is from RQ&N Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Angie Fleck
Added: Tuesday, October 17, 2006


2 cups flour
1 tsp. salt
1 1/2 tsp. baking soda
1/4 cup cocoa
1 1/4 cups sugar
2 cups ground zucchini, washed, peeled and drained with seeds removed (I actually don't peel them - personal preference)
1/2 cup vegetable oil
2 tsp. vanilla
1/2 cup chopped nuts (optional)
1 can crushed pineapple, drained (optional - hmmmmm good!)
1 (6 oz.) pkg. cream cheese
1 tsp. vanilla
dash of salt
powdered sugar (about 1 1/2 cups)
1 cup chopped nuts

Mix together the flour, 1 tsp. salt, baking soda, cocoa and 1 1/4 cups sugar. Blend in zucchini, vegetable oil, 2 tsp. vanilla and nuts. Mix together well. Add the pineapple if desired. Combine cream cheese, 1 tsp. vanilla and salt. Mix well and add enough powdered sugar (about 1 1/2 cups) for frosting consistency. Top brownies with cream cheese frosting. Add the nuts or sprinkle on top of the frosting.




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