INGREDIENTS 2 cups all-purpose flour 3/4 teaspoon baking powder 3/4 teaspoon baking soda 3/4 teaspoon salt 3/4 teaspoon ground cinnamon 3 eggs 1 cup white sugar 2/3 cup vegetable oil 1 1/3 cups grated zucchini 3/4 teaspoon lemon extract 2/3 cup chopped pecans DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. Sift together flour, baking soda, baking powder, salt and cinnamon. In a large bowl, beat eggs with sugar for 10 minutes. Gradually add oil and beat for two more minutes. Mix in lemon extract, zucchini and pecans. Fold in flour mixture until evenly moistened; do not over mix. Pour batter into prepared pan. Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of the loaf comes out clean.
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 6 tablespoons unsweetened cocoa powder 1/4 cup margarine 2 cups confectioners' sugar 1/4 cup milk 1/2 teaspoon vanilla extract
DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 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. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.
ZUCCHINI NUT COOKIES
1/2 cup packed brown sugar 1/2 cup white sugar 1/2 cup shortening 1 egg 2 cups sifted all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/4 teaspoon salt 1 cup grated zucchini 1 cup raisins 1/2 cup chopped walnuts DIRECTIONS Preheat oven to 325 degrees F (165 degrees C). Grease cookie sheets. Cream together shortening, brown sugar, and white sugar until smooth. Beat in egg. Combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the creamed mixture. Mix in zucchini, raisins, and walnuts. Drop by rounded tablespoons onto the prepared baking sheets. Bake 15 minutes in the preheated oven, or until lightly browned. Cool on the cookie sheets for a few minutes before removing to wire racks to cool completely.
LEMON ZUCCHINI BARS
1 1/4 cups white sugar 1 cup vegetable oil 3 eggs 2 teaspoons lemon zest 1/4 cup fresh lemon juice 1 3/4 cups grated zucchini 2 cups all-purpose flour 1/4 teaspoon baking powder 2 teaspoons baking soda 1 teaspoon salt 1 cup chopped walnuts 1/3 cup confectioners' sugar for decoration DIRECTIONS In a large bowl, combine sugar, oil, eggs, lemon rind, and lemon juice; mix well. Stir in shredded zucchini. Combine in another bowl, flour, baking powder, baking soda, and salt. Gradually add this mixture to the zucchini mixture. Mix thoroughly. Stir in the walnuts. Pour batter into a greased 9 x 13 inch baking pan. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until a knife inserted in the center comes out clean. Cool. Sprinkle top with sifted confectioners' sugar and cut into bars.