1. Cream 1/2 cup soft butter and 1 3/4 cup sugar
Beat in 2 eggs
Mix in 1/2 cup oil, 1/2 sour milk, 1 tsp vanilla, and 2 cups grated zucchini with skin left on.
2. Mix together 2 1/2 c flour, 1/3 cup cocoa, 1 tsp Baking Soda, 1/2 tsp Baking Powder, 1/2 tsp cinnamon. 1/2 tsp salt.
Add dry ingredients to the wet & stir till moistened.
For the cake pictured I substituted carrot for zucchini.
I added about a cup of chopped glacé cherries and I tripled the mixture and cooked it in a large roasting dish.
Optional – Sprinkle 3/4 cup chocolate chips over the top before baking and then there is no need to ice it.
I have also used grated pumpkin and kumara instead of zucchini.
Into a large roasting pan tip –
6 cups flour
4 cups sugar
1 cup cocoa
4 tsp baking soda
1/2 tsp salt
Stir with lots of spoons held by lots of little hands until all mixed and no lumps.
Pour in with wild abandon –
4 cups water
1 1/3 cups oil
100 mls vinegar
2 tsp vanilla
More stirring, lots of sticky fingers.
Stir till resembles a big mud puddle.
Lick spoons and fingers.
Bake 180’C till cooked in the middle.
Can add raisins, choc chips, fruit, spices
Or replace cocoa with packet of instant pudding – butterscotch is great.
If you add tinned fruit – peaches, cut up – makes a nice pudding, then left overs great cold.
Eat hot straight from oven with milk, cream, ice cream etc.
It makes a very large roasting dish full!
1/2 cup unsalted butter, softened
3/4 cup flour
2 eggs, large
2 tbsps lemon zest
2 tbsps lemon juice
3/4 cup granulated sugar
1/4 teaspoon sea salt
For the tart lemon glaze:
4 tbsps lemon juice
8 tsps lemon zest
1 cup icing sugar
1. Preheat the oven to 350 degrees.
2. Grease an 8×8 inch baking dish with butter and set aside.
3. Zest and juice two lemons and set aside.
4. In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.
5. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined.
6. Pour it into the flour mixture and beat for 2 mins at medium speed until smooth and creamy.
7. Pour into baking dish and bake for 23-25 mins, should turn golden around the edges.
8. Allow to cool completely before glazing. Do not overbake, or the bars will dry.
9. Filter the powdered sugar and whisk with lemon zest and juice.
10. Spread the glaze over the brownies with a rubber spatula and let glaze set.
11. Cut into bars and serve.