Chocolate Zucchini Cake Recipe

3 c. sugar
1/2 c. butter
1 c. oil
4 eggs
1/2 c. cocoa powder
1 1/2 t. vanilla
3 c. flour
1 1/4 t. baking powder
1 1/4 t. baking soda
1 t. salt
1/2 t. cinnamon
3 c. zucchini
1 c. chopped nuts

Butter a 9 x 13 pan, preheat oven to 350 degrees.
Finely chop nuts. Grate zucchini, set aside.
In a large bowl, beat eggs until frothy, mix in sugar, butter and oil. Add in vanilla.
In another bowl mix flour, cocoa, cinnamon, salt, soda and powder.
Slowly mix dry ingredients into egg batter.
Add nuts and zucchini, mix until blended.
Pour into pan and bake for 35 to 40 minutes.
Cool. Serve with or without frosting.

Optional:

Chocolate Glaze

2 T. butter
2 - 3 oz. chocolate
2 c. powdered sugar
1 t. vanilla
2 - 3 T. milk

Melt butter and chocolate chips - stove or microwave.
Stir until smooth, add vanilla and 1 T. milk, stir.
Add powdered sugar and stir until smooth, add milk as needed.
When spreadable pour over slightly warm cake and spread.
Cut into slices and serve. This is a very hearty cake.

**To make this recipe vegan *
In glaze, use oil instead of butter.
In cake, use 1/2 c oil, 1/2 c. veggie shortening, or 1/2 c. soy or almond milk.
Exchange the eggs for 1 cup of applesauce.

Luscious Lemon Bars Recipe

Best Lemon Bars ever, very creamy and not too sweet. A Summertime delight!

Crust
1 c. butter
2 c. flour (In these photos I used 1 c. unbleached flour, 1/2 c wheat flour)
3/4 c. powdered sugar
1/4 t. salt




Filling
4 eggs, beaten
1 - 1 1/2 c. sugar
1/4 c. flour
juice from 2 Lemons (1/4 c.)
1 t. lemon zest (optional)






Butter a 9x13 pan, preheat oven to 350 degrees.

Mix flour, sugar and salt in a bowl, cut in butter and mix. A pastry knife, a power mixer, or two forks should all suffice in mixing up a crumbly crust, add a tablespoon or two of cold water if needed.

Knead into a soft and crumbly dough, press into greased pan, making a firm grip with a slight lip around the edges. Bake for 20 minutes, until lightly browned.

While crust is baking, mix sugar and flour in a bowl, whisk in eggs, lemon juice and lemon zest until smooth. Pour into hot crust immediately when done baking and return to oven. Bake 20 minutes or until firmed to touch.

Cool for 15 minutes, cover with powdered sugar and cut into desired sizes.





Bonus Recipe: Candied Lemon Slices

1/4 c. water
1/4 c. sugar
1 lemon thinly sliced

Heat sugar and water in a skillet until bubbly, add lemons. Simmer 15, flip, simmer 10 minutes more. Place on waxed paper to cool. Use as garnish for lemon bars, chewy and sweet!