Zucchini Brownies

My daughter brought home a huge zucchini the other day, and we figured we'd better put it to good use...so this is the recipe I adapted from one I got off the internet. It turned out WAY yummy - enjoy!

Zucchini Brownies
2 C zucchini, shredded (then run through the processor till fine)
1 C Sugar
1/2 C sugar free applesauce (my addition-cuts down on the sugar)
1/2 C oil
2 ripe bananas mashed (my addition-cuts down on the oil)
2 tsp vanilla
2 C flour
1/3 C cocoa
1 1/2 tsp Baking Soda
1 tsp salt (I didn't add)
1/2 C walnuts, chopped (optional- I didn't put them in because my daughter won't eat them, but it would have been very good with them)
1 pkg Semi Sweet Chocolate Chips (optional)

Combine zucchini, sugar, applesauce, oil and bananas. Add dry ingredients (sifted together if you'd like) and mix well. Fold in chocolate chips.
Pour into greased 9x13 pan and bake at 350 for 35-40 min.

The recipe called for frosting, but we didn't think it needed any -- it was very rich and chocolaty. Kind of more a cake than brownie.

Glorious Tomatoes!

I never thought that I'd think tomatoes were cool. lol. But, we grew lots of them this year, and I especially like the yellow ones! Who would have known? I didn't know before this year that there were such things! Yellow tomatoes? They are gorgeous, and their flavor is so much milder...ahhh.

Anyway, I've actually made two things I've never made this summer -- Salsa and homemade marinara sauce. I think the salsa turned out too hot, but we haven't tried it yet; and the marinara tastes okay, but it's kind of chunky and I didn't get all the seeds out...live and learn! Well, my sister-in-law had Roma tomatoes, which apparently are THE best tomatoes to make tomato sauce, so I'm going to be doing that today with the rest of my red tomatoes. The freeze got the plants we couldn't get pulled up and we have tons of green tomatoes that I'm hoping will turn red within the next month or so...

But for today, I wanted to share a recipe I got from a farmer's market in August. I was hoping for more than it was, but perhaps next year I'll know better. This recipe is the best though...and be sure to use fresh cilantro if you have it -- it's amazing the difference it makes.

Black Bean and Corn Salsa
(U of U Extension)

1 15oz can Black beans (I use low sodium) rinsed and drained
1 11oz can whole kernel corn (I used frozen)
1 tsp minced fresh jalapeno pepper (no seeds)
1 Avocado, chopped
2 medium tomatoes, chopped
1 red bell pepper (I used green ones from our garden)
1/3 C chopped fresh cilantro
1/4 C diced red onion (I used a sweet one)
1/4 C fresh lime juice (about 2 limes -- I used the reconstituted stuff)
1 tsp salt (I never put salt in...lol)

Italian dressing (dry packet made into dressing- I didn't use the Italian seasoning, I didn't have any. I just mixed some olive oil into the mixture)
Tortilla Chips

Combine all ingredients except avocado and chips. Add Italian dressing to ingredients. Cover and chill for at least 2 hours. (drain excess dressing off before adding avocados) Add avocado just before serving.

The batch I made filled a large salad bowl. I'm not sure how much this makes, but it looked like quite a bit. My whole family loved it with chips. Enjoy!!