Homemade Chocolate Frappe Recipe Recipes Recipe For Zucchini

CHOCOLATE FRAPPE

Steps:

• In a tall glass empty the cocoa packet into the bottom and top with nonfat milk. Using the drink blender attachment of your stick blender (or do this in just a regular blender) whip the two ingredients together until the milk is frothy.
• Add in the chocolate sauce and continue to whip with the blender until the drink is nearly doubled in volume.
• Enjoy.

ZUCCHINI BROWNIES

Steps:

• 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.
• Make frosting while brownies cool. Melt together the 6 tablespoons of cocoa and margarine; set aside to cool.
• Meanwhile, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

CHOCOLATE ZUCCHINI COOKIES

Steps:

• Place shredded zucchini on a clean towel; roll up and squeeze to remove excess liquid. Set aside. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add the eggs, 1 at a time, beating well after each addition. Combine the flour, baking soda, cinnamon, salt, nutmeg and cloves; gradually add to the creamed mixture and mix well. Stir in the zucchini, nuts and chocolate chips. , Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 375° until lightly browned, 10-12 minutes. Remove to wire racks to cool.

CHOCOLATE-ZUCCHINI CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, beat eggs with sugar for about 10 minutes or until thickened and pale. Blend oil and cooled chocolate into the beaten egg mixture.
• In a small bowl stir together flour, baking powder, baking soda and salt; stir flour mixture into egg mixture until just blended. Stir in zucchini and chopped nuts. Using an ice-cream scoop, spoon batter into 24 paper-lined or greased muffin cups, filling the cups 2/3 full.
• Bake for 20 minutes or until fork or toothpick inserted in a cupcake's center comes out clean. Let cool in pans on rack for 10 minutes. Remove from pans; let cool completely. Spread with chocolate frosting and garnish with walnut or pecan halves.

CHOCOLATE ZUCCHINI CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
• In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan.
• Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting with your favorite frosting.