By now I’ve made cakes from avocado, beets, and potatoes, so a dessert with zucchini sounds relatively ordinary. But if we forgo zucchini bread, then we can have some fun.

I found a recipe for zucchini blondies after seeing a surplus of the squash at my market. (Since when is zucchini “in season” in the spring? Should I be worried?) It sounded strange, but I had a lot of zucchini, and it gets boring and mushy when you sauté it the traditional way.

This recipe was surprisingly good (believe me, I don’t like everything I make). Because the zucchini adds moistness, these blondies are extra gooey and virtually impossible to over bake. Just be sure to chop the zucchini very small, as the recipe instructs. Otherwise, the blondies will seem overly vegetal. For you fainthearted, I’m sure you could substitute bananas, which would go well with the butterscotch-like batter.

Zucchini Blondies

From Smith & Hawken: The Gardeners’ Community Cookbook by Victoria Wise

Oil, for greasing the baking pan
5 tablespoons butter, melted with 1 tablespoon water
1 cup (packed) dark brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1 medium zucchini, peeled and chopped into 1/4-inch pieces (6 ounces)
1/2 cup coarsely chopped walnuts or pecans
1/3 cup chocolate or butterscotch chips

Preheat the oven to 350°F. Lightly grease a 9-inch square baking pan.

Pour the melted butter into a large mixing bowl. Add the brown sugar and mix well. Crack the egg into the bowl, add the vanilla, and beat until blended.

Sift the flour, baking powder, baking soda, and salt into the bowl and stir to mix. Add the zucchini and nuts and stir to mix into a stiff batter.

Spread the batter in the baking pan and sprinkle the chips over the top. Bake for 30 minutes, or until a knife inserted in the center comes out almost clean but still a little batter coated.

Remove, cool enough to handle, and slice into squares. Serve warm or at room temperature. Will keep, covered, for 3 days at room temperature. Or wrap individually and freeze for longer storage.

Vegetables in Dessert:
Heirloom Tomato Cake, Chocolate-Potato Cake, Bean Brownies, Classic Carrot Cake, Potato-Chip Cookies, and more

Wow, where has the time gone? Last Dec. I offered some of my favorite chocolate for a great cause. The winner was chosen on Jan. 18.  Congratulations…Tracy Wang!  Please contact me, and your chocolate will be on its way. Thank you for the reminder, Pim!  And sorry everyone for being delinquent.

Merry Christmas/happy holidays, everyone!  The Menu for Hope campaign is extended till New Year’s Eve.  Every $10 donation to the World Food Programme enters you to win some outrageous chocolate (code UE18) or other prizes, if you choose.

Please donate today!

It’s my favorite time of year, when we remember our blessings and indulge in gifts! For me, the Menu for Hope charity campaign represents the spirit of the holidays. The idea is simple: for each $10 you donate, you’ll get one virtual raffle ticket toward the food-related prize of your choice. This year, bloggers are again raising money for the the UN World Food Programme, the world’s largest food aid agency.

For the campaign, I’m offering some of my favorite chocolates in the world. Amano is a small-batch chocolate maker in Orem, Utah, yet it holds its own against the heavy hitters (such as Valrhona). The cacao beans are carefully sourced and processed, resulting in incredibly complex chocolate. You can taste notes of lapsang souchong, lavender, and cinnamon. No kidding! Amano has donated four bars each of

the 70% limited edition Montanya, 70% Dos Rios, and 70% Guayas
OR
the 70% Montanya, 30% Ocumare, and 30% Jembrana.

Winner’s choice! All together that’s 12 bars. If you’re having difficulty choosing, the first set is for traditionalists; the second is for those who like the creaminess of milk chocolate and the complexity of dark. Personally, I wish I could win the all-dark set. Please remember, this is prize # UE18.

Here’s how to win:

• Browse the tempting list of prizes at Chez Pim.
• Donate to the campaign at First Giving.
• Each $10 you donate will count towards one raffle ticket for a prize of your choice. Please specify which prize you’d like in the ‘Personal Message’ section in the donation form. You must write-in how many tickets per prize, and please use the prize code. For example, a donation of $50 can be five tickets for UE18. Please write, “5xUE18.”
• If your company matches your charity donation, please check the box and fill in the information so we could claim the corporate match.
• Please allow us to see your e-mail address so that we can contact you if you win. Your e-mail address will not be shared with anyone.
• Check back on Chez Pim on Monday, January 18 for the results of the raffle. Good luck!

Hey everyone, thanks for entering the Amano chocolate giveaway! I enjoyed reading your responses, especially all the nice things you’re planning to do.  The winner is…Ling Ling.  Congratulations!  The chocolate’s in the mail.