Now is the time of year when people have all of these extra vegetables, and are trying to sneak them onto neighbors porches and into their trucks (believe me, it happens). Well, I'm here to tell you, there's more than one place to sneak those veggies.

Children don't always like their vegetables (and yes, even some adults have a hard time with a few varieties). Don't get me wrong, I used to baby-sit a family whose kids ate beets, squash, broccoli, you name it. They loved it all. But it seems to me that they are the exception.

Vegetables are packed with vitamins that we need, but you tell a child that and they think "Hogwash. I want a brownie. They taste good." Well, why not give them a little of both?

Here are a few recipes that can hide the vegetables in a yummy dessert, but still give us nutrients that we sometimes lack. The squash muffins are especially sneaky. My siblings were never able to tell the difference. I would just watch and smile as they took a bite into "yucky squash" without even knowing it.

Stay tuned for more sneakiness with vegetables next week

Squash Muffins

Ingredients:
2 cups flour
1 tablespoon baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon to 1/2 teaspoon salt
1/2 cup oil
2 large eggs
1 cup canned pumpkin or cooked, mashed, butternut squash
3/4 cup sugar
1/2 cup sour cream


Directions:

Combine dry ingredients (except sugar). Beat oil and sugar together until blended well. Then add pumpkin, sour cream, and eggs. Stir wet ingredients into dry ingredients, just until moistened.

Option#1 You can choose to bake at 400 degrees for 18-20 minutes in muffin tins. If you want them to taste even more heavenly, fill with... (see option #2)

Option #2 Cut cream cheese into 1 inch cubes. Fill muffin tins half full. Place a cube of cream cheese and 3/4 tsp. apricot jam in each tin on batter. Cover with remaining batter. Sprinkle tops with sugar and slivered almonds if desired. Bake for 25 minutes.

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Zucchini Brownies

Ingredients:
2 cups flour
1 cup sugar
1/2 cup baking cocoa
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup oil
2 teaspoons vanilla extract
2 cups to 3 cups shredded zucchini (depending on humidity of day and moisture of zucchini) Aim for a brownie batter texture
1/2 cup walnuts (optional)


Directions:

THERE ARE NO EGGS IN THIS RECIPE (feel free to eat as much batter as you want!)

Combine dry ingredients. In a separate bowl, add oil, vanilla, and zucchini. Mix with the dry ingredients. Add walnuts if using. Pour into a greased 9 by 13 baking pan. Bake at 350 degrees for 20 to 25 minutes (until center comes out clean with a toothpick). As with any brownie, underbake rather than overbake. Top with chocolate frosting.

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Chocolate Butter Frosting

(This is the yummiest frosting I've had, and it complements the zucchini brownies and cake very well. Use it wherever, though.)

Ingredients:
1/2 cup butter
1/3 cup milk
2 (1-ounce) squares unsweetened baking chocolate , melted
3 1/2 cups powdered sugar
1 teaspoon vanilla extract


Directions:

In a medium saucepan, bring butter and milk to a boil. Pour into medium bowl. Add melted chocolate, powdered sugar and vanilla. Beat until smooth.

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Zucchini Chocolate Cake

Ingredients:
1 cup oil
2 cups sugar
3 eggs
2 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup buttermilk (buttermilk activates the baking soda and helps the cake not to sink in the middle)
2 (1-ounce) squares unsweetened baking chocolate
1 tablespoon vanilla extract
2 cups grated zucchini


Directions:

In large bowl, combine the oil, sugar and eggs. In separate bowl, sift the dry ingredients. Add to the first mixture. Add milk and mix well. Melt baking chocolate in the microwave for 20 second intervals until just melted. Blend chocolate and vanilla into the batter. Stir in zucchini. Bake in a greased 9 by 13 pan at 350 degrees for 30-40 minutes. Cool and frost with Chocolate butter frosting

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Zucchini Bread

(For higher elevations, decrease the baking powder by half to prevent sinking in the middle. However, its texture is dense and chewy without it (which I love). So it's up to you whether you prefer looks or texture. Using a bigger pan helps it not to sink as well.)

Ingredients:
1 cup grated, unpeeled zucchini
1 cup sugar
1 egg
1/2 cup cooking oil
1 1/2 cups flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1/4 teaspoon baking powder
1/4 teaspoon grated lemon peel
1/2 cup chopped walnuts (optional)


Directions:

In a mixing bowl, beat zucchini, sugar, and egg. Add oil. Mix well. In a separate bowl, stir together dry ingredients and the lemon peel. Stir into zucchini mixture. Fold in nuts. Pour into a greased and sugared (makes a good cake bread) 8.5 X 4.5 X 2.5 inch pan. Bake at 325 degrees until done( 60-65 min.) Cool in pan ten minutes. Wrap while warm to keep a soft crust. Cool well before slicing. Optional: top with icing (see below).

Icing (can be used on whatever, just a delicious caramel frosting)

1 cube real butter
1 cup brown sugar
1/4 cup milk
1 3/4 - 2 cups powdered sugar

Melt butter in a saucepan, add brown sugar. Bring to a low boil. Boil for two minutes, stirring constantly. Then stir in milk, bring to a boil again, stirring constantly. Cool to lukewarm. Gradually beat in powdered sugar. Don't scrape the sides while stirring or icing will become grainy.

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Zucchini Bread image:
https://bonniewalton.com/wp-content/uploads/2009/05/zucchinibread.jpg