Chocolate Zucchini Cake

So easy!! This was supposed to be brownies, but it turned out more like cake. I'm going to do a little experimenting and try to get brownies next time. The zucchini makes this so moist and you can't even tell it's in there. My husband had no idea. I took them to a BBQ and no one knew but said they were delicious! So don't tell anyone it's in there and you can have a more healthy cake!

2 cups zucchini, grated and drained
½ cup applesauce
2 tsp vanilla
2 cups flour
1 ¼ cup sugar
1 tsp salt
1 ½ tsp baking soda
5 tbsp cocoa

Preheat oven to 350°. Mix zucchini, applesauce and vanilla. Sift in remaining ingredients and stir until combined. Pour into a greased 9"x13" baking pan. Bake for 30 minutes. Cool completely, frost, and cut into squares!

Coconut Caramel Bars

Holy cow these are delicious! They are so easy to make and taste so good they will be gone before the end of the day. I didn't have pecans when I made them, but I'm sure they would be delicious with them as well. If you aren't a chocolate fan, try butterscotch or white chocolate chips instead.

I have also discovered the BEST way to cut brownies, sheet cakes, bars, etc. In this recipe I lined my pan with parchment paper. When the bars where mostly cooled, I lifted them out and put it on my counter. Then I used my pizza cutter to cut the very edges off. Then I cut them into 2" squares. The pizza cutter doesn't drag through the bars like a knife does so you end up with much nicer looking pieces. I did the same with my frosted brownies and they looked store bought! So get yourself a nice sharp pizza cutter and have perfect looking desserts!

1 cup all-purpose flour
½ cup brown sugar
½ cup butter
2 cups pecans, coarsely chopped
1 cup flaked coconut
1 14-oz can sweetened condensed milk
2 tsp vanilla
20 caramels
2 tbsp milk
1 cup chocolate chips

Preheat oven to 350°. In a medium bowl, stir together the flour and sugar. Using a pastry blender, cut in butter until the mixture resembles coarse bread crumbs. Press crumb mixture into an un-greased 9"x13" baking pan. Bake for 15 minutes. Sprinkle pecans and coconut over hot crust.

Combine sweetened condensed milk and vanilla; pour over pecans and coconut. Bake for 25-30 minutes more or until filling is set. Cool on a wire rack for 10 minutes.

In a small saucepan, combine caramels and milk. Cook and stir over medium-low heat just until caramels melt. Drizzle caramel over filling. Sprinkle with chocolate chips. Cool completely and cut into bars.
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