There are so many great uses for zucchini, one of the most prolific veggies in anyone’s garden, but imagine my surprise when I stumbled across a brownie recipe that was packed with zucchini. Huh. It’s like practically eating a salad for dessert.
Brownies
1/3 cup vegetable oil
1/2 cup semi-sweet chocolate chips
2 Tablespoons cocoa powder
1 cup sugar
1 egg
1 egg yolk
1 teaspoon vanilla
1 cup grated zucchini, excess moisture squeezed out
1 cup flour
1/4 teaspoon baking soda
1/2 teaspoon salt
Frosting
3 Tablespoons butter
1 1/2 Tablespoons unsweetened cocoa powder
3 Tablespoons semi-sweet chocolate chips
1 1/2 Tablespoons milk
1/4 teaspoon vanilla
1 cup powdered sugar
Preheat oven to 350F. Line a 9×9 baking pan with foil and spritz with cooking spray. In a saucepan over medium-low heat, combine oil, chocolate chips, and cocoa, whisking occasionally until smooth. Remove from heat and stir in sugar. Add eggs and vanilla. Stir fold in zucchini. Sift dry ingredients and dump in, mixing until well combined. Do not overmix. Pour into prepared pan and bake 20 to 25 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs.
While the brownies bake, melt together the butter, cocoa, chocolate chips, and milk in a saucepan over medium-low heat. Once smooth, remove from heat and whisk in vanilla and powdered sugar. When brownies come out of the oven, pour the frosting on and spread evenly. Cool before cutting and serving.
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| Children snarfed down without complaint = Win (although Henry’ll eat anything) |
