...make zucchini brownies!
That's right. 'Tis the season for zucchini coming out the wah-zoo, and if you're like me, about this time of year I'm really scraping for new ways to use our bountiful crop of emerald beauties. When we sit down to the dinner table, my husband teasingly asks "OK where's the zucchini?" I've gotten clever at the hiding game!
My mom gave me this recipe a couple of years ago, and it's a winner. Rich, moist brownies with a fudge-like frosting. And, thanks to the cooler-than-normal summer we're having, I can actually stand to turn on the oven in our non-air-conditioned house and bake up a batch of these. I like to grate zucchini and freeze it in 2-cup portions so I can make this year round too.
We're bringing these to our neighborhood picnic tomorrow, and I expect the dish will be empty by the end of the night! I hope you'll try these and let me know what you think.
2 cups grated zucchini
3/4 cup vegetable or canola oil
1 1/2 cups sugar
1 tsp. vanilla
1 egg (optional - If you add it, the brownies will be more cake-like. If you leave it out, they will be more fudgey.)
2 cups flour
1/3 cup cocoa
1 1/2 teaspoons baking soda
1 teaspoon salt
Combine first "wet" ingredients in a large bowl. Combine dry ingredients in a medium bowl. Add dry to wet and combine well. Pour into greased 9x13 pan and bake at 350 degrees for 35-40 minutes. Top with frosting.
Chocolate Fudge Frosting
1/4 cup butter
1 cup sugar
1/4 cup milk
Mix together in saucepan and boil for exactly one minute. Remove from heat and add: 2/3 cup EACH chocolate chips and mini marshmallows. Stir until marshmallows are melted and spread on brownies. Let set until frosting firms up like fudge. Enjoy!