One of my favorite parts of autumn is when I go hunting for the hidden treasures of my garden. This year my garden didn't leave a lot to be desired. We had a very short growing season due to the cooler weather in June, but I did get a couple zucchini plants in the ground, and they bloomed into a full production of oversized green goodness. Zucchinis' have become on of my most favorite vegetables to grow and harvest. They are extremely versatile, and this brownie recipe is one of only a couple brownies recipes that work well for me. I've tried nearly every box recipe, and unfortunately, I create something resembling a pan full of bricks. Except bricks are softer. However, with this recipe I always make a pan filled with delicious, rich chocolatey goodness because of the moist grated zucchinis harvested from my garden, or this year...my two lucky to survive plants. No matter the size of the bounty, in my opinion, it's always better home grown, picked fresh and served within a couple hours of coming off the vine.
Ingredients 1/2 cup vegetable oil
1 1/2 cups white sugar
2 tsp vanilla
2 cups all purpose flour
1/2 cup cocoa powder
1/1/2 tsp baking soda
1 tsp kosher salt
2 cups shredded zucchini
Frosting (optional)
6 tbsp cocoa powder
1/4 cup butter
1/4 cup milk
2 cups powdered sugar
1/2 tsp vanilla
Preheat over to 350 degrees and grease with a non-stick spray in a 9x13 pan. In large bowl combine the wet ingredients; oil, sugar, and vanilla until blended. In a separate bowl, combine the dry ingredients; flour, cocoa, baking soda and salt until completely mixed. Combine the wet and dry ingredients, and stir until evenly blended. Fold in the shredded zucchini and mix well. Spread into the pan. Bake for 25-20 minutes. Cool thoroughly and frost, if desired. (Recipe adapted from All Recipes)
Makes 24 brownies