I know, it has been a while. A girl starts getting into long-distance running, work gets in the way, the boys are into more activities - LIFE! I missed blogging, so here I am.
We got A LOT of zucchini in our last box from the CSA, not to mention that we have a hybrid summer squash growing in the garden. A neighbor friend posted this recipe and once I saw all that zucchini, I knew where to put it. Quick note, in ANY recipe that calls for zucchini, I sub summer squash if I need/ want to.
The boys helped make these brownies. I think if you asked them what their favorite part was during the process, it would be a tie between using the food processor to grate the zucchini and making/ frosting the brownies. We always do a little "quality control" when baking, so sampling the frosting was a must.
The batter for the brownies is a little different than usual, no eggs. It is also a little dry until you add in all the zucchini. Then it is the consistency of a traditional brownie batter.
They are quick to put together outside of the grating of the zucchini.The brownies are moist and fudgy. The frosting puts these over the top - rich and delicious.
The recipe is supposed to make 24. Not in this house.
Adapted from Allrecipes.com1/2 cup vegetable oil
1 1/2 cups sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini