I am sure some of you can relate at the end of summer when there are still many zucchini available to use in the garden. I freeze quite a bit of surplus, but look for new ways to use it up too. I saw a recipe for Zucchini Brownies that I just tried and wanted to share. This is a picture of one of the brownies when it was done.
I like that there are no eggs and so much less for fats as opposed to traditional homemade brownies that call for usually a lot of butter. These brownies are not cakey. I did find sometimes the texture was a little like biting into a brownie with the texture of how coconut would be from the shredded zucchini. Not every bite though so I don’t know if maybe the zucchini I used was a bit more mature? My husband, who detests coconut, could not notice the difference in texture like I did. You will not be disappointed by the taste. These brownies are simple to whip up too.
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Zucchini Brownies
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Submitted By: Marian
Photo By: mominml
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1/2 cup vegetable oil *
1 1/2 cups white 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
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1/2 cup chopped walnuts
6 tablespoons unsweetened cocoa
powder
1/4 cup margarine *
2 cups confectioners’ sugar
1/4 cup milk
1/2 teaspoon vanilla extract
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| 1. | Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan. |
| 2. | In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan. |
| 3. | Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners’ sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares. |
| ALL RIGHTS RESERVED © 2011 Allrecipes.com | Printed from Allrecipes.com 9/14/2011 |
* I used grapeseed oil instead of vegetable oil and Smart Balance instead of margarine for the frosting.
When making the batter, mine was a little dry so I added just a little more oil to blend the ingredients a bit better.
I have another dessert recipe that calls for zucchini. It goes by the name of Mock Apple Pie. The zucchini takes on the taste/texture of apples. The pie will not fall apart like an apple pie when serving though.
Mock Apple Pie (Zucchini Pie)
2 Unbaked pie shells
4 c. peeled, seeded, and sliced zucchini
1/2 c. brown sugar
1/2 c. white sugar
3 Tbsp. flour
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1 Tbsp. water
2 Tbsp lemon juice
Butter, cut into cubes, about 1/4 c.
Cover zucchini with boiling water and let stand for 5 mn. Drain well. Put dried zucchini into unbaked pie
shell. In bowl, combine remaining ingredients, except butter and mix well. Pour over the zucchini. Top with dots of butter. Put on top crust and seal edges. Cut four vent holes. Bake at 425 degrees for 10 minutes, then lower oven temperature to 325 degrees and continue baking for 1 hr.
Enjoy and put your zucchini to good use! 🙂
