On select Tuesdays I share delicious recipes either inspired by my books or that are just plain delicious!
Brownies! Just the word gives me warm, fuzzy feelings and stirs happy memories of childhood, sitting with a plate of brownies with a big glass of milk. These days, brownies don't come into our house very often, and when they do I'm often trying out flour-and-sugar-free alternatives. But sometimes, you just gotta. And this recipe is one that is guaranteed to be moist and delicious. The zucchini doesn't flavor the mix, but rather melts away to impart a wonderful moistness.
Moist and Marvelous Zucchini Brownies
1/2 cup vegetable oil
1 1/2 cups sugar
2 tsp vanilla
2 cups flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1 teaspoon salt
2 cups grated zucchini (don't discard the liquid that rises once the shreds sit)
6 Tbsp unsweetened cocoa powder
1/4 cup butter or margarine
2 cups powdered (confectioner's) sugar
1/4 cup milk
1/2 tsp vanilla
Preheat oven to 350 degrees. Grease and flour a 9 x 13 baking pan.
In a large bowl, stir oil, sugar and the 2 tsp vanilla until well blended. In a separate bowl, combine flour, the 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini. Spread evenly into pan. Bake for 25 to 30 minutes until brownies spring back when gently touched.
While baking, prepare frosting. Melt together the 6 tablespoons of cocoa and butter; set aside to cool. In a medium bowl, combine powdered sugar, milk and 1/2 tsp vanilla. Stir in the cocoa mixture. Allow brownies to cool before spreading over or it will melt. Cut into squares.