It’s zucchini season. Everyone seems to be handing off zucchini and zucchini bread. How to use them when you are tired of zucchini? Make brownies! Oh yes!
Zucchini can be disguised totally in these brownies. And when you consider that this recipe is #4 out of all brownie recipes on AllRecipes, zucchini or no zucchini, you can bet these are good!
These turn out nice and fudgey because of the moisture in the zucchini. This recipe is inexpensive because the chocolate flavoring comes from cocoa powder which is cheaper than chocolate chips.
From the reviews:
“Fabulous recipe! And not at all cake-like. I followed the recipe precisely (except for no nuts)and got great fudgy brownies. I think folks are getting cakey results when they add an egg or use some liquid other than the oil, as that will change the texture of any baked product. The batter is very, very dry – almost too dry to call a batter. But that’s how it’s supposed to be, the zucchini will shed it’s moisture during the baking and you’ll get superb brownies!!”
You can make these as simple or as fancy as you like. I like these with the powdered sugar on top with or without a strawberry. You could use chocolate frosting and chopped pistachios, walnuts, pecans or any other nuts you like on top. They are always good with a little bit of vanilla ice cream! You can make them look even more special by drizzling some chocolate or caramel sauce over all. Click here for the recipe at AllRecipes. I’m thinking these would freeze well if you didn’t frost them. (Freeze with waxed paper between layers to prevent sticking.) Maybe they would be even better as a semi-frozen treat! A new kind of popsicle? Sounds like state fair food to me!