Moist zucchini brownies

When people think about zucchini’s, they think of stuffed zucchini boats or the newest craze “zucchini noodles”. Way before zucchini noodles were cool and low carb, us gardeners were putting (or hiding) zucchini in our baking.  Zucchini is an extremely versatile vegetable because it has a very mild taste which makes it perfect for sweet or savoury dishes.  I love it in baking because of the moisture the zucchini’s bring to baked goods. 

Moist zucchini brownies

Ingredients

1/2 cup vegetable oil

1 1/2 cups white sugar

2 tsp vanilla extract

1 egg

2 cups all purpose white flour

1/2 cup Fry's premium cocoa powder

2 tsp baking soda

2 1/2 cups shredded zucchini (squeeze as much liquid as you can out of the zucchini)

2 Tbsp of water

Instructions

Preheat your oven to 350 degree's.

Grease and flour a 9 x 13 pan.

Mix your vegetable oil, white sugar, vanilla, and egg in a bowl. In a separate bowl combine the flour, cocoa, baking soda, stir well. . Add the flour mixture to the sugar mixture and mix. Add the shredded zucchini and stir gently.  If your batter is a bit dry add water 1 Tbsp at a time. Transfer the batter to your pan, spread evenly. Bake for 25-30 mins.

Icing

1/3 cup butter

1/3 cup milk

1 cup chocolate chips

1 1/2 cup white sugar

Combine butter, sugar and milk in a pot, bring to a boil. Remove from heat and add chocolate chips. Stir until chocolate chips are melted.  Pour immediately over brownies.  Let the icing cool completely before cutting.

Eat what you grow :)