Tuesday, August 24, 2010

ZUCCHINI BROWNIES

Do you see it? Do you see the green healthy veggies in these decadent brownies?

Nope...you can't...and neither will your kids! They won't taste them either, but they're in there, replacing most the oil and all the eggs. So you get less fat, less cholesterol and all the good vitamins and minerals green veggies have to offer. Not to mention they're a great way to use all that zucchini bursting from your garden.

They're still high in sugar though...you can't have it all!

*As a side note, pureed or grated zucchini can be frozen for up to a year. If you really do have more zucchini than you know what to do with, pure or grate then freeze in 2 cup servings. You'll then be able to make these brownies, bread, or zucchini cookies all winter long. Stay tuned, I have a delicious recipe for Lemon Zucchini cookies that I'll be posting next week.


ZUCCHINI BROWNIES
(Recipe from my mom Dixie Nordfelt)

1 ½ C. sugar
½ C. oil
2 C. grated or puréed zucchini
2 t. vanilla
2 C. flour
1 t. salt
1 ½ t. baking soda
½ C. cocoa
½ C. pecans or walnuts

1. In a mixing bowl, combine the sugar, oil, zucchini, and vanilla. Mix well.
2. Add the flour, salt, soda, and coco. Mix well.
3. Pour into a greased jelly roll pan.
4. Bake at 350 degrees for 20 minutes.
5. Remove and allow to cool.
6. Frost with chocolate frosting (recipe below) and top with nuts.


CHOCOLATE FROSTING

½ C. butter; softened
1 lb. powdered sugar
½ C. cocoa
1 t. vanilla
¼ + milk

1. In a mixing bowl combine the butter, sugar and cocoa.
2. While mixing add the milk until the frosting reaches desired consistency.
3. If you accidentally add too much milk, add more sugar to compensate.

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5 comments:

burntapple said...

Yum! I tried a zucchini/squash/broccoli mix for broccoli brownies and I couldn't taste it either. They were so moist and good! I am excited to try these with my family. thanks for sharing!
Traci
http://www.burntapple.wordpress.com/2010/02/24/broccoli-brownies/

Cristie said...

I made some browines very much like these the other day and I completely agree with you, they are delicious! Darling blog :)

AA said...

Can you use yellow zuchinni? or does it need to be green??

When using them from the freezer is it necessary to thaw them and drain the water?

Katrina said...

When you have frozen grated zucchini, do you thaw and drain all the liquid? I did some last year and squeezed the zucchini in paper towels to get all the liquid out, it just seemed too wet not to. But in that case, I only ended up with about half the amount (like I froze 1 cup and only had about 1/2 cup). Just wondering if you have found that to be the case.

Those brownies look de-licious!

Mindika said...

Thanks everyone for you comments and for stopping by!

To answer a few of your questions. Yes, yellow zucchini works exactly the same. As far as the freezing. When I freeze my zucchini, I allow it to thaw then I drain just a little of the water; making sure that I still have the needed amount for the recipe. Some juice is ok. Yes it will be more watery than when it started, but it's ok. It will still work and you won't notice in the final product.

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