Monday Sweets

i thought i’d turn tail and run screaming into the night if i was handed another zucchini, but truth be told, i’m enjoying the challenge. at last count i had 3 giants and 1 small one. armed with a recipe for zucchini brownies and an extremely skeptical look on my face, i made the recipe as is, no changes minus the leaving out of nuts, and was immensely pleased with the results. these are almost fudgy and though you want, almost desperately, to add an egg to the batter – don’t do it. the moisture in the zucchini leaches out and into the batter, making it thick and the brownies themselves, very moist.

Zucchini Brownies
recipe from

You Need:

1/2 cup oil
1 1/2 cups sugar
2 teaspoons vanilla
2 cups flour
1/2 cup cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups grated zucchini
1/2 cup chopped nuts (optional)

heat the oven to 350. grease and flour a 9×13 pan, or line it with foil and grease that. mix the oil, sugar, and vanilla together in a bowl. in another bowl, mix the flour, cocoa powder, baking soda, and salt together. stir this into the sugar and oil mixture. stir in the zucchini and nuts. yes, it will be very dry to start with, but as you continue mixing in the zucchini, it will moisten up considerably. spread the batter into the pan and bake it for 25-30 minutes, or until it tests clean.

IMG_0028the link above contains the original recipe with a frosting included. i almost made it, but it really doesn’t need frosting. it’s perfectly delightful on its own.


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