My zucchini supply is finally starting to wind down, thank goodness. As much as I normally like zucchini, I will be happy to not see it for awhile. I had picked the last few right before we were heading out for Kansas City to visit our new nephew and see the Royals play the Red Sox and I knew I wouldn’t have time to do something with them for dinner but didn’t want them to go to waste. So, I decided I would whip up a baked good to bring along for the weekend.
I’ve mentioned before that our nieces eat gluten and lactose free so that can sometimes make things difficult. A lot of gluten-free recipes I come across use about 50 (exaggerate much?) different kinds of flours that I just don’t want to invest in since it’s only a once and awhile thing for us. But I do always keep a box of gluten-free all-purpose flour around for such occasions.
I have had pretty good success switching the gluten-free version for regular flour in most recipes.
When I whipped up these brownies, I followed the recipe exactly and the batter was incredibly dry and I just didn’t feel comfortable with it. I decided to mix in an egg and then it was the perfect consistency. And an added bonus was that it made them more dense, rich and cake-like. The zucchini kept them moist and I promise you can’t taste it in the finished product. It’s almost like it melts away in the batter.
This may not be the healthiest way to use up that last bit of zucchini growing in your garden but it is quite delicious and is still a way to sneak in some veggies.
You could totally trick your kids or significant others…I tried with Joel but he isn’t a big chocolate fan so he didn’t want them. Darn, I love foolin’ that guy.
- 1/2 cup vegetable oil
- 1 egg
- 1 1/2 cups white sugar
- 2 teaspoons vanilla extract
- 2 cups gluten-free all-purpose flour (or regular all-purpose flour)
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups shredded zucchini
- 1/2 cup chopped walnuts
- 6 tablespoons unsweetened cocoa powder
- 1/4 cup vegan margarine (or regular if dairy isn't a concern)
- 2 cups confectioners' sugar
- 1/4 cup almond milk (or regular)
- 1/2 teaspoon vanilla extract
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, mix together the oil, egg, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
- Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.