Zucchini Brownies, Revisited

I know I've posted a lot of desserts lately. I promise I'm cooking other things. But the un-sweet dishes aren't turning out as well as the treats. Or it could be that I just don't think they taste as good because of my recent decrease in appetite. I'm still having trouble stomaching meat. So I'm eating a lot of peanut butter and jelly, cheese quesadillas, hummus and veggies. Seafood is safe though. It doesn't resemble anything I've seen so far in surgery. So tomorrow I'm going to try a new shrimp pasta dish. And hopefully- if all goes well- I'll be sharing it with you soon.

I've probably already told you a dozen times- I'm not a chocoholic. Dustin holds that title in our family. But every so often I get the urge to have something dense and dark and cocoa-y. That's how I felt this weekend. I considered baking a chocolate cake. But then I got lazy and opted for the quicker solution to my craving. And we ended up with zucchini brownies. They were so moist and warm and fudgy when they came out of the oven that I couldn't wait long enough to let them cool- I slathered them in a quick chocolate frosting and sunk my teeth in. (Which explains the frosting oozing everywhere.) These odd brownies are ridiculously good!

4/28/09: If I had to pick a favorite vegetable, it would be zucchini. My husband would argue that carrots are my favorite, because he's watched me plow through hundreds of bags of baby carrots since we've been together. But I don't love them. They are just convenient (no cooking required) and have a pleasant crunch. But zucchini is fabulous. I love it prepared every which way (even raw once in a salad). It also bakes well- into breads and muffins and... brownies!?!

Yes dear world, zucchini brownies. Last week when I told my husband I was going to make him brownies, his face lit up. Then I mentioned I would be putting zucchini in them and his grin turned sour. He then told me he didn't want them. But I knew better. I know this is a strange notion and quite frankly, it's a strange recipe. But you have to trust me!

The batter doesn't contain any egg, and really isn't a batter at all, because it's dry. Barely moist enough to come together into a big clump, which you have to press into your baking pan. But don't despair, when the zucchini hits the high oven heat it sheds all it's moisture and you will end up with the softest, gooiest brownies ever! Don't mess with this recipe- just try it and I promise you will be amazed!

The chocolaty frosting tops off the best brownie I've ever made (and can remember eating, ever). Dustin was completely flabbergasted. We were both shocked that a veggie (the best vegetable, mind you) could make such a rich, sinfully delicious dessert! I swear it must be magic, because zucchini goes into the oven but has disappeared when you pull these fudgey brownies out!

I've seen a black bean brownie recipe floating around the blogosphere. I can't decide if it's more/less repulsive sounding than the zucchini brownies. But since the zucchini was such a hit, I'll have to try that one as well!

Zucchini Brownies

INGREDIENTS
1/2 cup canola oil
1 1/2 cups sugar
2 tsp. pure vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp. baking soda
1 tsp. salt
2 cups zucchini, shredded
1/2 cup walnuts, chopped (optional)

Frosting:
6 Tbsp. unsweetened cocoa powder
1/4 cup butter
2 cups powdered sugar
1/4 cup milk
1/2 tsp. vanilla extract

DIRECTIONS

1. Preheat oven to 350 F. Lightly grease a 9x13 inch baking pan.

2. In a large bowl, mix together the oil, sugar and 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. (Mixture will be very dry.) Press evenly into the prepared pan.

3. Bake for 25 minutes in the preheated oven, until brownies spring back when gently touched. Remove from the oven and let cool.

4. To make the frosting, melt together the cocoa and butter; set aside to cool. In a medium bowl, blend together the powdered sugar, milk and vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

Makes a 13x9 pan of brownies.

(Adapted from All Recipes)