The dreaded vegetable in my garden...ZUCCHINI. During it's peak harvest, my husband is suspicious of any new recipes because he knows that it is an attempt to sneak even more zucchini into his diet. While I also reach a zucchini saturation point, there are a few recipes that I do love and even freeze zucchini so that I can enjoy them all year long. My absolute favorite way to enjoy zucchini is with chocolate!
2 cups shredded zucchini (fresh or frozen)
1/2 cup vegetable oil
1 tsp vanilla
1 cup sugar
1/3 cup cocoa
1 1/2 tsp baking soda
1 tsp salt
2 cups flour
Pre-heat oven to 350 degrees. Lightly grease a 9x13 baking pan.
Mix vegetable oil, vanilla, eggs and sugar. Add zucchini and mix well. In a separate bowl, mix the cocoa, baking soda, salt and flour. Combine the wet and dry ingredients until just mixed.
Bake 20 minutes or until an inserted toothpick comes out clean.
**The original recipe recommended that you frost the cool brownies with your favorite frosting. In my house, we don't waste time with frosting but just put a generous amount of chocolate chips directly in the brownie batter so that they come out of the oven ready to eat!