2 tsp vanilla extract
2 cups all purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1 tsp salt
2 cups shredded zucchini
I always grate my zucchini first. I hate to stop in the middle of preparing a dish, so it helps to have it pre grated.
*This time a year I grate my zucchini and freeze it for winter. Most zucchini bread recipes call for 2 cups. So I just put a (very generous) 2 cups in a freezer ziploc bag.*
Pre heat your oven for 350* and grease a 9x13 pan.
First I put the oil, sugar, and vanilla in your mixer. Oh, and I mixed! At this point I started thinking that there was not going to be enough liquid for the brownies. But I had faith and kept going!
Then I added the flour, cocoa, soda, and salt. And again, mixed! I was really thinking that there was no possible way there was enough liquid for these to work. But still going on faith I went on.
I added the 2 cups of (pre shredded) zucchini. And mixed...
and mixed. Until I got this. Isn't it beautiful!! I want to lick the beaters right now.
After this you pour in the prepared 9x13 pan and bake at 350* for 25-30 minutes. I don't have any pictures of the final product for two reasons. 1) My day got crazy after I put these in the oven and 2) They were eaten too quickly!! These really are the moistest brownies I have ever tasted. The original recipe called for walnuts but, YUCK! I like them so much better without frosting,or with a light dusting of powdered sugar. When I do frost them I use Betty Crocker Milk Chocolate straight from the can (it's an old family recipe). I hope you enjoy! Tell me what you think!
