These turned out to be the YUMMIEST brownies I've ever made. I suppose that really isn't saying much, though, because I don't often make brownies. But, they were GOOD! Interestingly, as I was researching Zucchini Brownies on the web, trying to find recipes/hints/ideas, I came across something very interesting! Did you know, that you should NOT add eggs to zucchini brownies? Eggs make them more cake-like. Instead, you leave out the egg. There really is very little liquid in the recipe--only 1/2 c of oil and a little flavoring of some sort (vanilla--or I like to use almond)--in addition to the zucchini itself. So it looks like a nasty mass. But the natural moisture of the zucchini is what moistens the batter as it cooks, and makes the most wonderful moist brownie texture you can imagine! AND, since I use whole wheat, added with the zucchini, I felt pretty good about letting even my kids chow down! :P
1 1/2 c Sugar (I actually used just a little less...)
1/2 c cocoa
1 tsp salt
1 c whole wheat flour
1 c white flour
1/2 tsp baking soda
1 tsp vanilla
1 tsp almond extract
1/2 c oil
3 med zucchini, shredded (ends up being a little over 2 cups or so)
Sift all dry ingredients. Add extracts and oil. It will be SUPER dry. Add zucchini and fold in. This will be very thick and pretty dry. Don't worry, though!!! It's supposed to be!!! Pour into a 9x13 greased pan. Bake for about 20 minutes at 350F/180C. Let cool a bit...Frost!
**Frosting:
6 Tbsp Cocoa
1/4 c Butter
2 c Powdered Sugar
1/4 c (+/-) water (or milk)
1/2 tsp almond extract
Melt butter with the cocoa in the microwave! Put sugar in a bowl, add water and extract and mix. Add the butter/cocoa mixture. Mix using a hand mixer. This is AMAZING chocolate almond frosting!!! :) You can even sprinkle slivered almonds on top. Heavenly!!
These brownies are chewy and gooey and absolutely delicious!
