When life gives you zucchini overload, make brownies!
As I mentioned in an earlier post, the zucchini patch is prolific as usual this year. We’ve been harvesting green, black, and yellow zucchini for weeks now. We’ve grilled it, stir-fried it, stuffed it, and stewed it (see ratatouille recipe here). The children aren’t allowed to visit unless they take zucchini home with them. But it just keeps coming.
Desperate times call for desperate measures, so last night I pulled out an old zucchini brownie recipe and adapted it for today’s use. This recipe was given to me by a long-lost co-worker and friend (where are you Beth Libby?) when I was first married. I had forgotten just how moist and delicious it is. Now the only problem is staying away from the pan. Luckily the grandchildren will be here this afternoon. They don’t eat zucchini, but I bet they will eat these. You will love them too!
- ½ cup butter
- 1¼ cup sugar
- 2 eggs
- 1 tsp vanilla
- ½ cup plain yogurt
- 2 cups flour
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ cup baking cocoa
- ½ tsp cinnamon
- 2 cups shredded zucchini
- Chocolate morsels and chopped nuts (optional)
- Preheat oven to 325 degrees.
- In a large bowl, combine the butter and sugar, beating until fluffy.
- Add eggs, one at a time, beating after each.
- Beat in the vanilla and yogurt.
- Stir in the flour, baking soda, baking powder, cocoa and cinnamon until well combined.
- Stir in the shredded zucchini.
- Spread mixture in a greased 9 x 13 inch pan or a greased 8 x 8 inch pan.
- Sprinkle with chocolate morsels and nuts if desired.
- Bake for approximately 30 minutes (9 x 13 pan) or 50 minutes (8 x 8 pan) or until a toothpick inserted in the center comes out clean.
- Let cool before cutting.
How do you deal with zucchini overload?