By Jeanie Rose | Summer Squash
Chocolate and zucchini play well together. If the game is hide-n-go-seek, zucchini almost always wins. It stays perfectly hidden under the rich chocolate goodness. We already know this from the many times we have surprised guests with our chocolate zucchini cake.
Looking for something more totable than cake, I found this recipe for zucchini brownies.
One of the tweaks I made to this recipe is to bake it in a sided cookie sheet to get crisp bars to put in the boys’ lunches. Perfect! It’s also perfect for cutting the bars a little larger and using them as the base for an ice cream dessert. Imagine this chocolate platform topped with a scoop of vanilla ice cream, drizzled with a bit of caramel sauce and topped with a few crushed salted peanuts. That’s a party!
If you freeze grated zucchini in two-cup measures as I do, this recipe will get a lot of use in your family year-round. Think of those smiles!
The original recipe called for miniature chocolate chips and chopped nuts. I add neither and find these bars quite satisfying on their own. For oil you can use melted butter or coconut oil. While I use lots of coconut oil in my cooking and baking, I prefer the flavor of butter in this recipe. Follow your own taste buds on these issues.
The only flour I have used with this recipe is Bob’s Gluten Free Baking Mix. It works splendidly. The original calls for all purpose flour. Again, go with what you’ve got.
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