Zucchini Brownies

 Another summer squash dessert recipe from King Arthur Flour. I would argue that these are not brownies because they are too cakelike in their batter and texture. I didn't end up putting frosting on it because it just didn't seem necessary and it was another step. This one is also great because it blends the zucchini instead of just shredding it. Another solid vegetable dessert. 

Zucchini Brownies

Makes: 16 brownies

Time: 37 minutes

Ingredients:

Brownies

     1 1/2 cups (182 to 225g) zucchini (about one 8" fresh zucchini, trimmed), cut into chunks, lightly tamped down

    3 tablespoons (43g) butter, melted

    3 large eggs

    1 teaspoon vanilla extract

    3/4 cup (149g) sugar

    2/3 cup (57g) unsweetened cocoa, Dutch-process or natural

    1/2 teaspoon espresso powder, optional; for enhanced chocolate flavor

    1/2 teaspoon baking powder

    heaping 1/4 teaspoon salt

    1/2 cup (57g) King Arthur Unbleached All-Purpose Flour

    3/4 cup (128g) semisweet or bittersweet chocolate chips

Frosting

    3/4 cup (128g) semisweet or bittersweet chocolate chips

    1/4 cup (57g) heavy cream or 3 tablespoons (43g) milk

Steps:

1. Preheat your oven to 350°F. Lightly grease a 9" square pan.
2. To make the brownies: Combine the zucchini, melted butter, eggs, and vanilla in the work bowl of a food processor, and process until smooth.
3. Add the sugar, cocoa powder, espresso powder, baking powder, salt, and flour; process briefly, just until well combined.
4. Add the chips, and pulse several times, to break up the chips just a bit.
5. Pour the batter into the prepared pan.
6. Bake the brownies for 25 to 30 minutes, until a toothpick inserted into the center comes out clean, or with a few moist crumbs clinging to it; you shouldn't see any sign of wet batter. Remove the brownies from the oven, and allow them to cool completely before frosting.
7. To make the frosting: Combine the chocolate chips and milk or cream in a microwave-safe bowl or small saucepan. Heat until the milk is steaming, and the chips are soft. Remove from the heat, and stir until smooth.
8. Spread the frosting atop the brownies. Place them in the refrigerator for an hour or so, to set; then store them at room temperature, covered, for several days.

Tip:

• If you don't have a food processor, use a blender to blend the zucchini, melted butter, eggs, and vanilla until smooth; then transfer the mixture to a mixing bowl before proceeding with the recipe.

EAT