Tuesday, September 6, 2011

recipe box

I mentioned yesterday that I was trying out a new recipe for Zucchini Brownies, and got a request to share if they were any good.
To be entirely honest though, I must comment that while these "brownies" are delicious, they will not get eaten here. For one, it makes a ginormous batch (recipe recommends a jelly roll pan...I split them into a 9x13 and 8x8.) Okay...ginormous is typically not a problem when talking chocolate, however: Problem number two, is that these by our definition of the word, are not (gooey, fudgey, chocolatey) brownies, rather...a supermoist springy chocolate cake. Most definitely CAKE. And when you have a hankerin' for brownies, CAKE just won't do. And finally...we don't eat our own kind...that is...the kids here won't eat nuts. I thought this would work to my advantage, but doggonit, I was cravin' brownies!
Tonight I tried to serve it up as cake with ice cream for dinner...nobody would have it, cause they recognized it immediately as last night's failed brownies.
My point...do yourself a favor, and call it CHOCOLATE (ZUCCHINI) NUT CAKE from the get-go, and you will not be disappointed!
The recipe:

Chocolate Zucchini Nut Cake
4 eggs
1 1/2 cup oil
2 cups sugar
2 cups flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
4 Tbsp cocoa
1 tsp vanilla
3 cups shredded zucchini
1 cup nuts
Preheat oven to 350. In large mixing bowl, beat together eggs, oil and sugar. In a seperate medium mixing bowl, sift together flour, baking soda, cinnamon, salt and cocoa. Add to egg mixture. Then add vanilla, zucchini and nuts. Mix all together and spread onto greased 10x15 jelly roll pan. Bake at 350 for 30 minutes. Can be frosted, but also good plain. (Or with a scoop of vanilla ice cream and a drizzle of chocolate syrup)

4 comments:

Anonymous said...

I made a zucchini cake using a boxed chocolate cake and then added 1.5 cups of zucchini, topped it with chocolate chips and baked it accordingly. Super easy and yummy!

j,j,andhsmom said...

Thank you so much for posting this recipe...and the "warning" regarding the results! I can't wait to try!

Anonymous said...

Sinful zuchinni Brownies

Ingredients

1/2 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
Icing
6 tablespoons cocoa powder
1/4 cup margarine
2 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini. Spread evenly into the prepared pan.
Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

Made 3 pans and froze two of them for a later date. Awesome.

jamie said...

Anon---alleluia, amen! I can't wait to try this recipe...assuming they will be ooey-gooey...cause "sinful" is in the name. Thank you!