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)
