I got this recipe years ago (probably about 1981 or 82) in the "Farm Times" newspaper in "Nancy's Country Kitchen" column. I make them every summer. It was years before Kasey knew there was zucchini in these brownies. Probably my all time favorite zucchini recipe.
Nancy says, "Unknown to many, zucchini is actually a fruit and a versatile food. Zucchini used alone doesn't have much taste but when used in breads, stir fry, casseroles, cookies, brownies or as a relish, it adds moisture and takes on different tastes.....Zucchini is high in nutritional value and low in fat."
Zucchini Brownies
2 c. peeled, sgrated zucchini
2 c. flour
1 1/4 c. sugar
1/3 c. cocoa
1 t. salt
1 1/2 t. soda
1/2 c. oil
2 eggs
2 t. vanilla
Stir together and spread in greased 9x13 pan. Bake 25 to 30 minutes at 350.
I have found if I really want to make these yummy I frost them with chocolate frosting or sprinkle with powdered sugar. They really are more like a cake than a brownie.....
This recipe was in the same column and I make them often too. I started making them as muffins and prefer to make them as muffins.
Zucchini Bread/Muffins
3 c. peeled, grated zucchini
3 c. sugar
1 1/2 c. oil
4 eggs
1 T. vanilla
4 1/2 c. flour
1 1/2 t. baking powder
1/2 t. salt
1 T. cinnamon
3/4 c. chopped nuts, (optional)
Stir ingredients together and divide batter into 3 sprayed (7x3 1/2 inch) loaf pans. Bake at 325 for one hour.
OR spray 32 muffin tins and fill with batter. Bake at 325 for 30 minutes.
A vanilla glaze is really tasty on these too....but not necessary.
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