Squash time.

It seems like this year summer just sort of took a time out, and before you know it…frost was upon us. Where did fall go? FALL IS NO WHERE TO BE FOUND! Fall’s not supposed to include frost, and cold, and a chance of flurries!

…oh wait, we live in Alberta.

However, the pseudo-autumn season does bring along it’s harvest of squash. I have an acorn squash, a spaghetti squash, and tonnnns of zucchini just waiting to be cooked! We have several zucchini from my garden, begging to be used…so I thought I’d bake with them too. SUCH a good idea! This is the first of hopefully a few recipes to be posted about zucchinis in baking. It sounds weird, yes? But think about carrot cake…that’s kind of weird-sounding too! But delicious! These chocolate zucchini brownies bake up moist, cakey, and satisfying. You can’t taste any zucchini, but it gives it some lightness, so you don’t feel so gross after eating brownies. I also calculated the calories – 160 per bar! And they make fairly big bars too! So put your zucchinis to good use and make some of these suckers.

Chocolate Zucchini Brownies (Recipe adapted from Food Finery – from two peas and their pod)
1 1/4 cups granulated sugar
1/2 cup canola oil
1 cup All-purpose flour
1 cup whole wheat flour
1/4 cup cocoa
2 cups shredded zucchini
2 teaspoons vanilla extract
1 teaspoon salt
1 1/2 teaspoons baking soda
1 cup chocolate chips
1. Preheat oven to 350 degrees F. Grease an 9 x 11 baking pan with cooking spray, set aside.
2. In a stand mixer, combine sugar, canola oil, and flour, combine until mixture resembles wet sand. While mixing, on low, add cocoa, zucchini, vanilla extract, salt and baking soda. Mix until well combined. Stir in the chocolate chips.
3. Pour brownie batter into prepared pan and bake for 25-30 minutes or until a toothpick comes out clean and the brownies are set.
4. Cool on a wire rack. Cut brownies into squares and serve. I cut them 4×6 and got 24 brownies

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