Brow(zucchini)nies!

Brow(zucchini)nies

I planted zucchini in my garden last year and had an amazingly abundant crop.  And then I found out that NOBODY in my family likes zucchini.  I baked it, fried it, mixed it into casseroles….nothing worked.  It was as if my family had built-in zucchini sensors that sounded an alarm when the zucchini-beast threatened.

Seriously.

So I shredded my crop, stuffed it into ziploc bags, threw it out into the deep-freezer in the garage and, well…forgot about it.  Until my 5 year old made a very specific request yesterday.

“Mom, can you make brownies?  with icing?  and sprinkles?” (He has learned to be very specific, hasn’t he?  We’ll call that a life skill for now.)

With all that sugar being requested by that sweet little-face, I suddenly remembered that I had seen recipes for yummy zucchini brownies.  I figured it wouldn’t hurt to add a little veggie-love into his life (well-hidden, of course), and decided to find a recipe to try.  Here is the link where I ended up:  http://movitabeaucoup.com/2011/09/30/zucchini-brownies/

The coup was victorious!  The brownies are delicious!  And no zucchini alarms were sounded!  A successful mission for this sly mama.

Brow(zucchini)nies

Brow(zucchini)nies

I added cream cheese frosting that I made from this link: http://www.foodnetwork.com/recipes/cream-cheese-frosting-recipe/index.html

Yum.

I may or may not have eaten a piece for breakfast.  Nah, the monkey did it.

Brow(zucchini)nies!

Ingredients

  • 1/2 cup canola oil
  • 1 1/2 cups white sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups shredded zucchini
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat oven to 350°F. Grease a 9×13 inch baking pan.
  2. In a large bowl, mix together the oil, sugar and vanilla until well blended.
  3. Combine the flour, cocoa, baking soda and salt. Stir the flour mixture into the oil mixture. Fold in the zucchini and walnuts/pecans (if using). When first combining the ingredients, they may seem dry, but as you fold in the zucchini, a doughy mixture will form. Trust me.
  4. Gently press the dough/batter evenly into the prepared pan. Bake for 25 to 30 minutes, until brownies spring back when gently touched or a cake tester comes out clean(ish).
http://justalittlebs.com/2013/07/31/browzucchininies/

Cream Cheese Frosting

Ingredients

  • 4 ounces unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract
http://justalittlebs.com/2013/07/31/browzucchininies/

 

 

One Response to “Brow(zucchini)nies!”

  1. Bonnie Jean says on :

    What a great story! I’m struggling with my daughter who decided recently that she doesn’t like corn unless its popped. We aren’t sure where this started or why but now we are trying to find ways to get her to eat it and I did something similar. I made corn fritters one night and she devoured then with no qualms so I was thrilled! As for more zucchini options, have you tried Zucchini Parm or Zucchini lasagna? Both are the same concept as the pasta or chicken version only substitute the zucs and you’re good! 🙂

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