Zucchini Brownies

 

Yes, I know it is fall. There are apples and cider to enjoy. You’ve already got your license to pumpkin spice. You’re testing the limits of the amount of Halloween decorations the rest of your household will tolerate. I get it. But you know what’s really scary? The amount of summer squash I still have!

Since the yellow crooked neck squash I planted has been even more prolific than the always-reliable zucchini, I’ve been using it in place of the green stuff in my favorite savory dishes like Grilled Zucchini and Feta Dip, Zucchini and Cheddar Risotto, and Pasta with Zucchini, Corn and Fresh Mint. I still have to use up the zucchini, though, so I tend to use that in sweeter applications.

Enter Zucchini Brownies. You know you’ve hit squash bottom if you’re stuffing vegetables into your brownies. I’m so there.

These are actually pretty fabulous, however, deeply chocolate, and extra moist without being mushy. And, I challenge you to find the zucchini in the final product. Go ahead, look. I’ll wait.

 All the zucchini really does in this recipe is add moisture and fiber. Although you most likely won’t notice the added fiber, they will stay moist longer than you might expect for a pan of brownie sitting on the counter. Otherwise, these really just behave like brownies – chocolaty squares that ride the line between cookie and cake, maybe leaning more toward cake.

I stirred walnuts into my brownies, but, like any other brownie, you wouldn’t have to. You also wouldn’t have to add the instant espresso, but I like what it does for chocolate. You could add chocolate chips or some kind of chopped candy if you like. Really anything that you like in or on a brownie would go well in this mix.

Because first and foremost, these are just good basic brownies. They also happen to be, however, a way to trick someone into eating vegetables. Maybe just a few vegetables, but – ha, ha, you ate vegetables!

 

Zucchini Brownies

Adapted from afamilyfeast.com

 

1 ¼ cups all-purpose flour

¼ cup cocoa powder

1 teaspoon baking soda

½ teaspoon fine salt

2 teaspoons instant espresso powder

4 ounces unsweetened chocolate

¾ cup unsalted butter (1 ½ sticks)

2 cups granulated sugar

3 eggs

1 teaspoon vanilla extract

1 ½ cups shredded zucchini

¾ cup chopped walnuts

 

1. Preheat oven to 350 F. Prepare a 13 x 9 – inch baking dish by spraying it with cooking spray or greasing it as desired. Set aside.

2. In a medium-size bowl, combine the flour, cocoa, baking soda, salt, and espresso powder. Whisk together to combine well. Set aside.

3. In a medium-size saucepan, melt the chocolate and butter together over low heat. Stir frequently, making sure the chocolate doesn’t burn. When the mixture is smooth and creamy, remove from the heat.

4. Whisk in the sugar until well combined. Beat in the eggs until the mixture is very smooth and beginning to thicken. Whisk in the vanilla extract.

5. Add the flour mixture to the chocolate mixture and stir together just until the dry ingredients are moistened. Stir in the zucchini and walnuts, making sure they are well-distributed through the batter.

6. Transfer the batter to the prepared baking pan and smooth it out evenly. Bake at 350 F for 40-45 minutes or until a wooden pick inserted in the middle of the pan comes out with just a few moist crumbs attached and no wet batter. Cool in the pan on a wire rack.

Makes 12-16 brownies.

 

Other recipes like this one: Cocoa Chocolate Chip Brownies, Chocolate Zucchini Quick Bread, Chocolate Zucchini Cake with Chocolate Crumb Topping

One year ago: Glazed Rum Cake

Simplest, Easiest Chocolate Cake

 

If you do a reasonable amount of cooking or baking, it’s almost guaranteed that you will have the ingredients to make this ridiculously satisfying cake on hand at any given time. The needed equipment is even basic, with a cake pan being the most exotic requirement. It’s also super quick to make with nothing difficult to do. It even has a fun little trick to it.

This recipe is an adaptation of a “6-minute” chocolate cake in Moosewood Restaurant Book of Desserts. While the way I do it here, does take a bit longer than six minutes, I think it’s the fastest cake I’ve even made. This can totally be your well-kept secret, though, because the cake is fluffy and chocolaty and really much greater than the sum of its parts. Even if you consider effort one of the parts.

I added a layer of rich but equally simple peanut butter frosting to the top of this one-layer cake, which makes it just a tad more celebratory. You could use your favorite chocolate cake topping such as whipped cream, a classic buttery white frosting, cream cheese frosting, or ganache. It is pretty terrific with nothing on it at all, though, or just a dusting of powdered sugar for a finishing touch.

Without the frosting, this is a vegan cake. Instead of the richness of butter or egg yolks, it just gets some oil and a deep dark flavor from a cup of coffee. Instead of volume from egg whites, the batter gets a quick poof from a couple tablespoons of vinegar reacting to baking soda. It’s kind of neat to watch, actually, so if you’re a science-y type like me, it makes for kind of a grand finale. (That’s the fun little trick I mentioned above!)

 

Anyway, this cake is way more deeply, darkly, satisfyingly delicious than it has any right to be. It’s a great recipe to have in your back pocket, and can make you a last-minute dessert hero. Or you can just make it weekly to have on hand. Either way, it will be worth keeping these basic ingredients around (including the frosting ingredients or not) and a few minutes free. It's quick. It's easy. It's good.

Easy Chocolate Cake with Peanut Butter Frosting

Adapted from Moosewood Restaurant Book of Desserts

1 ½ cups all-purpose flour

1/3 cup cocoa powder

1 teaspoon baking soda

½ teaspoon fine salt

1 cup granulated sugar

½ cup canola or other neutral-tasting oil

1 cup cold coffee

2 teaspoons vanilla extract

2 tablespoons cider vinegar

For the frosting

½ cup creamy peanut butter

¼ cup (½ stick) unsalted butter, softened

1/3 cup powdered sugar

½ teaspoon vanilla extract

1. Preheat oven to 375 F. Prepare a 9-inch cake pan by greasing it or spraying it with cooking spray, and dusting with flour. Cut a parchment circle to fit the bottom of the pan and place it in the pan. Spray or grease the parchment. Set the pan aside.

2. In a medium-size bowl, combine the flour, cocoa, baking soda, salt, and sugar. Whisk together to combine well.

3. In another medium-size bowl, or a large measuring cup, mix together the oil, coffee, and vanilla. Pour into the flour mixture and whisk until smooth.

4. Pour in the vinegar and stir very quickly just until the vinegar is evenly distributed.

5. Immediately pour the batter into the prepared pan. Spread out to make even if needed. Bake at 375 F for 25-30 minutes or until wooden pick inserted in the center comes out clean.

6. Cool the cake in the pan on a wire rack about 10 minutes. Carefully turn the cake out of the pan, remove the parchment circle, and cool completely on the wire rack.

7. To make the frosting, combine the peanut butter and butter in a medium-size bowl. Beat together with a hand-held mixer at medium speed until smooth. Beat in the powdered sugar and vanilla and continue beating until light in color and fluffy, about 2-3 minutes.

8. Carefully transfer the cake to a serving plate. Spread the frosting just on the top of the cooled cake.

Makes about 8 servings.

Other recipes like this one: Chocolate Cupcakes with Peanut Butter Frosting, Chocolate Cake with Porter and Ganache Topping, Flourless Bittersweet Chocolate Torte, Mulled Wine Chocolate Cake

One year ago: Savory Parmesan Zucchini Bread