Wednesday, August 22, 2007

Zucchini Brownies

Ok, so I am not in anyway trying to steal Michelle's thunder for finding this recipe/blog... - but as I was making dinner last night, I thought, "hey! this recipe seems really easy, why don't I give it a try?!" I had this huge zuke in the fridge from a farmer's market I had stopped at a week before. I also decided not to tell Rocco about the "secret ingredient," because I didn't want him to judge it before he tasted it. I have to say that I was a bit reluctant at first to taste it.

So before I give my review, a few notes about when I was making it. First, I had a 1.5' long zuke that I only needed maybe 6 inches of (it was 3 inches in diameter) to make the 2 cups of shredded zuke called for in the recipe. I also peeled it (although the recipe didn't say one way or the other). I used the metal 4-sided grater with the "medium-size" holes to grate it - was very easy and I tried to avoid the seeds, which wasn't a problem at there was so much zucchini!

The other thing of note, was that the batter was extremely dry once it was all mixed together and I was worried that the blogger forgot milk or some liquid to make it moist. I put it in the oven anyhow - figured it was too late to turn around at that point!

Review: Ok, first and foremost, let me say that it is probably one of the best brownies I have ever had! LOL I can't believe I am typing or saying that! It was really tasty. Not dry at all (despite how it looked going into the pan) - very moist and you don't taste zucchini at all. Rocco was totally surprised when I told him what the secret ingredient was. The frosting is perfect for this brownie. I don't think it necessarily looks like the nicest brownie, but that's probably why the frosting is put on top. So, if you can get over the fact that there is zucchini in it, you will be in for a truly tasty dessert treat! ENJOY!


Lisa Kendrick said...

I'm glad it turned out for you and that you liked it!!

Michelle said...

Jenn that is totally awesome that you made the brownie. I actually got if from Lisa Kendrick blog (she commented about our blog and I went to check out her blog...recipe hunter).

I really can't wait to try it now...I wonder how much healthier it is for you?

Jenn said...

I was wondering the same about the health factor. I mean you are cutting out the eggs and any kind of high fat milk (if called for) - but you still have the sugar and oil. I was wondering if you substituted apple sauce, if you would get a similar taste, texture or moistness.

Jenn said...

P.S. I did end up playing the "Guess the Secret Ingredient" with work and no one got it! (Not surprising!) The top 3 guesses (probably b/c of the name of the game) were:
1. Pot
2. Apple Sauce
3. Spinach


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