I had two zucchinis laying idle in my crisper, mainly due to the fact that I rarely cook with zucchini because my kids don't eat it ... but now they do! (albeit unbeknownst to them).
I had heard of chocolate zucchini cake, but I thought I would venture on another brownie mission (see #1 and #2) and found Grandma's Chocolate Zucchini Brownies on All Recipes.com. I am so glad I did! The brownie is soft and moist and a little bit fudgy and goes perfectly with the crunchy crumbly nutty chocolatey topping. And of course one slice probably counts for at least one serve of vegies!
Here's my Thermotalk version:
750g zucchini (approximately 2 large zucchinis)
200g + 2 tbsp raw sugar
1 tsp vanilla extract
300g plain flour
30g cocoa powder
1 tsp bicarbonate soda
1/2 tsp salt
100g chocolate chips
1. Preheat oven to 170C. Line a 19cm x 28cm cake tin or a large square tin with baking paper.
2. Place pecans in TM bowl. Chop for 2 seconds on speed 5. Set aside.
3. Place zucchini in TM bowl. Chop for 10 seconds on speed 4-5. Put into rice basket and put rice basket on top of a bigger bowl to drain.
4. Place 200g sugar and butter into TM bowl. Cream for 1 minute on speed 3.
5. Add vanilla extract then add eggs one at a time with TM going at speed 3-4 until all combined (approximately 30 seconds).
6. Use spoon to push excess juice out of zucchini (freeze the juice for the next time you make a soup and use in place of water). Place zucchini in TM bowl.
7. Add flour, cocoa powder, bicarbonate soda, salt. Mix for 30 seconds on speed 5 until combined. Use the spatula to assist if necessary.
8. Pour into prepared cake tin.
9. Mix 2tbsp sugar and the chocolate chips into the bowl with the chopped pecans.
10. Sprinkle on top of the cake.
11. Bake for 25 to 30 minutes or until a skewer inserted in the middle comes out clean.
12. Cool on cake rack, cut into squares and enjoy!