Zucchini Brownies
"Do these dark, super-moist fudge brownies look like they're made with zucchini? No, they don't — and trust us, no one enjoying them will be the wiser. Rather than the usual method of shredding zucchini for your sweet treats, this time we pur?e it — so that all it adds is moisture, not any unwelcome "stringy" texture. Bonus: For extra fiber and nutrition, make these brownies with whole wheat flour; its "wheaty" flavor will disappear amidst all of that chocolate!..."
INGREDIENTS
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brownies:
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8 ounces zucchini (about one 8" fresh zucchini, trimmed), cut into chunks*
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3 tablespoons butter, melted
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3 large eggs
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1 teaspoon pure vanilla extract
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3/4 cup granulated white sugar
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2/3 cup unsweetened Dutch-process cocoa powder
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1/2 teaspoon espresso powder
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1/2 teaspoon baking powder
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1/4 teaspoon salt (heaping)
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1/2 cup unbleached all-purpose flour
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3/4 cup semisweet or bittersweet chocolate chips
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*If you don't have a scale, 8 ounces is about 1 1/2 cups shredded zucchini, lightly tamped down.
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Frosting:
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3/4 cup semisweet or bittersweet chocolate chips
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1/4 cup heavy cream or 3 tablespoons milk
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