These brownies are hiding something...

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terrace-hill photo

...and that something is zucchini (and carrots too!) 

We've officially reached the point in the summer when gardeners in the northern hemisphere start stacking the zucchini like firewood by the back porch.  I do love these tender little veggies sauteed with parmesan and butter--but every year one or two of these critters gets out of hand and grows exponentially overnight.  I've heard the advent of this crop referred to as the onset of the "zucchini wars." While it is NOT neighborly to drop mounds of zucchini on your neighbors front porch (you know who you are,) a tasty treat might just earn you tome "brownie" points indeed. 

Here's a recipe for Secret Brownies that I came up with when my kids were small and we planted more than one zucchini plant (rookie mistake.) 

Secret Brownies

1 1/4 cups flour

1 teaspoon baking powder

1 teaspoon salt

2/3 cup Dutch processed cocoa powder

2 cups sugar

1 cup butter, melted

3 eggs

1 t. vanilla

1 1/4 cups shredded zucchini

1 1/4 cup shredded carrots

Start by preheating the oven to 350-degrees and lightly greasing a 9x13 inch baking pan. Shred the zucchini and carrots; set aside.

I use the medium blade for my Kitchen Aid grater attachment.

•  Mix the dry ingredients together in a medium to large mixing bowl.

•  With a wooden spoon add the melted butter, eggs and the vanilla to the dry ingredients and stir until liquid is incorporated.  The batter will be slightly lumpy, not to worry.

•  Gently fold in the zucchini and carrots  just until blended. 

•  Spread the batter into the 9x13 inch dish and bake for 25 - 30 minutes; or until done. 

terrace-hill photo

To frost or not to frost?  That is the question...as or me, frosting always wins.   

~enjoy