Okay, so because I was a little distracted this afternoon while I was making these double chocolate zucchini brownies, I totally forgot to add the egg. And the funny thing is… as I was making the recipe, I was like, that’s weird, there’s no egg. Hmm. It just goes to show you that you always need to read the directions thoroughly before you start.
Or maybe not. Monkey Boy couldn’t even tell there wasn’t an egg in there. And you want to know what else? He didn’t know there was ZUCCHINI in those brownies either.
We are giving this recipe for double chocolate zucchini brownies as made, two thumbs up!
~Mavis
Double Chocolate Zucchini Brownies
Ingredients
1 cup flour
3/4 cup whole wheat flour {I used whole wheat pastry flour}
1/3 cup baking cocoa {I used Hershey’s}
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg { I totally forgot to add the egg!}
3/4 cup sugar
3/4 cup brown sugar
1/2 cup plain yogurt
1/2 cup oil
1 teaspoon vanilla
2 cups shredded zucchini
1/2 cup chocolate chips
1/2 cup shredded coconut {optional}
Instructions
- Preheat oven to 350º
- Combine the first 5 ingredients in a large bowl and set aside.
- In a separate bowl combine everything else and stir well.
- Fold the wet ingredients into the dry ingredients and mix well.
- Spread the batter evenly into greased 9 x 13-inch or be like me and use parchment paper.
- Bake at 350º for 30 -35 minutes or until a toothpick inserted into the center comes out clean.
I was first alerted to this cookbook by my dear friend Jane. Simply in Season is packed full of seasonal recipes that use fresh, local ingredients. The book is divided up into chapters by season, so you’ll always have recipes for what you have currently growing in your backyard garden.
I use my Simply in Season cookbook all the time and if you take a look at the reviews on Amazon, you’ll see the reviews on it are awesome as well.
Michelle says
Yum! If it wasn’t still very hot here at 9:30pm, I would be making these right now.
Michelle says
So I was sitting here and decided that I had to make them and NO cocoa. Two texts to neighbors with my chocolate emergency and nothing. I had to do without. : (
natalie says
Do you think this would work with yellow squash? I’ve got a bunch from my garden and I don’t know what to do with it!
Mavis says
I would think so. Try it and let me know how it works out!
natalie says
It worked great! Thanks for the recipe. My 4 year old ate squash and had no idea. Bwahahahaha…
Mavis says
Ha Ha Ha! I won’t tell!
Karen says
Made these WITH the egg. They are almost like a cake. 🙂 But oh so yummy!! Thanks for the recipe.
francie says
These brownies were yummy. I didnt have any yogurt so I substituted milk and sour cream. Delicious!
I made a pasta tonight that I thought you should try. I received it from Challenge butter. You must check out their recipes for zucchini. I added fresh basil to this one and yummers!
Zucchini Linguine 15 min Cook Time
4 Servings
Ingredients
½ cup (1 stick) Challenge Butter
5 cups unpeeled shredded zucchini (5 or 6 small-sized)
3 large cloves garlic, minced
¼ cup parsley, chopped
½ cup grated Parmesan cheese (plus additional for topping)
8 oz. dry linguine (or 10-12 oz. fresh linguine)
Salt & freshly ground pepper to taste
Directions
Melt butter in a 10½-inch sauté pan over medium heat; sauté garlic.
Stir in zucchini and cook until tender (about 5 minutes). Reduce heat.
While zucchini is cooking, prepare linguine according to package directions. Drain well.
To zucchini mixture, add parsley, Parmesan cheese and cooked pasta. Mix lightly, using 2 forks. Season to taste with salt and pepper.
Additional of Parmesan cheese maybe added as a topping.
Leah L says
Is there anything that I can substite the plain yogurt with?
Oh BTW, Mavis I LOVE YOU….& your recipes 🙂
Mavis says
Vanilla yogurt? I wonder if you could use sour cream? Hmmm.
Susan says
1/2 what of chocolate chips? Cup, bag? 😀 Sounds delicious and without the egg would be a good recipe to try when the chickens aren’t laying as well.
Mavis Butterfield says
Cup. 🙂
Kelly says
Heh, heh, bag sounds good to me….
😉