This original recipe (see below picture) is called a Chocolate Zucchini Brownie but once you bake it you will realize why I changed the name and frosted it for good measure.
As I mentioned in my last post this morning, I had a bit of a water spill on my scanned copies of my grandma’s zucchini recipes. This one I should know by heart as many times as I have baked it. This one is probably the most requested zucchini recipe I have. Even my previous boss used to request this for his birthday cake at work several years ago.
I hope you enjoy it as much as my family and friends do.
One of the things I like most about this recipe is that it is typed by a typewriter! Also that it doesn’t have directions just ingredients.
Grandma’s Ingredients:
1 cup Brown Sugar
1 cup granulated sugar
1/2 cup oleo
1/2 cup oil (grandma used vegetable; I use canola)
2 1/2 cups of ap flour
3 eggs
2 tsp baking soda
1 tsp ground cinnamon
1/2 Tsp ground allspice
1/2 tsp salt
1 tsp pure vanilla extract
4 TB cocoa
3 cups of finely shredded zucchini
1/2 cup buttermilk
3/4 cup chocolate chips
Grandma’s Directions:
Save chips til last, when batter is in the pan, put chips lightly on top. 9 by 13 pan, 350 deg, 45 minutes.
My Ingredients with a few modifications:
1 1/2 cup of whole wheat pastry flour
1 cup of ap flour
1/2 cup canola oil
1/4 cup applesauce unsweetened
2 TB flaxseed ground
1 cup granulated sugar
1/2 cup brown sugar
3 cups finely shredded zucchini
1 tsp pure vanilla extract
1/2 cup buttermilk
3/4 cup dark chocolate chips
4 TB Dutch Processes Cocoa
1/2 tsp kosher salt
2 tsp baking soda
3 eggs
1 tsp ground cinnamon
1/2 ground allspice
Directions:
Predirections:
Preheat oven to 350 degrees. Place parchment paper on the bottom of a 9 by 13 inch baking pan. Set aside.
1. Whisk eggs, milk, vanilla, oil, applesauce, and both sugars in large mixing bowl. Set aside.
2. In a seperate bowl sift together cocoa, both flours, baking soda, salt, cinnamon, and nutmeg. Make sure all ingredients are well incorporated.
3. Add the dry ingredients into the wet and mix until combined. Make sure not to over mix. Fold in the zucchini with spatula and lastly fold in the chocolate chips. Bake for 38 to 40 minutes (or until toothpick comes out clean). I used a dark pan which can effect the bake time.
Fudgy Frosting optional:
(yields 2 cups of frosting)
Ingredients:
1 stick of butter (unsalted) (1/2 cup), room temperature
2/3 cup Dutch processes cocoa
2 tsp pure vanilla extract
3 cups of powdered sugar
1/3 cup skim milk
Directions:
Beat the butter with paddle attachment on high and decrease speed to low and add cocoa and mix to incorporate. Gradually add powered sugar, vanilla, and milk. Beat until fudge smooth consistency appears.
Frost the cake and cut a piece already.
