A quick peek under the sandpaper-like leaves of my boisterous a zucchini this morning revealed a plethora of sunny yellow blossoms each promising to produce a robust green fruit. While the tomatoes are slow to ripen this year, the zucchini looks to be thoughtfully picking up the slack and turning out bushels of fruit. I quickly promised myself to tend the plant vigilantly so as not to produce baseball bats, but respectable-size zucchini perfect for sautéing.
It’s inevitable that a fruit will go unpicked, languishing under leafy cover and growing to magnificent proportions. So Hannah and I chop, mix, bake, mix again, and spread. Finally we sit on the porch swing with the dogs at our feet and get delightfully chocolaty.
Chocolate zucchini brownies
3 cups grated zucchini
1 1/2 cup sugar
2/3 cup oil
3 cups flour
1/2 tsp. salt
2 tsp. soda
1/3 cup cocoa
3 tsp. vanilla
1/3 cup coconut
1/2 cup chopped pecans
Place grated zucchini in a colander for 10 minutes to drain excess liquid. Combine all ingredients in a large mixing bowl. Pour into a greased 11x15 pan. Bake at 350º for 30 to 35 minutes, until tests done with a toothpick. Dust with a sprinkle of powdered sugar. Or frost with quick and easy buttermilk frosting.
Buttermilk Frosting
In a small saucepan combine 1/4 cup butter, 3 T. unsweetened cocoa powder, 3 T. buttermilk. Bring to boiling, stirring constantly. Remove from heat. Beat in 1 tsp. vanilla and 2 1/4 cups powdered sugar. Quickly spread warm frosting on warm brownies.
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