If you need to use some of the zucchini you shredded and froze last summer, take a look at this recipe. My friend Barb created the dessert more than 25 years ago – for a neighbor who was allergic to eggs. It’s been Hiram’s fave ever since. Serve the brownies warm with vanilla ice cream and see if they become one of your family’s faves, too.
Barb’s Eggless Zucchini Brownies
1 cup butter 3/4 cup milk
2 cups sugar 1 teaspoon vanilla
2 1/2 cups flour 2 cups peeled, grated zucchini
2 1/2 teaspoons baking powder 1 cup chopped nuts, optional
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup cocoa
Preheat oven to 350 degrees. Cream butter and sugar. Add dry ingredients. Stir in zucchini, milk and vanilla. Pour into a greased 10 x 15 or 12 x 17 inch pan. Bake for 20 – 25 minutes. Frost immediately with buttermilk frosting.
Buttermilk Frosting:
In a saucepan, mix ¼ cup butter, 3 tablespoons cocoa and ¼ cup buttermilk. Cook and stir until boiling. Remove from heat. Beat in 2 cups powdered sugar and ½ teaspoon vanilla. Pour frosting over warm brownies or cake and spread evenly with a knife. Sprinkle with nuts if desired.
These brownies keep best stored in the refrigerator. If you pour the batter into a greased 9 x 13 inch cake pan and bake it for 30 – 35 minutes, it makes a great chocolate cake.
