Zucchini Brownies

People from Utah know zucchini. If you don't grow it yourself, your neighbor does and is willing to unload an abundance of it on you for the duration of the summer. I am always shocked to hear how many non-Utah friends have never heard of zucchini brownies. It shocks them to hear I make them. Zucchini is versatile. You can fry it, bake it, eat it raw, julienne it into a delicious summer pasta, add it to a fresh salad, saute' it and even sneak it into brownies! Not only does it give brownies at least some nutritional value, it makes them heavenly. The zucchini gives the brownie added moisture and volume and really makes them quite irresistible. I top mine off with a dark cocoa butter cream and they don't last two days before they are eaten up.

This is a recipe that started in my father's kitchen, got better with my mother's touch and has been perfected (wink) in my kitchen. Enjoy my fellow foodie friends!

ZUCCHINI BROWNIES

1 1/2C sugar
1/2C vegetable oil
2C all purpose flour
1/4C cocoa
2C peeled and shredded zucchini
2t vanilla
1t salt
1 1/2t baking soda

Preheat oven to 350 and grease an 8x11 baking pan.
In a stand mixer combine the sugar, oil and flour. While mixing, on low, add cocoa, zucchini, vanilla, salt and baking soda until completely combined. Pour into prepared pan and bake for 25-30 minutes or until edges are darker then center and center is set. Cool completely and frost with the following:
COCOA BUTTER CREAM

1C unsalted butter
4C powdered sugar
1/4C cocoa1t vanilla

Whip butter until very light and fluffy (about 5 minutes) and add powdered sugar, one cup at a time, until combined. Add cocoa and vanilla and whip an additional 3 minutes. Frost the brownies generously.