Zucchini Brownies

Do these dark, super-moist fudge brownies look like they're made with zucchini? No, they don't - and trust us, no one enjoying them will be the wiser. Rather than the usual method of shredding zucchini for your sweet treats, this time we purée it - so that all it adds is moisture, not any unwelcome "stringy" texture.

Brownies

8 ounces zucchini (about one 8" fresh zucchini, trimmed), cut into chunks*

3 tablespoons butter, melted

3 large eggs

1 teaspoon vanilla extract

¾ cup sugar

⅔ cup unsweetened cocoa powder, Dutch-process cocoa preferred

½ teaspoon espresso powder, optional; for enhanced chocolate flavor

½ teaspoon baking powder

heaping ¼ teaspoon salt

½ cup King Arthur Unbleached All-Purpose Flour

¾ cup semisweet or bittersweet chocolate chips

note: If you don't have a scale, 8 ounces is about 1 ½ cups shredded zucchini, lightly tamped down.

Frosting

¾ cup semisweet or bittersweet chocolate chips

¼ cup heavy cream or 3 tablespoons milk

Directions

1 ) Preheat your oven to 350°F. Lightly grease a 9" square pan.

2 ) To make the brownies: Combine the zucchini, melted butter, eggs, and vanilla in the work bowl of a food processor, and process until smooth.

3 ) Add the sugar, cocoa powder, espresso powder, baking powder, salt, and flour; process briefly, just until well combined.

4 ) Add the chips, and pulse several times, to break up the chips just a bit.

5 ) Pour the batter into the prepared pan.

6 ) Bake the brownies for 25 to 30 minutes, until a toothpick inserted into the center comes out clean, or with a few moist crumbs clinging to it; you shouldn't see any sign of wet batter. Remove the brownies from the oven, and allow them to cool completely before frosting.

7 ) To make the frosting: Combine the chocolate chips and milk or cream in a microwave-safe bowl or small saucepan. Heat until the milk is steaming, and the chips are soft. Remove from the heat, and stir until smooth.

8 ) Spread the frosting atop the brownies. Place them in the refrigerator for an hour or so, to set; then store them at room temperature, covered, for several days.

Yield: 16 brownies.

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