Zucchini Brownies

Today is one of those radiant and warm fall days I love so much. All the leaves are changing color so fast, you really have to take the time to really enjoy the beauty of Mother Nature. While getting the last of our vegetables out of our garden, I'd have to say it turned out pretty good for a first year in unfamiliar climate and soil. As I have a depression- era obsessive need to either can or cook every last edible thing rather than waste it, that meant a lot of researching new recipes to use up my harvest leavings. A friend of mine had made some chocolate zucchini bars last fall, so I decided to try some zucchini brownies. It turned out to be a great decision!

Zucchini Brownies

-1 cup softened butter
-1 1/2 cups sugar

-1/2 cup plain yogurt

2 1/2 cups flour

-2 eggs

-1/4 cup cocoa powder

-2 cups shredded zucchini

-1 t. vanilla

-1 t. baking soda

-1/2 t. salt

Frosting:

-1 cup semi-sweet chocolate chips

-1/3 cup heavy cream

-1/2 t. vanilla

Directions: Preheat oven to 350 degrees. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in yogurt and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture.  Stir in zucchini. Pour into 9x13 inch baking pan and bake 45- 1 hour until toothpick inserted in center comes out clean. Allow brownies to cool. For frosting melt chocolate chips and stir in vanilla and heavy cream until smooth. Frost cooled brownies and allow frosting to set.

The recipe turned out very moist and cake-like, which personally my favorite kind of brownie. I gave many of these brownies to unsuspecting people and not a one could believe there was zucchini in them. Enjoy!!