Kathy said:
“Here is a recipe from a cookbook I highly recommend.
Simply in Season: Recipes that celebrate fresh, local foods in the spirit of More-with-Less
by Mary Beth Lind and Cathleen Hockman-Werk.
I made these yesterday and they were awesome. I used one large zucchini that came in last week’s box, about 3 cups. I would go with more rather than less zucchini, it makes the brownies really moist”.
1 c. flour
3.4 whole wheat flour
1/3 cup baking cocoa
1/2 tsp baking soda
1/2 tsp salt
Combine in large bowl
2-3 cups zucchini (shredded) stir in. I grated one large zucchini and it was almost 3 cups.
1 egg
3/4 sugar
3/4 brown sugar
1/2 cup plain yogurt
1/2 cup oil
1 tsp vanilla
Combine in separate bowl and beat with fork. Stir into zucchini mixture. Spread into
greased 9 x 13 pan.
1/2-1 cups semisweet or mint chocolate chips – I used 1 cup semisweet
1/2 cups chopped nuts (optional)
Sprinkle on top of batter. Bake in preheated oven at 350 degrees until toothpick comes
out clean, 35-40 minutes.
Recipe courtesy of CSA member Kathy
