Zucchini Brownies

These are some of my favorite brownies, they're fudge and velvety and taste sooooo amazing when chilled.  Adapted from Mel's Kitchen Cafe.

INGREDIENTS

•  3/4 cup (6 ounces, 12 tablespoons) butter
•  6 ounces (1 cup) chopped semisweet chocolate or good-quality chocolate chips that melt well 
•  1/4 cup (1 ounce) natural unsweetened cocoa powder
•  1/2 cup (3.75 ounces) packed light brown sugar
•  1 cup (7.5 ounces) granulated sugar
•  1 teaspoon vanilla extract
•  1 large egg yolk or 1 whole egg
•  1 teaspoon baking soda
•  3/4 teaspoon salt
•  2 cups lightly packed finely shredded zucchini that has been wrung dry (see note)
•  1 1/4 cups (6.25 ounces) all-purpose flour
•  1 1/2 cups (8 ounces) chocolate chips (we like to use regular and mini)--1 cup for batter, 1/2 cup for the top

INSTRUCTIONS
Preheat the oven to 350 degrees F. Lightly coat a 9x13-inch aluminum pan (see note) with nonstick cooking spray or line with foil and coat with cooking spray (for easier cleanup and to lift out the brownies in one slab after baking, if desired).

In a microwave-safe bowl (you can also do this in a pan on the stovetop), add the butter, chocolate chips, and cocoa. Cook for one minute increments, stirring in between, until the mixture is melted and smooth (don't overheat).

Add the brown sugar and white sugar; mix well. Add the vanilla and egg yolk and mix again until well-combined.Stir in the baking soda and salt until well-combined.

Add the zucchini and stir until evenly mixed. Add the flour and ONE CUP of the chocolate chips (or chunks) and stir until just combined (don't overmix).

Spread the batter evenly in the prepared pan. Sprinkle the remaining cup of chocolate chips over the top.

Bake for 25-30 minutes until the edges are set and the middle is soft (a toothpick inserted in the center will come out clean or with a few moist crumbs - but if there is wet batter on the toothpick, bake for a few more minutes). Don't overbake or the brownies can be dry. Let the brownies cool in the pan before cutting. These taste amazing chilled.  And freeze well!

NOTES
Cut the zucchini with the shredding disk on the food processor.  Then to dry the zucchini, place zucchini in a tea towel.  Wrap up and twist the ends like a peppermint or tootsie roll candy.  Then squeeze tightly with a twisting motion over the sink and let the excess liquid drip out.   You do want it as dry as possible (a key to not ending up with zucchini CAKE instead of zucchini BROWNIES).  1 small zucchini yields about 1 cup.  A medium zucchini can yield 2-3 cups.

Chocolate Zucchini Cake with Brown Sugar Streusel

This is one of our favorite zucchini dessert/snack recipes.  Adapted from Mel's kitchen cafe (lowered sugar a bit, added whole wheat flour, added weight measurement for zucchini, etc).

INGREDIENTS

CAKE

•  1/2 cup applesauce (can substitute melted butter)
•  1/3 cup oil (melted coconut, canola, vegetable)
•  1 1/2 cup granulated sugar
•  2 large eggs
•  1 teaspoon vanilla extract
•  1/2 cup buttermilk (1/4 cup sour cream or yogurt mixed with milk plus 1 t vinegar)
•  2 cups all-purpose flour (1 cup white whole wheat, 1 cup all-purpose)
•  1/2 cup cocoa powder (dutch processed or regular)
•  1/2 teaspoon baking powder
•  1 teaspoon baking soda
•  1/2 teaspoon ground cinnamon
•  1/2 teaspoon salt
•  2 cups shredded zucchini loosely packed (about 9-10 ounces)

TOPPING:

•  1/2 cup sliced almonds or chopped almonds
•  1 cup chocolate chips
•  1/4 cup packed light brown sugar

INSTRUCTIONS

Preheat the oven to 325 degrees F. Lightly grease a 9X13-inch pan with cooking spray and set aside.  Shred zucchini, and squeeze out excess moisture in a hand towel.  Set aside. In a large bowl with an electric mixer (handheld or stand mixer), cream together the applesauce, oil and sugar. Add the eggs and vanilla and mix well. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, cinnamon and salt. Add 1/3 of the dry ingredients to the batter and mix. Add 1/2 of the buttermilk; mix. Add another 1/3 of the flour mixture and mix until combined. Add the remaining buttermilk and mix followed by the last of the dry ingredients and stir to combine. Stir in the shredded zucchini.

Spread the batter in the prepared pan. Sprinkle with the almonds and chocolate chips. Sprinkle the brown sugar on top of everything.

Bake for 35-40 minutes until a toothpick inserted in the center comes out with moist crumbs (don't overbake!).

Let cool completely before serving. This cake tastes best at room temperature (and is great the next day, too!).