The other day I was speaking with my dear friend and colleague Cynthia Graubart, whose latest cookbook is titled “Zucchini Love.” We were talking about how there is an overabundance of summer squash in home gardens and farmers markets this time of year. And, of course, how adaptable zucchini is both in savory and sweet recipes.
There are so many possibilities: think zucchini saute, stuffed zucchini with meat or vegetables, or the ever-so-popular zucchini bread. Cynthia said I had to try zucchini brownies, and I was glad I did.
The zucchini adds a welcome texture to ensure the brownies aren’t dry. Cocoa powder and chocolate chips deliver that rich chocolatey flavor. I love the addition of espresso powder that adds oomph to the chocolate taste.
Cynthia notes that the higher the quality of the cocoa powder used in this recipe, the finer tasting these brownies will be. She also adds a cook’s note that patience is needed to wait for the liquid in the zucchini to moisten so it will make a cohesive batter. She recommends serving this with a big scoop of vanilla ice cream, and I second that. These Seriously Simple brownies will use up any extra zucchini you have on hand. You can refrigerate leftovers for up to three days or freeze for up to three months.
Cynthia’s Zucchini Fudge Brownies
Makes 24 (2-inch) brownies
