Recipes Zucchini Fudge Brownies 9/7/2023 | By Diane Rossen Worthington Zucchini is abundant, nutritious, and a worthy addition to many recipes, even a few surprising ones! Chef and cookbook author Diane Rossen Worthington shares this Zucchini Fudge Brownies recipe from fellow cookbook author Cynthia Graubart. 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 sauté, 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 Ingredients: Baking spray 2 cups all-purpose flour 1/2 cup high-quality cocoa powder 1 1/2 teaspoons baking soda 1 teaspoon espresso powder 1 teaspoon salt 1 1/2 cups sugar 1/2 cup vegetable oil 1 egg white 2 teaspoons vanilla extract 2 cups shredded zucchini (about 2 medium) 1 cup semisweet chocolate chips Powdered sugar (optional) Directions: Preheat the oven to 350 F (180 C). Spray or grease a 9- by-13-inch baking pan. Whisk together the flour, cocoa powder, baking soda, espresso powder, and salt in a medium bowl until thoroughly combined, about 30 seconds. Stir together the sugar, oil, egg white, and vanilla in a second medium bowl. Stir the flour mixture into the sugar mixture using a fork. The mixture will be dry. Add the zucchini and continue to stir with a fork. After everything is thoroughly combined, let the batter rest about 10 minutes to allow the zucchini to give off its moisture. Stir in the chocolate chips and pour the batter into the prepared baking pan. Smooth the top. Bake for about 30 minutes, until a knife inserted in the center comes out clean. Cool, cut and sprinkle with powdered sugar, if desired, just before serving. Photo courtesy “Zucchini Love” (Storey Publishing, LLC, May 2023) by Cynthia Graubart. Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple: Easy Recipes for Creative Cooks” and “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com. ©2023 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC. As an Amazon Associate, Seniors Guide earns from qualifying purchases of linked books and other products. You can find many healthy and delicious desserts on Seniors Guide like this one: Chocolate Hazelnut Cookie Recipe Read More Diane Rossen Worthington Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.