Too Much Zucchini? Try This Brownie Recipe!

Zucchini growers are always looking for new recipes, for obvious reasons (see photo). Most of you probably have a reliable recipe for zucchini bread, but did you know that you can make zucchini brownies? Ro Ann Redlin once more comes to the rescue of Eat Well, Eat Cheap readers, with a delicious suggestion for using up extra squash.

Ro Ann notes, "I feel guilty about this not being healthier! But if your readers need something to do with all those zucchinis pouring in from their gardens, here is a perfect baking recipe. (Another way to use up the squash and make your spaghetti healthier: grate two cups of unpeeled zucchini into your favorite spaghetti sauce recipe. It cooks down right away and adds no taste other than as a complement to the tomato.)"

Zucchini Brownies

1/2 c. margarine or butter
1/2 c. oil
1 3/4 c. sugar
3 eggs
1 t. vanilla
1/2 c. sour cream
1/4 c. cocoa
2 1/2 c. flour
1/2 t. baking powder
1/2 t. baking soda
1 t. salt
2 c. grated zucchini
1/2 c. chocolate chips

1. Cream margarine/butter, oil, and sugar. 

2. Add eggs, vanilla, sour cream, cocoa, flour, baking power, baking soda, and salt. Stir in zucchini.

3.  Pour into a 9-by-13-inch baking pan. Sprinkle with chocolate chips. 

4. Bake at 325 degrees for 40 to 45 minutes. Cool before cutting. 

If anybody else has good suggestions for using up zucchini—particularly those club-size vegetables that too often end up in the compost bin—please send them along!