Zucchini Brownies with Chocolate Mousse
Old Jack Frost has just visited our house, twice! But we were on the ball this year, and had all the frostable vegetables picked. That means my cold room is full of zucchini! I have lots of recipes I like to use them for, but always looking for something new. And of course my old nemesis of school lunches has come back to haunt me, so I love finding things different and delicious to send along with the kiddos. Double bonus that there is a vegetable hidden in them!
These are moist and delicious. If you shred the zucchini as small as you can, you really won't detect them at all. And it is nice to have something with no eggs. The chocolate powders are stars here, both in the batter, and to make an amazingly delicious icing...which they don't need, but why not!!
1 1/4 c sugar
2 c zucchini, shredded small
1/2 c oil
2 tsp vanilla
1 1/2 tsp baking powder
2 tsp french perfume salt
2 c flour
1/3 c cocoa powder
1/4 c chocolate raspberry truffle powder
Put zucchini and sugar together in the mix bowl. Beat hard to break up the zucchini. Add rest of wet ingredients, and mix until combined. In separate bowl, sift together dry ingredients. Add to wet and mix well.
Bake at 350F in 8X8 pan or muffin cups until toothpick comes out clean, about 30 min. Or double the batch and fill a 9X13 pan nicely.
To frost, mix 2 c icing sugar, 1/3 c chocolate powder (I used buckeye, but then it can't go to school...but so delicious!), 1/2 c margarine, and a few tsp milk to get it a nice consistency. Or mix 1 tbsp chocolate powder with 1 cup whipped cream or cool whip and top with that (that is what I did in the picture! Yummy!)
