I must've flagged this into my recipe box awhile ago, because while perusing through it just recently I stumbled upon this recipe. What got me was the fact that it doesn't use any eggs, a bonus for me since I have a child with an egg allergy. Just made it earlier today and followed recipe exactly, with one exception. Was going to just use the regular AP flour, but ended up using Bob's Red Mill gluten-free/wheat-free all purpose flour (same kid also has wheat allergy) so he could at least enjoy the brownies, too. Like other reviewers had mentioned I found it was very dry when I first put the flour and then zucchini in, but I noticed that as I worked the "batter" the moisture from the zucchini made it come together. Batter ends up being very sticky, not as fluid as with normal brownies. Baked for 20 minutes hoping to follow that recommendation to make it more fudgy/chewy. It's still crumbly, BUT moist. Was a hit with all three of my kids. Husband and I don't think it bad at all. I docked it 1 star simply because I don't think it's the perfect, to-die-for brownie... but I'll be keeping this one for sure!
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I must've flagged this into my recipe box awhile ago, because while perusing through it just...