Being a mom of 4, I'm always looking for new ways to get my kids to actually eat something that's good for them... and these are perfect. No way they will ever see the green from the skins that were left of when the zucchini was shredded (leaving skin on adds vitamins.) Best of all, when you are facing a bumper crop of zucchini at the end of the summer/fall, this is an AWESOME way to use it that isn't the same old bread you always think of when you think zucchini.
Lots of people stated they thought the batter was too dry, and I have a good solution for you. If you freeze your zucchini at the end of the season to make bread during the winter like I do, just pull out a bag and let it thaw. When it freezes, the zucchini releases a LOT of moisture and when it thaws, you have a load of juice that wasn't there when you originally froze it. Add the whole bag, juice and all. I had premeasured 3 cup bags in my freezer since that's the amount I use for bread, so I just halved up my recipe... ie. multiply all the quantites by 1 1/2 since I had 3 cups zucchini instead of 2 and needed to take account for the added moisture the extra cup would bring. I also used a larger pan, around 15 1/2 x 10 since it was more batter, and set it for 25 minutes to make sure it wouldn't burn at a longer time. When I poured it into the pan, it looked just like regular brownie/cake batter.
This is a wonderful recipe and HAD to review it since I couldn't even wait until it cooled to cut it and hav
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Being a mom of 4, I'm always looking for new ways to get my kids to actually eat something...