** An egg missing is NOT a mistake.**
I've used this recipe for quite a few years after published here and am here once more to write it down again. The batter is dry to start, because the zucchini is the moisture. The batter will be quite dry when you put it into the pan, but if you followed the directions....it will bake perfect. It will be a chewy brownie if you do it this way.
To make it easier, I grate or puree my zucchini FIRST to let it sit for a while to "sweat". This step allows the moisture to be released from the zucchini. Then I add the zucchini(moisture & all)to the dry ingredients mix. It won't be dry at all...it will resemble a cake batter, and the result a bit more cake like brownie, but still divine.
This recipe is very easy & great way to use up extra summer squash ( yellow, crockneck, italian, mexican..etc...) from the garden. I freeze grated summer squash in 2 cup portions so I have it in the winter when I want these. I just pull out a container to thaw & ready to go....further extending my garden harvest. delicious :) I usually reduce the sugar to around 1 - 1 1/4 cup as my preference... :)enjoy!
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Aug. 22, 2008