Ooh, guess what today is? Besides my littlest one turning 18 months old?
It is National Zucchini Day!
Well, I’d probably celebrate more, but this week I had to tear out all of my squash and cucumber plants. The white fungus got to them all Ah well. At least I got to enjoy some tasty zucchini and yellow summer squash before they were infected. Apparently this year I don’t get to participate in the other part of today’s holiday “sneak some zucchini onto your neighbor’s porch and run day“. Hehheh! Oh well – there is always next year, and I now know to not buy any veggie starts (lesson learned – I bought a yellow patty pan set of plants that got it first a few weeks back, then it travels via insects landing on other plants). If anything, this year has been a great lesson in how things grow organically
So…the other day, for National Night Out in our neighborhood, I made up these brownies. Partially I wanted to see if anyone noticed. Apparently not, because the platter was empty within minutes. And I didn’t hear any kids going “OMG, this is so gross”. Mission accomplished The boys loved them and hey, even the Teenager didn’t question what was in it. With all the chocolate the zucchini melts into it. If you are worried your kids might question it, use the fine grating side of your box grater.
Zucchini Oat Brownies
- ½ cup Sunbutter
- ¼ cup pure maple syrup
- ½ cup applesauce
- 1 tsp pure vanilla extract
- ½ cup cocoa powder
- ¾ cup Gluten Free Rolled Oats
- 1 tsp baking soda
- ¼ tsp fine sea salt
- 1½ cups shredded zucchini (see below)
- ½ cup dark chocolate chips (GF/Vegan/Nut Free)
Preheat oven to 350°, lightly oil or spray a 9×13″ baking dish.
Shred zucchini on a couple of paper towels (layered). When done grating, roll up and let sit for a few minutes to help remove excess moisture.
Whirl oats in a mini food chopped until mostly ground.
Add Sunbutter, applesauce, maple syrup and vanilla to a stand mixer bowl, beat on medium till smooth. Add in zucchini, cocoa powder, ground oats, baking soda and salt, beat until combined. Add in ¼ cup of chocolate chips.
Spread in prepared dish, sprinkle remaining chips over the top. Bake for 30 minutes, or until a toothpick comes out mostly clean from the center.
Let cool, then cut into 20 pieces. Store tightly wrapped, in the refrigerator.