Cinnamon Zucchini "brownies"

Submitted by ILikaToCook

"This isn't really a brownie recipe because it isn't rich and chocolatey. It's light and fluffy, sort of the opposite, but the result is equally delicious :)"

 

• Ready In: 55mins
• Ingredients: 11
• Yields: 9 brownies
• Serves: 9

ingredients

• 1 cup zucchini, chopped not shredded
• 1 1⁄2 teaspoons cinnamon
• 1⁄3 cup soft margarine or 1/3 cup butter
• 1⁄4 teaspoon baking powder
• 1 cup brown sugar, firmly packed
• 1⁄2 teaspoon salt
• 1 egg
• 1⁄4 teaspoon nutmeg
• 1 1⁄2 teaspoons vanilla
• 1⁄2 cup nuts, chopped (optional)
• 1 cup flour

directions

1. Preheat oven to 350 degrees. grease & flour a 9 x 9 pan.
2. Mix dry ingredients. Cream the butter. Add the sugar & egg, then the dry ingredients alternately with zucchini, and finally the vanilla and nuts.
3. Turn into pan and bake about 40 minutes. Cut into squares when nearly cool.

Reviews

[Whattocook]

We liked this. The cinnamon flavor was good. It offers another way to use the extra zucchini from our garden. I doubled the recipe and used a 9 x 13 pan. The next time I plan to double it and use a jelly roll pan. This recipe seems like it would work for that.

 

[Karen Elizabeth]

I'm not the best baker, so I was careful to follow the directions exactly. I found this quite sweet, maybe a little less sugar might have been better, it was quite crumbly and didn't rise much although it did have a good moist texture. Somehow I had expected it to be more dense, (maybe the brownie title threw me off), but you describe it as light and fluffy, so in fact, I would say it probably turned out perfectly! Firm and a little crisp on the outside, soft, warm and delicious on the inside, this would be awesome with vanilla icecream :) A good recipe, thank you, ILikaToCook, this recipe was made for PAC Fall 2011