If you’re thinking about starting a garden but fear your thumb is more black than green, test it out by planting summer squash.
Trust me, it will grow. Maybe a little bite more than you even want…
True story: Around August of every year, I see people leave boxes of fresh zucchini near the bike trail in Lincoln with signs that advertise “Free for the taking!”
Because Dan and I planted late, our summer squash isn’t quite ready for harvesting. But, evidently the squash at the farm where we get our CSA box is.
I’ve generally like roasting or sauteing the summer squash to throw in with a light pasta or to use on a cold veggie sandwich. With so much squash to work with this time of year, though, I also like playing around. That’s why, whenever I have the grater out, I shred up a few of my fresh zucchini or yellow squash to keep for a later experiment.
Then it’s ready to go — whether for breakfast, lunch, dinner or dessert!
Summer Squash Brownies
adapted from Eclectic Recipes
Prep Time: 20 minutes
Cook Time: 60 minutes
Keywords: bake dessert zucchini brownie summer
Ingredients (16 brownies)
- 2 C zucchini and/or yellow squash, grated and squeezed
- 3 eggs (look for cage-free or free-range varieties)
- 1/2 C brown sugar
- 1/2 sugar
- 2 t vanilla extract
- 1/2 C fat-free vanilla yogurt
- 1 C whole-wheat pastry flour (white whole-wheat flour)
- 1/2 C all-purpose flour
- 3/4 C unsweetened cocoa
- 1/2 t salt
- 1/2 C dark chocolate chips
Instructions
In a large bowl, mix together the zucchini/squash, eggs, brown sugar, white sugar, vanilla and yogurt.
In a medium-sized bowl, whisk together the flours, cocoa and salt. Stir the flour mixture into the sugar mixture until just combined.
Fold in the dark chocolate chips.
Lightly grease an 8-by-8-inch baking pan. Pour in the batter and spread it evenly to all four corners. Lift the pan three or four inches above the counter and drop it. Repeat. (This helps get rid of air bubbles.)
Bake in a 325 degree oven for 45-60 minutes, until a toothpick inserted in the middle comes out clean. (The brownies will look and feel done around the 30-minute mark, but allow them to keep baking!)
Remove and place the pan on a cooling rack. Allow the brownies to cool thoroughly before cutting into 16 squares.
Refrigerate any leftovers.
These aren’t your ordinary super-sweet brownies. But, they are a nice compromise when you want a rich treat without a side of guilt.
And, I’m telling you, dropping the pan a couple of times before baking does wonders for the texture. It’s like fudge!
In other news, I might as well declare this Summer Squash Week, because I have another awesome recipe coming your way in a couple of days!
