Oh I've been away! There was a sorority alumni party, and a Glee premiere party, and a Grey's Anatomy premiere taco night, and a dinner to meet bf's best friends, and a 5 hour flight to Utah, and a pre-wedding BBQ with s'mores, and a 3 mile hill run and a 4 mile hike, and an outdoor wedding at Sundance, and an hour-long massage, and some pulled pork nachos, and a redeye flight home, and a long day at work, and a 5 mile run in Central Park, and drinks with a friend to catch up, and oh! Now it's today.
I'm tired. It's all been great, but I. am. tired.
But I know I've been away and I'm back! It's almost a new month after all, can you believe it? October, where did you come from?!
To celebrate the end of September I'm rounding out the month with my last zucchini recipe of the year. It sounds nuts but these brownies are fantastic! Even bf liked them, and he can be kind of a traditional eater.
Pull that last zucc out of your fridge crisper and try this chocolatey treat!
1/2 cup vegetable oil
1 1/2 cups white sugar
2 tsp. vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp. baking soda
1 tsp. salt
2 cups shredded zucchini (about 1 medium-large zucchini)
1/2 cup chopped walnuts
Preheat oven to 350 F. Grease and flour a 9x13 inch baking pan.
In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
Bake for 25-30 minutes in the preheated oven, until brownies spring back when gently touched. Cool brownies, cut into squares and serve slightly warm.