Zucchini Double Fudge Brownie Bites
By: Annette Davis
2 cups all-purpose flour
1 tsp salt
1 1/2 tsp baking soda
1/3 c baking cocoa (less if you like lighter chocolate)
1 c white sugar
2 eggs
2 cups grated zucchini
1/2 c vegetable oil
1 tsp vanilla
1 c chocolate chips
1/2 c chopped walnuts (optional)
Pre-heat oven to 375 degrees. Stir 1st five ingredients in a mixing bowl. Lightly wisk eggs in a seperate bowl. Stir oil, vanilla and zucchini in to eggs. Pour liquids in to dry mixture and stir well. (Depending on the dryness of the zucchini, you may need to add a tablespoon or two of water to get the dough to regular brownie dough consistency.) Stir in chocolate chips. Add walnuts if desired.
Brownies: Bake in a 13x9 pna. Sprinkle chocolate chips and nuts on top. Bake for about 25 minutes. Alternate: You can mix in the chips and nuts and then frost with a chocolate frosting when cool. You can also skip the chips and nuts and just frost.
Muffins: Bake in muffin tins. Regular-sized yield about 18 muffins and take about 20 minutes to bake. Mini muffins tins yield about 50 muffins and take 12-15 minutes to bake.
Dutch Oven Dessert: Pour mixture in an oild 12" Dutch oven. Sprinkle on the nuts, cover and bake with approximately 12 coals on top and 10 coals on bottom. Bake for about 20 minutes. Remove lid and sprinkle on chocolate chips. Replace lid and continue baking for the last 5 or 10 minutes. Serve warm with ice cream.