One of our favorite desserts is a Chocolate Zucchini Cake baked in a bundt pan that is dense and satisfying and lasts for a week.  We eat it for dessert, breakfast, and snacks.  Like I said, it IS a favorite!

Today I was wondering if I could transform that recipe into brownies.

(If you stay with me for a while, you will see I have a tendency to alter my recipes to suit what I have on hand.  In my family we say I have “bastardized” another recipe.  Sometimes it works, sometimes not.  But you never know unless you try.)

So, I got out my Chocolate Zucchini cake recipe and a family blonde brownie recipe and compared the similarities and differences.  For the wet ingredients, I decreased the eggs and sugar significantly.  I had left over Nutella in the cupboard, so I melted that for the chocolate, using canola oil and zucchini instead of the butter called for in the brownies.  I followed the brownie recipe exactly for the dry goods, and played it by ear for how long to bake.
The brownie recipe said bake for 25 minutes, but the larger bundt cake routinely takes over an hour.  So I started with the brownies’ 25 minutes.  At 25, it was visibly wet in the middle, after 10 more my daughter said it didn’t pass the toothpick test, so we added another 5 minutes.

This is actually shredded zucchini frozen last summer.

After 40 minutes, they were done.  The kids declared them yummy and they met my chocolate desires.  So everyone is happy!

The final result was moist, but not as dense as our prior cake recipe.  And I even kept track of what I did.  Recipe to follow.