Zucchini Brownies

Late summer is the time when every backyard garden is overrun with zucchini squash. And if you don't grow it yourself, your neighbor who does has probably given you some. And if your neighbor hasn't, there's plenty at the farmer's market.

Zucchini is the main ingredient in these brownies. They are probably the healthiest brownies in existence. They are cake brownies--don't expect a gooey-buttery brownie--that are chocolate-y and moist. The zucchini just disappears, but gives a nice light texture.

My husband approves (he ate most of them!)

makes 24 2"x3" brownies

1 3/4 cup whole wheat pastry flour
1/3 cup baking cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unrefined cane sugar (such as Sucanat or Rapadura)
1/2 cup date sugar
3 cups zucchini, grated
1 egg
1/2 cup yogurt
1/2 cup coconut or vegetable oil
1 teaspoon vanilla
1/2 to 1 cup grain-sweetened chocolate chips
1/2 cup chopped walnuts, optional

1. Preheat oven to 350 degrees F.
2. Combine flour, cocoa, baking soda, salt, unrefined cane sugar, and date sugar in large bowl. Stir until blended. You might need to use your hands to break up and blend in the date sugar. Stir in zucchini.
3. In separate bowl, whisk together egg, yogurt, oil and vanilla. If it all seizes up, it's OK.
4. Stir liquid mixutre into zucchini mixture with a wooden spoon.
5. Spread evenly into greased 9-by-13-inch pan.
6. Sprinkle chocolate chips and nuts on top of batter.
7. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean.