What do you do when you have armfuls of these?
Or you’ve picked one that is the size of your torso?
And you still have thousands growing in the garden?
Announce a culinary war upon them. Add this recipe for moist and not overly sweet brownies to your arsenal.
Original recipe from here.
120ml vegetable oil
200gr golden caster sugar
100g dark brown sugar
2tsp vanilla extract
250gr plain flour
50gr cocoa powder
1 ½ tsp baking powder
250gr courgette, coarsely grated
75gr chopped good dark chocolate
1, Preheat your oven to 180o/c and line a 9 inch square cake tin/baking dish with baking paper.
2, Blend the vegetable oil together with the sugars and the vanilla extract until smooth.
3, Stir in the flour, cocoa powder, baking powder and salt. The ‘batter’ will be very dry. Keep your cool.
4, Stir in the courgette and chocolate chunks and stir really well until all the courgette is well covered. Bear in mind the courgette will release a lot of water when it’s cooking so it looks really dry now but it will leave you will a really nice moist brownie. Eggs aren’t missing off the ingredient list. Trust me.
5, Spoon and spread the brownie mixture evenly in the lined tin and bake for 25 minutes.
6, Leave to cool in the tin, slice and serve.