In the fall when the squash is overgrowing in the garden, sweets made with zucchini are a great way to diversify. Delicious with whole wheat or white flour.
Preheat the oven to 350 degrees, grease a 9-inch square baking pan.
5 tablespoons butter, melted
1 cup brown sugar, packed
1 large egg
1 medium zucchini grated
1/2 cup chopped nuts (optional)
1 teaspoon vanilla
1 cup flour (white, whole wheat or 1/2 cup of each)
1 teaspoon baking powder
1/8 teaspoon soda
1/2 teaspoon salt
1 cup chocolate chips or butterscotch chips, divided
In a heavy saucepan, melt the butter. Stir in the brown sugar and mix well. Cool until OK to touch before adding the egg (or the egg cooks). Stir in the egg and vanilla, beat until blended. Sift the flour, soda, and salt and add, stir to mix (do not overbeat). Add the zucchini, nuts and 1/2 cup of chips. Bake for 30 minutes until a knife inserted comes out ALMOST clean. Take out of oven and sprinkle rest of chips on top- spread when melted. Serve at room temperature or cool. Enjoy.
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