A farm cart loaded with shiny, green and crunchy zucchinis couldn’t be ignored. The vendor poked one with knife and the sap oozed out copiously in a flash. He looked at us smilingly having proved his point that the produce was fresh.
Some days ago, we spotted a Siberian Stonechat in our area.
The birds are silent and stars begin to emerge as the street lights get brighter and the daylight begins to fade. Evening is melting into night. Massive bats emerge from horizon and spread all over. Their Silhouettes are visible as the night has not yet fully donned the cloak of darkness. We wind up our games with the kids for the day and return home followed by the pet cat and the dog who scampers along. Some zucchinis are diced for the veggies while one is shredded for Chocolate Zucchini Brownies.
The brownies come out delicious. Moist, gooey and chocolaty.
Wholegrain Zucchini Chocolate Brownies (Low Fat)
1 cup all-purpose flour
1 cup whole wheat flour
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
2 cups grated zucchini
1 ½ cups muscovado sugar (brown sugar or white sugar will also do)
1/3 cup vegetable oil
½ cup semi-sweet chocolate chips
1 teaspoon vanilla essence
½ to ¾ cup warm water
1 teaspoon white vinegar
Preheat oven to 180 degrees C. Grease and line one 7x7 inch cake pan.
Whisk together first five ingredients. Mix oil and powdered sugar. The mixture will have a sandy texture.
Add zucchini and vanilla essence. Pour warm water and mix till you get a smooth batter. Do not over mix.
Add white vinegar. Mix well. Fold in chocolate chips.
Pour the batter into the prepared pan. Bake for 45 to 50 minutes or till a toothpick inserted in the center comes out clean. Remove from the oven after 5 minutes. Remove from the pan after another 5 minutes.
Slice next day.