Zucchini brownies

The best brownies I've ever had: the zucchini replaces about a stick of butter, so these are much healthier than a standard brownie as well! Thanks to Professor Palmer for an extra moist, stripey zucchini, and to King Arthur Flour for an awesome recipe.

Ingredients
8 oz zucchini
3 tbsp butter
3 eggs
1 tsp vanilla
149 g sugar
57 g of Dutch-process cocoa
0.5 tsp baking powder
pinch of salt
57 g flour
128 g semi-sweet chocolate morsels

Preparation
Preheat oven to 350 F. Butter a 7 x 11 inch brownie pan.

In a food processor process the diced zucchini, melted butter, vanilla, and eggs until smooth.

Add in the flour, cocoa, sugar, baking powder, and salt. Process until just blended.

Pulse in the chocolate morsels. Bake for 30 minutes on the center rack. Cool completely.

To frost brownies, microwave a third cup of chocolate chips with 2-3 tbsp milk. Stir until homogeneous and spread onto cold brownies. Serve with vanilla ice cream!