Thanks for a great recipe! The first time I made it, I did not sweat zucchini first and the batter was dry, as indicated. Brownies were super fudgy! The second time, I sweated the zucchini (a lot of moisture went to the paper towel) and the batter turned out moist resulting in delicious, cakey brownies. For us, the frosting was overkill on the fudgy version, but a nice compliment on cakey version (but not necessary and could be enjoyed without, too). We prefer cakey brownies
Thank you! Made half recipe as written, EXCEPT subbed nutritional yeast for parm cheese for my vegan grandson. I used pecans... SUPER YUM! OMG! This will be great on pasta, stirred into soup or potatoes, to season rice! Even as base for salad dressing! The vinegar and cayenne give it additional brightness and that slight heat! Yaaaaaassss....
Kids LOVED & said EXACTLY like store bought, only better (to me) because no additives/ preservatives to extend a shelf life! Made half recipe and added 1 T Italian pizza seasoning. Can't wait to customize with other filings, too! Used wonton wrappers because I had them. Put in freezer til ready to fry, and they fried up quickly! Thanks for this homemade version of a fast food freezer classic!
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