First I had to cook those softball-sized beets for an hour until they were tender: a vat of boiling beets heating up my house! The boiling canner was next.
I rewarded myself with a brownie, straight from the freezer, and an ice cold glass of milk. Plus a cold shower and fresh clothes. Then the children woke up and we took a picnic supper to the park.
Frosted Zucchini Brownies
from Country Home Cooking by Marjorie Rohrer
Combine in large bowl:
1 c. WW pastry flour
1 c. white flour
1/3 c. cocoa powder
1 1/2 tsp. baking soda
1 tsp. salt
2 c. shredded zucchini
1 1/4 c. sugar
3/4 c. oil
1/2 c. chopped nuts
2 tsp. vanilla
Add the wettish stuff to the dry. Mix well. Spread in greased and floured 9x13 and bake at 350 for 35-40 minutes.
For the frosting, bring to a boil over medium heat:
3 Tbs. butter
1 c. sugar
1/4 c. milk
Boil and stir for one minute. Off the heat, add:
1/2 c. chocolate chips
1/2 c. mini marshmallows (or ripped/chopped big ones, which is what I had to do)
Spread this glop over the brownies. They're easiest to cut after the frosting has dried and hardened somewhat.
The unbaked brownies just look strange. And I want to go on record as being anti-hiding-vegetables-in-food; I was happily surprised with how successfully the zucchini replaced the eggs in this recipe. And according to this post, zucchini adds fiber too.