Zucchini Brownies...Balls

This experiment started when I had 3 zucchinis sitting in my (very small) fridge. They needed using, but I don't like zucchini by istelf (it WAS destined to go into pasta sauce, until I ran out of time and tomatoes). Cue the Pinterest search! There were heaps ideas, but I was intrigued by the Zucchini Bownies from iFoodreal. Now, I don't really follow recipes for 2 reasons.

1. Boring!

2. I want to try and make things healthier

3. I often don't have all the ingredients

Ok that was 3. Oops. Anyway, I was very clever and subbed maple syrup/honey with brown sugar. I treated it as a 1:1 ratio, when a quick google shows that it should be a 3:4 ratio. I didn't put in enough sugar. The result was a cake which tasted like cocoa and flour. Ugh. It needed sweetening.

I pondered for a day and decided to turn the brownies into cake pops. So I broke the brownie squares up into crumbs, made some buttercream icing and mixed! I rolled them into balls and froze them (too impatient to wait for them to set in the fridge). Already the brownies were way better, with the sweetness needed provided by the icing. But why stop there? Time to coat them in white chocolate.

Now, I have always loved chocolate and using chocolate in cooking, but I've never successfully tempered chocolate. I've looked into it (as a scientist I understand the importance of research) and finially decided to try it. Melt half the chocolate in the micro and then add the unmelted choc buds. Hold your breath, coat the zucchini balls and back in the freezer.

The moment of truth. Did they work? I used a fork to break into the hard, chocolate shell, with a beautiful snap. I tempered the chocolate! Oh right, this was about the zucchini brownies. They were quite nice. I've never had cake pops before so I wasn't expecting the grainy texture, but I think that's normal? But they tasted much, much better and my partner even ate them! I only told him afterwards about the zucchini ;)

Bake on,

Beth x