Let me begin by addressing the elephant in the room. It’s been a long time between blog posts. There, I said it. It’s not that I don’t love you anymore. It’s just that I have a bun in the oven and it’s not of the gluten-free variety. It’s a bubba that’s due to pop out in early July! That’s right, I’m having a baby! Call it baby brain or put it down to general laziness, I just haven’t been in the head space to blog. But fear not, you can rest assured that Food Crush is alive and kicking. It’s just not kicking as much as this baby who has taken up the pastime of kicking its mumma in the ribs all hours of the day and night. A sign of things to come? I hope not!
With motherhood encroaching at the rate of knots, I’ve well and truly entered the nesting phase. Aside from napping, nappy stacking and becoming an expert on prams, I’ve been baking my little heart out. So predictable, I know. My oven gives birth to a new creation every day in the shape of sour cream cookies, Nigella’s pineapple upside down cake, healthy muesli bars, blueberry muffins, carrot cake and zucchini brownies. I just can’t help myself. This morning, my sugar-laden husband kindly asked that I refrain from putting any sweet treats in today’s lunchbox. I guess he has a point – there’s only so many cakes, biscuits and slices that two people can consume before having to resort to lycra.
Speaking of sweet treats, let me tell you about my gluten-free zucchini brownies. When I first heard about zucchini brownies (courgette for my UK readers who I can hear “tut tutting” all the way from Oz), I was reminded of the delectable beetroot brownies that I whipped up last year. Judged on name alone, I can understand why you wouldn’t go near beetroot or zucchini brownies with a 10-foot pole. Let’s face it, they sound revolting. But truth is, the addition of such a water-dense vegetable creates an incredibly moist texture. Just be sure to drain as much water out of them as possible before adding them to the mix or you may end up with soggy brownies.
If Mr Crush had it his way, the brownies would be devoid of icing, but they looked naked without a glossy top coat so I went forth and smothered them with a shiny frosting. I challenge you to detect the flavour of zucchini as you sink your teeth into these goodies. Just good luck stopping at one – they are truly addictive. I’m yet to decide whether I prefer these bad boys or the Nigella flourless chocolate brownies with hot chocolate sauce that I baked a couple of weeks ago.