Deceptively Delicious

Hidden in these decadent brownies is a full serving of vegetables plus plenty of vitamins and fiber, thanks to shredded zucchini mixed into the batter.

April Fool's Day is the most enjoyable unofficial holiday in the calendar year. No one is certain where and when this tradition began, but this day of frivolity and good-natured shenanigans has been around since the 16th century.

One legend holds that the convivial ribbing started after the new Gregorian calendar moved the start of the year back to January from the end of March. And what better way to celebrate it than in the kitchen, where "tricks" are as common as "treats."

Cooks love to surprise us with unexpected flavors and textures, fillings and fabrications. Think of how many dishes we enjoy that are stuffed with something else: ravioli, pierogies, turkeys, potpies, peppers, pastries - the list goes on and on. In French, the word for "filling" is "farci," a form of the English word "farce."

I remember reading a recipe on the side of the Ritz Crackers box for a mock apple pie made with the buttery crackers; when mixed with the other ingredients, the crackers allegedly tasted like thinly sliced apples. Then, when we did our WQED cooking special on zucchini, one of our engineers at the television station sent in his wife's recipe for an "apple" pie made with zucchini instead of apples. That kind of recipe is tailor-made for April Fool's Day - or, for that matter, any time you're feeding people who think the three food groups are chicken, carbs and chocolate.

This year, plan an April Fool's menu that brings a healthy helping of vegetables. And top it off with these deliciously moist zucchini brownies.