Zucchini Brownies
These zucchini brownies are the perfect way to use up the abundance of your garden, they are incredibly moist, soft with a rich chocolate flavor and you can't even taste the vegetable!
Ingredients
- 1 ½ cups granulated sugar
- ½ cup melted butter
- 2 teaspoon pure vanilla extract
- ½ cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 1 ½ teaspoon baking soda
- 1 teaspoon salt
- 2 cups shredded zucchini
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350℉. Grease or line a 9×13-inch baking pan with parchment paper.
- In a large bowl mix sugar, melted butter, and vanilla together until well blended. In a separate bowl combine flour, cocoa, baking soda, and salt together. Then slowly stir it into the sugar/butter mixture. The batter will look very dry at first—don’t panic!
- Fold in the shredded zucchini. After a minute or two of stirring, the moisture from the zucchini will transform the batter into a thick brownie mixture.Fold in the chocolate chips.
- Spread evenly into your prepared baking dish. Bake in preheated oven until edges have started to pull away from the sides of the pan and a toothpick inserted in the center comes out with a few moist crumbs, about 30 to 35 minutes. Let cool, about 20 minutes. Serve & enjoy!
Notes
*To make these vegan/dairy free, instead of using butter, use cooking oil of choice, vegan chocolate chips, and make sure your unsweetened cocoa powder is pure.
*These freeze well! Wrap individual brownies in plastic wrap and place them in a freezer-safe container or bag for an easy grab-and-go dessert.
*You can use previously frozen shredded zucchini. Thaw it first and use all of the liquid released during thawing to help keep the brownies moist.