Are you busy harvesting from your summer gardens? I've been travelling most of the summer so I didn't plant a garden this year. Instead, I've been taking advantage of some wonderful farmer's markets. Here in Utah the markets are full of fresh local tomatoes, corn and zucchini. While I love to eat these fresh or grilled I've been tying out some new recipes. This is my new favorite - Zucchini Brownies. They are chocolatey, rich, moist and super easy!
Aside from the zucchini you probably have all of these ingredients in your pantry. Flour , sugar, oil, cocoa, vanilla, baking soda, salt and chocolate chips.
First, shred your zucchini. You will need 2 cups, or about one medium zucchini. Set it aside. Dump everything else except the chocolate chips into a large mixing bowl. You do not need a mixer, this is easy to stir by hand.
After stirring a couple of minutes the mixture will appear dry and crumbly. I was tempted to add some liquid but don't worry. The zucchini will moisten things up.
See? After thoroughly stirring in the shredded zucchini the batter becomes moist and fudgy.
Lastly, stir in some chocolate chips.
Now spread it in a pre greased 9 x 13 pan.
Bake at 350 for 30 minutes.
Cool completely and cut into squares.
I like to dust these with a bit of powdered sugar.
(I actually cut into these a bit too soon so they are a bit messy - but so good!)
I've already shared these with several friends and one said it was her favorite brownie ever!
Zucchini Brownies
1 1/2 cups granulated sugar
2/3 cup coconut oil (or other cooking oil)
2 teaspoons vanilla extract
2 cups all purpose flour
1/4 cup cocoa
1 teaspoon salt
1 teaspoons baking soda
2 packed cups shredded zucchini
1 cup chocolate chips
Place first 7 ingredients into a large mixing bowl. Stir until well combined. Mixture will be dry and crumbly. Add shredded zucchini and combine thoroughly. Add chocolate chips. Spread in greased 9 x 13 baking pan. Bake at 350 for 30 minutes. Cool and cut into squares. Makes 24.
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