Chocolate Zucchini Brownies
This hybrid of zucchini bread and homemade brownies will get even the pickiest of eaters to ask for seconds. The mild and adaptable taste of zucchini is perfect to blend into a dark, thick brownie. Also the batter is perfect for tasting because there are no eggs in the recipe!
- ½ cup canola oil
- 1 ¼ cup sugar
- 2 tsp. vanilla
- 2 cups whole wheat flour
- ½ cup unsweetened cocoa powder
- 1 ½ tsp. baking soda
- 1 tsp. salt
- 1 large zucchini
- Optional: semisweet chocolate chips or nuts (about ½ cup of either)
1. Prepare the ingredients
- Preheat oven to 350 degrees.
- Shred zucchini into a large bowl and set aside.
- Mix oil, sugar and vanilla in a medium bowl until the mixture is combined and crumbly.
- Combine flour, cocoa powder, baking soda, and salt in a large bowl
2. Finish batter
- Combine the wet ingredients into the bowl of dry ingredients with shredded zucchini.
- Mix well—it will take a while for the moisture of the zucchini to help combine the batter. If the batter isn’t becoming smooth, use your hands to knead the dough to help release the moisture in the zucchini.
- Add in optional mix-ins.
3. Bake brownies
- Pour batter into an 8x11-baking dish.
- Bake for 25-30 minutes, checking at 20 with a knife or fork. If little to no batter sticks to the surface of the fork, it is ready! Remove from oven and let cool before serving.
- Store in an airtight container or Ziploc bag.
Tasks for Helping Hands:
- Shredding zucchini
- Mixing the sugar and/or flour mixture
- Taste testing
- Setting timer
Carrie Durward, PhD, RD, Sydney Mason, and Chelsey Mickelson