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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Zucchini Brownies Recipe

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This recipe for Zucchini Brownies is from Carlisle Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ Cup Vegetable or Canola Oil
1½ Cups Granulated Sugar
1 Tbsp. Vanilla Extract
2 Cups All Purpose Flour
½ Cup Unsweetened Cocoa Powder
1½ Tsp. Baking Soda
1 Tsp. Salt
3 Cups Grated Zucchini
1¼ Cups Semi-Sweet Chocolate Chunks
Directions:
Directions:
Preheat oven to 350°F. Grease a 9x13 inch baking pan. Set aside.

In a large bowl, beat oil, sugar and vanilla until fully incorporated. Add flour, cocoa powder, baking soda and salt; mixing until just combined. The batter will be very dry.

Fold in zucchini by hand. Allow batter to rest for at least 5 minutes. Batter should appear more wet (if not, let it rest for 5 more minutes and stir again). Stir in chocolate chunks.

Spread brownie mixture evenly into the prepared pan. Bake for 25-35 minutes; rotating pan ½ turn at the halfway point of baking.

Brownies are done when an inserted toothpick (2 inches from edge) is removed with few crumbs. There should not be any wet batter on the toothpick.

Remove pan from oven to wire cooling rack. Cool completely before cutting into squares. Store in an airtight container.

Variation:

Semi-Sweet Chocolate Chips can be substituted for the Chocolate Chunks.
Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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