I have dinner with my mom at least every couple of weeks. She shared a zucchini brownie that a friend of hers passed along and it was pretty good. I had a zucchini and thought I’d see what I could come up with. The results were pretty good, though more a snack cake than a brownie.
It is amazing to me how well the zucchini is absorbed into the finished product. If I didn’t know it was there I don’t think I’d be any the wiser.
Prep time: 15 minutes
Total time: 55 minutes (plus cooling time)
- 2 cup shredded zucchini
- 270g (2 cups) all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 tsp. baking soda
- 1/2 tsp. table salt
- 1/2 tsp. espresso powder
- 1/2 cup vegetable oil
- 1 1/2 cup granulated sugar
- 1 tsp. vanilla extract
- 1 egg
- 1 cup chocolate chips
- Preheat the oven to 350°F. Prep a 13″x9″ pan by spraying it with vegetable spray, lining it with a piece of parchment to make a sling and then spraying it again with vegetable spray.
- Whisk together the dry ingredients (flour, cocoa, soda, salt and espresso powder and set aside.
- In a large bowl mix the sugar and oil together. Beat in the egg and vanilla until combined.
- Add the dry ingredients and stir until combined. It won’t turn into a batter, more like lightly moistened sand.
- Add the zucchini and chocolate chips; stir until well mixed. The batter will moisten up as you stir. You want it to just come together; a small pocket or two of dry ingredients won’t be a problem.
- Transfer to the prepared pan and press to the edges. Bake for 35-40 minutes, rotating the pan 180 degrees at the halfway mark.
- Allow brownies to cook in the pan for at least 1 hour.
I shredded the zucchini on the large holes of a box grater.
I stand by the lightly moistened sand analogy. Shocking how much liquid the zucchini provided and how it goes from nothing-like-brownie-batter to a geez-this-is-thick-brownie-batter in less than a minute.