Let me be the first to tell you that baking is not one of my strong suits. That being said, I still do have an appreciation for some yummy baked goods! This recipe was adopted from one of my favorite food bloggers, Yumna Jawad. Yumna is based in Kalamazoo, and is also known as Feel Good Foodie. I made no modifications to her recipe as it is absolute perfection.
I feel like zucchini is one of those things that everybody ends up having way too much of by the end of the summer, especially if you have a garden at home. If you’re growing zucchini this year, you will want to hold on to this recipe for later. You’re welcome.
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RECIPE
INGREDIENTS
- 2 cups of all-purpose flour
- 2 cups shredded zucchini
- 1 1/2 cups cane sugar
- 1 1/4 cups bittersweet chocolate chips, divided
- 1/2 cup canola oil
- 1 1/4 cup cocoa powder
- 2 tsp vanilla extract
- 1 1/2 tsp baking soda
- 1 tsp salt
- Pre-heat oven to 350˚ and grease a 9×13 baking pan with cooking spray. I also made some mini brownie bites as you can see pictured below.
- Place the flour, sugar and oil in a large bowl and blend with an electric mixer or whisk. Once the oil and sugar are well incorporated into the flour, add the cocoa powder, shredded zucchini, vanilla extract, baking soda and salt. Continue to blend with the electric mixer until well combined. Fold in one cup of the chocolate chips.
- Pour brownie batter into prepared baking pan and sprinkle remaining chocolate chips on top. Bake for 28-32 minutes or until a toothpick comes out clean and the brownies pull away from the edges of the pan.
- Cool completely on a wire rack. Cut the brownies into squares and serve.
TIPS
- No need to peel the zucchini. You’ll barely even know that these brownies have zucchini in them let alone that the skin is still on! Plus, leaving the skin on gives the added benefit of some healthy fiber! Who doesn’t love a health benefit when eating a brownie?!
- If your batter feels crumbly and not pourable, don’t fret! Your zucchini may not have had enough moisture just add a couple tablespoons of water to loosen it up. I’ve had to add up to a half a cup of water to my batter before. Just get the batter to a “pourable” consistency. You can see from my pics below that my batter was still very thick after adding in the zucchini.
I enjoyed these brownies with a piping hot cup of black coffee. That’s my favorite way to have a sweet treat. I hope these brownies bring a smile to your face like they do mine!
Haley Hogoboom • @haley.homemaker
