This is our Zucchini Brownie recipe. This is a family recipe from my childhood. They’re easy to make and very delicious, slightly different from regular brownies. Maybe a stretch to say it’s a little healthier than regular brownies. They are very soft and have the perfect level of sweetness. It pairs perfectly with a side of milk.
These Zucchini Brownies are a childhood dessert for me. They bring back nice memories of my parents’ garden and all the veggies grown. I was pretty picky with food back then, but when it came to this, I ate a lot of them. Other things grown in the garden were carrots, beans, corn, tomatoes, and peas. I’m grateful to have grown up with fresh summer and fall vegetables. We would bottle a lot of the beans and carrots for year-round use; those had great flavor. The zucchinis were used for bread, brownies and other things I can’t remember. We hope you love these brownies as much as we do.
- Shredded Zucchini 2 cups/460grams
- Canola oil 1/2 cup/100 grams
- Vanilla 2 tsp/10 grams
- Sugar 1 1/4 cup/285 grams
- Flour 2 cups/310 grams
- Salt 1 tsp/7 grams
- Cocoa powder 1/4 cup/24 grams
- Baking soda 1/2 tsp/8 grams
- Nuts 1/2 cup/60 grams (Optional)
- Preheat oven to 350ยฐ
- In a large bowl whisk together zucchini, canola oil, sugar, and vanilla until well combined.
- Sift in cocoa powder, baking soda, flour, and salt with the wet ingredients stir together until combined.
- Grease a 9×11-sized metal baking sheet, and evenly spread the batter before baking for 25-30 minutes.
- Use a toothpick to check if it’s done. Let your cooked brownies cool down for 15-20 minutes.
Enjoy!
Leave a Reply