This brownie recipe was born after I planted way too many zucchini plants in my tiny backyard garden. My dad warned me not to plant more than two; they’ll get very big, he said. I planted four. They seemed innocent enough until about mid-July when they turned into rampant monster plants that were taking over my garden and yielding dozens of zucchini per plant. Lesson learned. I discovered that zucchini works in everything from meatballs to these delicious brownies. These are cake-like, dense brownies loaded with chocolate chips. It’s important not to over-bake these to ensure they retain the ooey-gooey goodness we all love about brownies.
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/4 cup vegetable oil
- 2 eggs
- 1 cup brown sugar
- 2 tsp vanilla extract
- 2 cups finely grated zucchini
- 1 cup chocolate chips + more for sprinkling
- Preheat oven to 350F and grease an 8×13 inch brownie pan with nonstick spray or line pan with parchment paper.
- In a bowl, stir together the flour, cocoa, baking powder, baking soda and salt.
- In a separate bowl, mix together the vegetable oil, eggs, sugar and vanilla.
- Add the liquid ingredients and the grated zucchini to the dry ingredients. Mix until just combined.
- Stir in the chocolate chips.
- Spread batter evenly into prepared pan and sprinkle a few chocolate chips on top of the batter, if desired.
- Bake for 25-30 minutes. The middle of the baked brownies should be slightly soft. Do not overbake!
- Allow brownies to cool for about 20 minutes before slicing.