Still trying to work through out zucchini’s! So here is another recipe for yet another yummy concoction you can make with the delightful squash.
Once I had tried the Chocolate Zucchini Bread, I knew there was major potential for the brownies. They were practically the same recipe! And it was true. The brownies were moist and delightful. I did not add icing on the top, but I do believe that would have taken the brownies from good, to great. They were yummy- not my favorite brownies- but for having zucchini in them, they were amazing! If I try them again, I think I will try to cut down on the cocoa a bit, as they had a strong cocoa taste to me. Other than that, they were extremely simple and surprisingly good!
Here is the recipe, once again from MOVITA BEAUCOUP:
- 1/2 cup canola oil
- 1 1/2 cups white sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups shredded zucchini
- 1/2 cup chopped walnuts or pecans (optional)
Preheat oven to 350°F. Grease a 9×13 inch baking pan.
In a large bowl, mix together the oil, sugar and vanilla until well blended.
Combine the flour, cocoa, baking soda and salt. Stir the flour mixture into the oil mixture. Fold in the zucchini and walnuts/pecans (if using). When first combining the ingredients, they may seem dry, but as you fold in the zucchini, a doughy mixture will form. Don’t fret. Trust me.
Gently press the dough/batter evenly into the prepared pan. Bake for 25 to 30 minutes, until brownies spring back when gently touched or a cake tester comes out clean(ish).
Top with a dusting of icing sugar or your favourite chocolate frosting. Or eat ‘em plain.