NatashasKitchen.comZucchini Brownies Recipe
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Ingredients
Serves 24- 2 cups shredded zucchini (do not drain (from 1 medium or 1/2 lb zucchini)*)
- 2 Tbsp light olive oil or vegetable oil
- 3 large eggs
- 1 Tbsp vanilla extract
- 1 1/2 cup all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 lb unsalted butter (cut into pieces)
- 1/2 tsp fine sea salt
- 1/3 cup unsweetened cocoa powder
- 16 oz semisweet chocolate chips (2 1/2 cups by measuring cup, divided)
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Steps
- Step 1
Preheat oven to 350 ̊F. Butter a 9x13 metal pan and line it with parchment paper.
- Step 2
In a medium saucepan over medium/low heat, melt together 2 cups chocolate chips and butter while whisking constantly. Do not boil. Once it’s smooth, remove from heat and set aside to cool for 15 minutes.
- Step 3
In a small mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Step 4
In a second large bowl, whisk together eggs, sugar, oil, and vanilla until blended. Whisk in the cooled chocolate mixture.
- Step 5
Add dry ingredients to the wet ingredients and stir until well combined.
- Step 6
Fold in the zucchini until well incorporated. Pour the batter into the prepared baking pan. Sprinkle the remaining 1/2 cup chocolate chips over the top.
- Step 7
Bake at 350 ̊F for 35-40 minutes. For fudgy brownies, bake for 35-37 minutes or until a toothpick comes out mostly clean. If you prefer them a bit more firm, bake for 40 minutes or until a toothpick comes out clean. Cool in the pan until nearly at room temperature then cut into bars before serving.
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Preheat oven to 350 ̊F. Butter a 9x13 metal pan and line it with parchment paper.
Source: NatashasKitchen.com
