Delicious, cakey, delicate, chocolatey but not too rich zucchini chocolate brownies
I’ve been on a brownie binge for the last two months, I’ve also been on a zucchini binge… so it was bound to happen that the two would intersect.
I was inspired by my friend Jon who commented on my zucchini chocolate chip cookies that his grandmother used to make brownies with zucchini in them. Oh my did my mind ever start to turn. It didn’t even occur to me to ask a 28 year old man if he happened to know his granny’s super secrect zucchini brownie recipe, maybe he did… so Jon, if you do have it, send it on over.
Without having Jon’s family secret recipe, I opted to adapt one that I found on allrecipes.com. I’m terrible about adapting recipes, I just cant leave them alone. Now that I’ve figured out the basics of brownie making, I can tell just by reading a recipe if it will be dry or too rich. So I put my own spin on the best bones I could find. Here’s how it went down.
Ingredients:
2 cups all-purpose flour
1 teaspoon salt
1 1/2 teaspoons baking soda
1/3 cup unsweetened cocoa powder
1 cup white sugar
2 eggs
2 cups grated zucchini (I used a microplane grater and the zucchini basically melts away into the batter)
1/2 cup vegetable oil
1 teaspoon vanilla extract
6 oz whole semisweet chocolate chips, mini morsels if you’ve got em, or else leave them out… full size chips would be overwhelming.
6 oz melted semisweet chocolate chips
Directions
Preheat oven to 350. Grease a 9×12 inch pan.
In a large mixing bowl, sift together flour, salt, soda, cocoa, and sugar. Combine eggs, zucchini, oil, melted chocolate and vanilla; blend into dry ingredients. Stir in mini morsels.
Bake for 20 minutes in preheated oven. Cool in the pan, and then cut into bars.
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Hmmm . . . I remain suspicious about this, but you are the cooking master. *Maybe* I will give this a go . . .
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