From the Kitchen · Monthly Recipe
Moist Zucchini Brownies
Equipment:
9×13-Inch Pan I use Stainless Steel
Ingredients:
½ cup (112 g) oil ( I use organic coconut or avocado oil )
1 ½ cups (300 g) granulated sugar ( I use organic cane sugar)
1 tablespoon vanilla extract ( I use homemade organic vanilla)
2 cups (256 g) all-purpose flour Unbleached ( I mill soft white organic wheat berries)
½ cup (64 g) unsweetened cocoa powder ( I use organic Cacao )
1 ½ teaspoon baking soda ( I use aluminum free )
1 teaspoon kosher salt ( I use Redman Real Salt)
3 cups finely shredded zucchini DO NOT DRAIN ( homegrown is the best)
1 ¼ cups semi-sweet chocolate chunks ( organic is best )
Instructions:
Preheat oven to 350°F and prepare a 9×13 pan with butter (or use baking spray) and line with parchment paper. (Allow parchment paper to go up the sides for easy removal.)
In a large bowl combine oil, sugar, and vanilla until fully incorporated.
Add flour, cocoa, baking soda, and salt. Mix until combined. Batter will be very dry.
Fold in zucchini by hand. Allow batter to rest for 5 minutes.
Add in chocolate chunks and stir again. Batter should appear more wet. (if not, let it rest for 5 more minutes and stir again)
Spread brownie mixture into the pan and bake for 25-35 minutes. Brownies are done with an inserted toothpick is removed with crumbs. There should not be wet batter on the toothpick.
9×13-Inch Pan I use Stainless Steel
Ingredients:
½ cup (112 g) oil ( I use organic coconut or avocado oil )
1 ½ cups (300 g) granulated sugar ( I use organic cane sugar)
1 tablespoon vanilla extract ( I use homemade organic vanilla)
2 cups (256 g) all-purpose flour Unbleached ( I mill soft white organic wheat berries)
½ cup (64 g) unsweetened cocoa powder ( I use organic Cacao )
1 ½ teaspoon baking soda ( I use aluminum free )
1 teaspoon kosher salt ( I use Redman Real Salt)
3 cups finely shredded zucchini DO NOT DRAIN ( homegrown is the best)
1 ¼ cups semi-sweet chocolate chunks ( organic is best )
Instructions:
Preheat oven to 350°F and prepare a 9×13 pan with butter (or use baking spray) and line with parchment paper. (Allow parchment paper to go up the sides for easy removal.)
In a large bowl combine oil, sugar, and vanilla until fully incorporated.
Add flour, cocoa, baking soda, and salt. Mix until combined. Batter will be very dry.
Fold in zucchini by hand. Allow batter to rest for 5 minutes.
Add in chocolate chunks and stir again. Batter should appear more wet. (if not, let it rest for 5 more minutes and stir again)
Spread brownie mixture into the pan and bake for 25-35 minutes. Brownies are done with an inserted toothpick is removed with crumbs. There should not be wet batter on the toothpick.