Zucchini Brownies

23 Jul

Introduction:

One of the best desserts to feed guests is vegetables. Chocolatey, nutty, delicious vegetables. With ice cream on top, and maybe some whipped cream. I guess you might be a little bit confused right now, but that just means you’ve never had zucchini brownies before. Try them. Now.

Don’t be alarmed that there are no eggs in this recipe. It’s not a mistake. The batter is supposed to be very dry since the zucchini lets out a lot of moisture while it’s cooking. These brownies are plenty moist and simply scrumdiddlyumptious.

 Ingredients:

  • 1/2 cup canola oil
  • 1 1/2 cups white sugar
  • 2 teaspoons vanilla extract
  • 2 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 medium zucchini (~2 cups)
  • 1/2 cup chopped walnuts
  • 1/2 cup chocolate chips

Instructions:

1.) Preheat oven to 350 degrees. In a large bowl, mix together the oil, sugar and vanilla until well blended.

2.) In a separate bowl mix the flour, cocoa, baking soda and salt. Gradually add to the sugar mixture. Fold in the zucchini.

*At this point our batter was very crumbly, so we let it sit for five minutes until it moistened.

3.) Add walnuts and chocolate chips. Spread evenly into greased pan.

4.) Bake for 25 to 30 minutes in the oven, until brownies spring back when gently touched.

Printer friendly version can be found here, while the original recipe can be found here.

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