The Best One Bowl Chocolate Zucchini Brownies

These decedent brownies combine everything I love about brownies. A little cakey, a little fudgy, not too rich but definitely chocolatey.

They’ve become my go to desert in the summer and probably why I spend winter trying to loose a few pounds!

Plus - they come together in a snap and can be made in just one bowl so you don’t spend your summer doing dishes (my husband always reminds me that no one really WANTS to do dishes).

Why do I only make these in the summer?

Because they use 3 Cups of zucchini making them the perfect go to recipe for August zucchini abundance. And while I only make them in the summer, they freeze well, so I can eat them all through the fall (there’s only so much room in the freezer)!

These have been adapted slightly from Amanda Rettke’s recipe for Zucchini Brownies

Give them a try - they’re sure to find a place in your go to recipe file.

Chocolate Zucchini Brownies

Ingredients

  • 1/2 cup vegetable oil

  • 1 1/2 cups granulated sugar

  • 1 tbsp. vanilla extract

  • 2 cups all-purpose flour

  • 1/2 cup unsweetened cocoa powder

  • 1 1/2 tsp baking soda

  • 1 tsp. salt

  • 3 cups finely shredded zucchini (DO NOT DRAIN)

  • 1/2 cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350F and prepare a 9x13 pan with butter (or use baking spray). If you want to remove the brownies from the pan make sure to line the pan with parchment paper (allowing it to go up the side for easy removal). Otherwise I’ve found that just greasing the pan with butter works

  2. In a large bowl combine oil, sugar, and vanilla until fully incorporated

  3. Add flour, cocoa, baking soda, and salt. Mix until combined. Batter will be very dry.

  4. Fold in zucchini by hand. Allow batter to rest for 5 minutes.

  5. Add in chocolate chips and stir again. Batter should appear more wet (if not let it rest an extra 5 min & stir again).

  6. Spread brownie mixture into the pan and bake for 30-40 min. Brownies are done when an inserted toothpick is removed with crumbs. There should not be wet batter on toothpick. At our 6500’ elevation I’ve found 40 min. to be about perfect.

To Freeze

Let brownies cool completely and cut into individual portions. Wrap in foil and place in freezer bag.

I’ve found these brownies to be just as good slightly defrosted but still cold from the freezer.

You can order local, fresh vegetables at Gordon Creek Farm’s online store each Saturday from 8AM to Monday at 7PM. Orders will be delivered to drop sites in Livermore & Red Feather Lakes, CO. Visit www.gordoncreekfarm.com for more details.

Christina Charbonneau

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