These are the brownies I look forward to every year.
Now that I think about it, they’re the only brownies I ever make.
My Mom gave me the recipe several years ago. As soon as she told me they use 3 cups of zucchini I was sold.
But now I just make them cause they taste so good!
They combine everything I love about brownies. A little cakey, a little fudgy, not too rich but definitely chocolatey.
And since they’ve got zucchini in them they’re healthy-ish! Perfect for back to school.
They’re my go to desert and they freeze perfectly so I can stock the freezer and have them year round - whenever I need a little chocolate pick-me-up.
And because they’re a one bowl brownie they come together in a snap and I can spend less time doing dishes and more time farming.
All summer long I pop in a batch whenever I get a moment, stash half in the freezer and pretend I’ll eat just one brownie for desert, you know, as a special treat.
Yeah, that never really works - I have no control around these so consider yourself warned!
Why do I only make these in the summer?
They get most of their moisture from 3 Cups of zucchini. So they’re the perfect go to recipe for August zucchini abundance.
And, unlike other recipes that make you wring out zucchini’s natural moisture - this recipe takes advantage of it making it super simple to put together.
I’ve adapted the recipe slightly from Amanda Rettke’s recipe for Zucchini Brownies
Give them a try - I’m sure you’ll love them just as much as I do.
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
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
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 chips and stir again. Batter should appear more wet (if not let it rest an extra 5 min & stir again).
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.