If you planted zucchini in your garden, chances are that you are now, have been, or will soon be knee-deep in giant zucchini, like me.
What to do? What to do?
Make treats, of course.
So, over the next couple of months I will be testing lots of new zucchini (and summer squash and cucumber and hot pepper...etc.) recipes. And the good ones I will share with you.
First up? Zucchini Brownies. These are so ridiculously good...chocolatey, super moist and delicious. A definite must make.
So, without further ado...here's your recipe!
2 c. all purpose flour
1/2 c. unsweetened cocoa powder
1 1/2 tsp baking soda
1 tsp salt
1/2 c. canola oil (I use one that combines coconut and canola oil)
1 1/2 c. granulated sugar
2 tsp vanilla extract
2 c. shredded zucchini (squeeze out some of the excess water)
1/2 to 1 c. semi-sweet chocolate chips, divided
1/2 to 1 c. chopped walnuts, if desired
Grease 9x13 pan and preheat oven to 350 degrees. In a medium bowl whisk together the flour, cocoa, baking soda and salt, then set aside. In large bowl, blend oil, sugar and vanilla until thoroughly combined. Add flour mixture to sugar mixture and stir to combine (batter may be stiff/dry, that's ok). Then mix in zucchini (this should loosen up batter a bit, but it will still be a stiffer batter). Finally, add 1/4 to 1/2 cup chocolate chips, as desired. Spread batter into prepared baking pan and sprinkle with remaining 1/4 to 1/2 cup chocolate chips. If you're adding walnuts, now's the time to sprinkle them over the top as well (As you can see, I did half with and half without. And they're so good with walnuts!!). Bake for 25-30 minutes or until toothpick inserted in the center comes out with some crumbs (and no wet batter). Be sure not to over bake! No one likes dried out brownies! Move pan to wire rack to cool completely. Enjoy!
Up next...Glazed Lemon Zucchini Bread!
For more recipes that use what you're growing in your garden, check out my pinterest page: https://www.pinterest.com/amylorbach/recipes-for-my-garden/.
Until next time, happy baking!