Zucchini Brownies
Did you grow an abundance of zucchini in your garden this summer? While we are all for zucchini's health benefits, we also prefer it in a tasty dessert form! This brownie recipe features zucchini, which may sound a little strange, but it makes them so moist and fudgy (and adds a little nutrition to boot)!
Ingredients
- ½ lb Unsalted butter cut into pieces
- 16 oz (2½ cups) Semi-sweet chocolate chips divided
- 3 large Eggs
- 1½ cups Granulated sugar
- 2 tbsp Member's Mark™ Vegetable Oil
- 1 tbsp Vanilla extract
- 1½ cups All-purpose flour
- ⅓ cup Unsweetened cocoa powder
- 1 tsp Clabber Girl® Baking Powder
- ½ tsp Fine sea salt
- 2 cups (from 1 medium zucchini) Shredded zucchini do not drain
Instructions
- Preheat oven to 350℉. Butter a 9x13-inch metal pan and line it with parchment paper.
- In a medium saucepan over medium-low heat, melt together 2 cups chocolate chips and butter while whisking constantly. Do not boil. Once smooth, remove from heat and set aside to cool for 15 minutes.
- In a small bowl, whisk together flour, cocoa powder, Clabber Girl® Baking Powder, baking soda, and salt.
- In a large bowl, whisk together eggs, sugar, oil, and vanilla until blended. Whisk in the cooled chocolate mixture.
- Add dry ingredients to the large bowl of wet ingredients and stir until well combined.
- Fold in the zucchini until well incorporated. Pour the batter into the prepared baking pan. Sprinkle the remaining ½ cup chocolate chips over the top.
- Bake at 350℉ for 35-40 minutes. For fudgy brownies, bake for 35-37 minutes or until a toothpick comes out mostly clean. For firmer brownies, bake for 40 minutes or until a toothpick comes out clean. Cool in the pan then cut into bars.