Zucchini Brownies

Sonja Overhiser

This zucchini brownies recipe comes out ultra moist with deep chocolaty flavor! Bookmark this one for a deliciously simple treat.

Ingredients 11

1 ¼ cup granulated sugar
⅓ cup neutral oil (grapeseed, organic canola or vegetable oil, or other neutral oil of choice)
2 cups finely shredded zucchini (packed not drained)
1 teaspoon vanilla extract
½ cup cocoa powder (standard)
2 tablespoon Dutch process (dark chocolate) cocoa powder
1 tablespoon cornstarch
1 ¼ cups all-purpose flour
½ teaspoon baking soda
¾ teaspoon kosher salt
1 cup semisweet chocolate chips

01
Preheat the oven to 350°F. Line a 9 x 9″ pan with a piece of aluminum foil.
02
Stir together the sugar and oil with a spatula. Then stir in the zucchini, vanilla, cocoa powder, Dutch process cocoa powder, cornstarch, flour, baking soda, and salt. Fold in ¾ of the chocolate chips. Allow the batter to stand for 5 minutes to allow it to thicken.
03
Pour the batter into the pan and top with the remaining ¼ cup chocolate chips. Bake 30 to 35 minutes until a tester comes out with a few clinging crumbs. Cool for 1 hour in the pan, then remove the brownies from the pan with the foil and allow to cool on a baking rack for another 1 to 2 hours until cooled. Slice into 16 pieces and serve (wash the knife after each slice to make for clean cuts). Leftovers store up to 1 week refrigerated.

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