Zucchini season has finally arrived here in Maine. Yee-Haw! Yesterday my neighbor dropped about a dozen zucchini at our door and so I decided to whip up our favorite zucchini brownies for dessert.
The thought of adding zucchini to brownies might seem a little strange, but I assure you nobody will even know they’re in there. You simply cannot taste zucchini in this recipe!
Rich, moist, chocolate brownies, that’s all you taste when you bite into these. Trust me, you need to make these zucchini brownies, you’ll be so glad you did!
~Mavis
P.S. The espresso powder can totally be omitted from this recipe. I don’t drink coffee, but I do like to add a little espresso powder when I am baking with chocolate as I find it gives the flavor a little boost.
Zucchini Brownies
Ingredients
1 3/4 cup all purpose flour
⅓ cup baking cocoa
1 teaspoon espresso powder
½ teaspoon baking soda
½ teaspoon salt
2 ½ cups shredded zucchini
1 egg
¾ cup sugar
¾ cup brown sugar
½ cup plain or vanilla yogurt
½ cup canola oil
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
Instructions
Preheat the oven to 350 F.
In a large bowl, sift together the flour, cocoa, espresso powder, baking soda and salt and set aside.
In another bowl, add the sugar, brown sugar, yogurt, oil and vanilla and mix together until nice and smooth.
Add the sugar mixture to the flour mixture and combine until smooth.
Stir in the zucchini.
Pour zucchini brownie mixture evenly into a greased 13×9 pan. Sprinkle chocolate chips over the top. Bake at 350 F for 35-40 minutes or until a toothpick inserted into the center of the brownies comes out clean.
Cool before slicing.
Tammy says
Looks delicious! I have a recipe for chocolate zucchini cake, which is also fabulous! The zucchini doesn’t add much in the way of flavor, but it makes the cake so nice and moist.
Linda Practical Parsimony says
I was getting excited to bake these when I can BUY some zucchini. Then, I saw those zucchini sticks. How did you do that? We don’t know anyone who is growing zucchini.
Sharon says
That is zucchini that has been shredded, just like you shred carrots when you make carrot cake
Linda Practical Parsimony says
That does not help me. I do not shred carrots for carrot cake.
Mavis Butterfield says
We ran it through the food processor. 🙂
Susan Rogers says
Lynda,
We are on our way to the local farmersmarket. Is there one, that might be close to you? Good luck, I praythat you find some.
Carolyn Rust says
I made this Saturday evening to take to church on Sunday. Oh my! I squeeze dried my zucchini after shredding because the brownie looked very cake like in the pictures. My brownies were still very cake like, but absolutely delicious. This is the first zucchini dessert recipe I feel I could every day.
I did notice that the chocolate chips are not referenced in the instructions. I put them on top like the picture shows and they worked beautifully. I may increase the amount of chocolate chips and spread them out to create a frosting the next time.
Peggy says
Do you have to add the expresso powder?
Mavis Butterfield says
The espresso powder can totally be omitted from this recipe. I don’t drink coffee, but I do like to add a little espresso powder when I am baking with chocolate as I find it gives the flavor a little boost.