These zucchini brownies are so decadent you will forget that they are slightly healthy!
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This summer the girls and I signed up to help take care of our church garden. I wanted to learn more about gardening and this summer I really have! We have eaten zucchini and yellow squash just about all summer! I looked online for some zucchini recipes and found a zucchini brownie recipe which I have made my own twist. This recipe is vegan and can be made gluten-free by using your favorite gluten-free flour blend. I like using Bob’s Red Mill 1:1.
About the recipe…
Brown sugar adds additional texture and depth to the brownie due to the molasses.
You will see within the recipe it calls for vanilla sugar, What is it? I buy fresh vanilla beans and use the leftover pods for making vanilla extract and to make vanilla sugar. Vanilla extract is made in a glass bottle with a bottle of cheap vodka or gin and opened vanilla pods. Vanilla sugar is made in an airtight container with granulated sugar and opened vanilla bean pods. If you don’t have vanilla sugar, it’s all good just use regular granulated sugar.
The cocoa powders-
Black cocoa powder has an intense chocolate flavor. Oreos and ice cream sandwiches are made with black cocoa powder.
The dutch-processed cocoa powder is not at all acidic like natural cocoa powder and when paired with the black cocoa powder produces are a more intense chocolatey brownie.
I have made these a few times already and my girls love them! I hope you enjoy them too!
- 1/2 cup oil * See note
- 1/2 cup dark brown sugar
- 1/2 cup vanilla sugar or sugar
- 2 cups bread flour or all-purpose
- 1/4 cup black cocoa powder
- 1/2 cup Dutch-processed cocoa powder
- 1 1/2 tsp. baking soda
- 2 tsp. salt
- 3 cups finely grated zucchini
- 1 TBSP. vanilla extract
- 1 1/2 cups mini semi-sweet chocolate chips
Gather all ingredients and equipment.
Pre-heat oven to 350°F and line a 10x15 baking sheet or 9x13 dish with parchment paper.
In a large bowl with a whisk, mix together the flour, salt, baking soda, sugar, and brown sugar.
Fold in with a rubber spatula the zucchini, vanilla, and oil and mix until well incorporated. If you see that the mix is too dry, depending on the moisture content of your zucchini add a little bit more oil.
Fold in the chocolate chips and mix well.
Place the batter on to the prepared tray and bake for 25 minutes.
Do NOT drain the finely grated zucchini. If you find that the zucchini and flour are not mixing well add a little more oil if needed. Doing this will also change the nutritional facts