Chocolate Zucchini Brownies
Yields: 13x9-inch pan of brownies
  • 2 cups whole wheat pastry flour (or all-purpose flour)
  • ½ cup unsweetened cocoa powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • ½ cup canola oil
  • 1½ cups granulated sugar
  • 2 teaspoons vanilla extract
  • 2 cups shredded zucchini, squeeze out excess moisture
  • ½ cup semi-sweet chocolate chips, divided (use dairy free for vegan)
  1. Preheat oven to 350* F.
  2. In a medium bowl, whisk the flour, cocoa, baking soda and salt.
  3. Put oil, sugar and vanilla in a separate large bowl, and beat on medium for about 2 minutes, until combined.
  4. Add flour to sugar mixture and stir until almost combined. Then add zucchini and continue mixing to combine. Stir in ¼ cup chocolate chips. [Note: It is normal for the batter to be stiff and/or dry. Just keep mixing.]
  5. Spread batter into prepared baking pan. Sprinkle remaining ¼ cup of chocolate chips over the top.
  6. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with some crumbs clinging to it. [Note: They key to fudgy brownies is to not over bake.] Move pan to a wire rack to cool completely.
Adapted from
Recipe by My Site at