I promised a recipe for zucchini brownies about ten days ago and here it is! Believe it or not, after all of my concerns about zucchini taking over my backyard, I have had a rather poor crop this summer. I even had to purchase! zucchini to make this recipe. (At least it was locally grown.) This recipe makes an entire sheet pan so plan on sharing! This is an especially good recipe to bring to a potluck both because it makes a large batch and because it is fun to show your friends another way to bake with zucchini that is not just zucchini bread!
This recipe was adapted from the cookbook " Creme de Colorado" and was referred to as "Chocolate Zucchini Sheetcake" in that cookbook. However, I consider them a moist brownie.
Zucchini Brownies
1 1/2 cups light brown sugar
1/2 cup sugar
1/2 cup butter, softened
1/2 cup oil
3 eggs
2 tsp. vanilla
1/2 cup milk with 1/2 tsp. vinegar added
2 1/2 cups flour
3/4 tsp. allspice
1 tsp. cinnamon
1/2 tsp. salt
2 tsp. baking soda
5 TBS. unsweetened cocoa powder
4 cups firmly packed grated zucchini(You may be tempted to use more but please don't! The brownies are already very moist.)
1 cup chocolate chips(I prefer to use mini chips if I have them, but regular chocolate chips are also fine.)
Preheat oven to 325 degrees. Spray a sheet pan with cooking spray and then dust generously with either flour or unsweetened cocoa powder.
In a large bowl, mix together the sugars, butter, oil, eggs, vanilla and milk. In a separate bowl mix together all dry ingredients and then stir into the creamed mixture. Stir in the zucchini and then spread in your prepared pan. Sprinkle evenly with the chocolate chips and bake about 40 minutes or until the top springs bake when you touch it.
You can dress up these brownies with a dusting of powdered sugar and a dollop of sweetened whipped cream and this becomes a dessert for a nice dinner.
Because these brownies are so moist, they easily keep for a few days if you cover them with plastic wrap.
Enjoy!
yours in baking-
p
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