Chocolate Chip Zucchini Brownies
Medically reviewed by Christiana George Updated Date: December 16, 2022
I finally got around to making the Chocolate Chip Zucchini Brownies. The house smells so chocolaty. Who would have thought to put zucchini in a brownie. Thanks www.healthyfoodforliving.com. They really are divine. They are moist, chocolaty, with a hint of zucchini. There are not many ingredients and the recipe is super easy. Mine came out a little more cake like then what was pictured on there site, but I used the same ingredients. Perhaps it is the special brownie pan I use. It’s that one you see on TV that cuts the brownies as they bake. My mother bought it for me on QVC (her favorite channel), so I tried it and have loved it since. It really does bake the brownies a lot better than a pyrex glass dish and I don’t destroy them trying to cut them. They come out cut and looking pretty! Here is the recipe for anyone who has extra zucchini laying around:
Chocolate Chip Zucchini Brownies
Yield: 16 brownies
Cook Time: 25-30 minutes
Ingredients:
1 1/2 cups granulated sugar
1/2 cup canola oil
2 cups all purpose flour
1/4 cup cocoa
2 cups shredded zucchini
2 teaspoons vanilla extract
1 teaspoon salt
1 1/2 teaspoons baking soda
1 cup chocolate chips
Directions:
1. Preheat oven to 350 degrees F. Grease an 8 x 11 baking pan with cooking spray, set aside.
2. In a stand mixer, combine sugar, canola oil, and flour, combine until mixture resembles wet sand. While mixing, on low, add cocoa, zucchini, vanilla extract, salt and baking soda. Mix until well combined. Stir in the chocolate chips.
3. Pour brownie batter into prepared pan and bake for 25-30 minutes or until a toothpick comes out clean and the brownies are set.
4. Cool on a wire rack. Cut brownies into squares and serve.
Recipe adapted from healthyfoodforliving
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Zucchini Recipes
Found another recipe I need to try…Zucchini Cookies! I have to use up all the zucchini I was given. We will see how they turn out. My mom found this recipe with version of Zucchini Bread that she makes, however I used a different version I found in her stash of old recipes. By the way I typed all these old recipes back when I was younger on a typewriter. Remember those things? When I started typing them, it was on a children’s typewriter. Then later on my parents bought an electric typewriter. It had a correction tape to fix all your mistakes so you didn’t have to make a mess with the liquid white-out. We thought that was advanced at the time. ahhh..nostalgia!
Anyway, here is the recipe that I used for my zucchini cupcakes the other day:
Zucchini Nut Bread
4 eggs
3/4 tsp. baking powder
2 cups sugar
2 cups zucchini (shredded)
1 cup oil
1 cup chopped nuts
3 1/2 cups flour
1 cup raisins
1 tsp. salt
1 1/2 tsp. vanilla
1 1/2 tsp. baking soda
Mix the eggs. Add the sugar and oil. Mix well. Mix together the dry ingredients. Add the egg mixture and the zucchini a little at a time to the dry ingredients. Add the raisins and the nuts. Bake at 350 degrees for 55 min.
Of course, I was in too much of a rush to make the cupcakes, that I forgot to check the pantry for all the ingredients. I only had one cup of sugar, so I substituted 3/4 cup of my dad’s maple syrup in place of the second cup of sugar. I also didn’t have nuts or raisins, so I just left them out. Since I was making cupcakes instead of a bread I decreased the baking time to about 20 min. All in all it worked out well. They came out tasty.
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