Zucchini brownies

Mmmm! Another hit from Maria at Twopeasandtheirpod.com! Delicious. The only change I made was to use coconut oil instead of canola oil. These were so chocolate-y and rich. Great texture and taste. But, I think M is getting tired of zucchini hiding in all the baked goods – he said he prefers regular brownies. Or he is just a brownie purist. D and I thought they were great! They were pretty darn easy! Although, I have to say, Maria’s were definitely prettier-looking! Have fun and be sure to check out Maria’s blog!

Mmm. 🙂 Love me some chocolate!

What you need:
1 1/2 cups granulated sugar
1/2 cup coconut oil, melted
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

What to do:
Preheat oven to 350 degrees F. Grease an 9 x 13 baking pan with cooking spray, set aside.

In a stand mixer, combine sugar, coconut 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.

Pour brownie batter into prepared pan and bake for 25-30 minutes or until a toothpick comes out clean and the brownies are set.

Cool on a wire rack. Cut brownies into squares and serve.

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4 responses to “Zucchini brownies

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