I recently tried out a local produce delivery service (which was pretty fantastic, but to be honest they gave me way more than I could handle!) and my box came with a few zucchinis. So of course I had to think of some way to add sugar to them and bake a delicious treat. Zucchini bread has been done, so I found this zucchini brownies recipe instead.
The reviews claimed that these brownies are fudgy and delicious. However, because I made a few alterations, mine came out more like a very moist cake (still delicious though!). I did a small grate for the zucchini so I’m not sure if it was that using more zucchini and less “air” in my measuring cup) or the fact that I subbed out the 1/2 vegetable oil for 1/4 cup avocado oil and 1/4 cup applesauce. Despite being very dark brown (almost burnt looking) they aren’t super strong with a chocolatey flavor either. I added about 1/3 cup chocolate chips to the recipe because I love chunks in brownies.
Onto the recipe!
- 1/4 cup avocado oil
- 1/4 cup unsweetened applesauce
- 1 1/2 cups white sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups grated zucchini
- 1/3 cup chocolate chips
- Preheat oven to 350 degrees F. Spray a 9x13 inch baking pan with coconut oil spray.
- In a large bowl, mix together the oil, applesauce, sugar and 2 teaspoons vanilla until well blended.
- Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and chocolate chips. Spread evenly into the prepared pan.
- Bake for 28 to 35 minutes in the preheated oven, until brownies spring back when gently touched.