Chocolate Zucchini Brownies

After reading the name of these brownies – Chocolate Zucchini Brownies, you may be thinking how horrible this recipe might taste. Yes, it does sound odd, but honestly, the zucchini is tasteless, but helped make these brownies moist.

I have made this recipe a few times so far and have always used milk chocolate chips. But, this last time, I ran out of milk chocolate chips, so I added ½ milk chocolate chips and ½ peanut butter chips. The kids still loved them!

This recipe uses vanilla, which I make my own. You can find that recipe here: Vanilla Extract.

You may also like to ice the brownies with chocolate icing and then top with a sprinkle of chocolate chips or you could just sprinkle with icing sugar. I kept ours plain, as they are eaten so quickly anyway, I don’t have time to ice before half of it disappears.

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Chocolate Zucchini Brownies

Course Snack

Keyword Chocolate, Slice

Ingredients

• 1/2 cup oil
• 1 1/4 cups sugar
• 2 tsp vanilla extract
• 2 cups plain flour
• 1/2 cup cocoa
• 1 1/2 tsp baking soda
• 1 tsp salt
• 2 cups shredded zucchini
• 1/2 cup chopped walnuts optional
• 1/2 cup chocolate chips

Instructions

• Preheat oven to 180C.
• Grease a lamington tray with baking paper.
• In a large bowl, combine the oil, sugar and vanilla and mix well.
• Combine the flour, cocoa, baking soda and salt and slowly mix into the sugar/oil mix.
• Fold in the zucchini and chocolate chips.
• Spread evenly into prepared tray.
• Bake for 25-30 minutes until the brownies spring back with gently touched.

You may also like:

• Chocolate Weet-Bix Slice
• Chocolate Mousse
• Churros with Hot Chilli Chocolate