The first time I had zucchini brownies was when I had just started working in my first dental office in Panama City. One of the ladies had brought us in a little afternoon sugar fix of freshly baked brownies. They were the moistest brownies any of us had ever had. But we noticed little green flakes everywhere. We all looked at each other with “that look” and immediately called the lady who had brought in the brownies to find out what the little green specs in the brownies were. We were relieved it was just some fresh zucchini and immediately begged her for the recipe. She said it was a secret, and wouldn’t share.
A few years later I started researching different zucchini brownie recipes and eventually came up with this one. It’s cake like, super moist, and uber chocolaty. And best of all it’s a great way to add a little nutrition to your sweet desserts while using up fresh and abundant garden zucchini.
I added this recipe, along with 5 more zucchini recipes at Tablespoon.com. You can find my Summer Zucchini Recipes there.
Yield: Serves 8
2 cups grated zucchini
3 whole eggs
1/2 cup brown sugar
1 cup white sugar
1/2 cup whole wheat flour
1/2 cup AP white flour
3/4 cup cocoa powder
1/2 teaspoon salt
2 teaspoons vanilla extract
1/2 cup vegetable or canola oil
Preheat oven to 325 degrees. Add eggs, brown sugar, white sugar, vegetable oil and vanilla extract to a large bow. Mix well.
In a separate bowl, sift together wheat flour, white flour and cocoa powder. Add to the first bowl and mix until just combined.
Pour brownie batter into a 8 x 8 baking dish. Bake at 325 degrees for 1 hour, or until a toothpick comes out clean when inserted in the middle of the brownies.
When done, remove from oven and let cool completely before slicing.
This post was sponsored by Tablespoon.com.
