Tonight I made my favorite zucchini recipe. Zucchini brownies are a chocolaty treat that are super moist from what else, but zucchini! It would be wonderful if these were healthy, just because they have a vegetable in them. That's not the case though, so these are definitely a treat that I only make once in awhile.
I started making these brownies a few years ago. This recipe has been a keeper in my home ever since. I originally found the recipe here from The Pioneer Cookbook. The only thing I do differently from the original recipe is that I do not add nuts. Neither my husband or myself like nuts in our baked goods. I think these are best when they are served warm, with a scoop of vanilla ice cream (sugar free and low fat if I'm eating it) and some fresh raspberries on top. Mmm Mmm Good!
1 zucchini, pealed and shredded (about two cups)
1 c. flour
1/2 c. cocoa powder
1/3 tsp. salt
3 eggs, beaten
1/3 c. butter, softened
1 1/2 c. sugar
1 1/2 tsp. vanilla
3/4 c. chocolate chips (i prefer milk chocolate chips)
Preheat oven to 350 degrees. Mix flour, cocoa powder, and salt in a bowl and set a side. In a food processor, process the shredded zucchini and set aside. In a separate bowl, cream eggs, butter, sugar and vanilla. Stir in Zucchini. Add dry ingredients and chocolate chips and mix well. Bake in a greased 9x9 pan for 40-50 minutes or until center pokes clean.