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Saturday, September 3, 2011

Chocolate Chip Zucchini Brownies

I finally got around to making the Chocolate Chip Zucchini Brownies.  The house smells so chocolaty. Who would have thought to put zucchini in a brownie.  Thanks  They really are divine.  They are moist, chocolaty, with a hint of zucchini. There are not many ingredients and the recipe is super easy.  Mine came out a little more cake like then what was pictured on there site, but I used the same ingredients.  Perhaps it is the special brownie pan I use.  It's that one you see on TV that cuts the brownies as they bake.  My mother bought it for me on QVC (her favorite channel), so I tried it and have loved it since.  It really does bake the brownies a lot better than a pyrex glass dish and I don't destroy them trying to cut them.  They come out cut and looking pretty!  Here is the recipe for anyone who has extra zucchini laying around:

Chocolate Chip Zucchini Brownies

Yield: 16 brownies
Cook Time: 25-30 minutes



1 1/2 cups granulated sugar
1/2 cup canola oil
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


1. Preheat oven to 350 degrees F. Grease an 8 x 11 baking pan with cooking spray, set aside.
2. In a stand mixer, combine sugar, canola 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.
3. Pour brownie batter into prepared pan and bake for 25-30 minutes or until a toothpick comes out clean and the brownies are set.
4. Cool on a wire rack. Cut brownies into squares and serve.
Recipe adapted from Food Finery


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