We are all nearing the end of the gardening season, and how many of you have oodles of zucchini laying around? Or a gargantuan zucchini taking up way too much space in the fridge? Have no fear. I have the answer for you! These Chocolate Chip Zucchini Brownies are moist, chocolatey, and delicious. They are more of a cake-like brownie, and we liked them best a la mode. If you need a few other ideas for using up that plethora of zucchini, here are a few of my other favorites: Grandma’s Zucchini Bread, Zucchini Tomato Bake, Zucchini Soup (also amazing with summer squash), Double Chocolate Zucchini Cake, or Chocolate Zucchini Bread. {In fact, I think I’ll make at least of these today, too!)
- 1½ cups granulated sugar
- ½ cup canola oil
- 2 cups all purpose flour
- ¼ cup cocoa
- 2 cups shredded zucchini
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1½ teaspoons baking soda
- 1 cup chocolate chips
- Preheat oven to 350 degrees F.
- Grease a 9 x 13 baking pan with cooking spray, set aside.
- 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.
- Pour brownie batter into prepared pan and bake for 25-30 minutes or until a toothpick comes out clean and the brownies are set.
- Cool on a wire rack.
- Cut brownies into squares and serve.
Recipe Source: two peas & their pod
