Yummy Zucchini Brownies
My Dad found this recipe searching the internet for zucchini recipes, and comes from the Farmers' Almanac. I made these on 28 Aug 2021, and the family absolutely loved these! Highly recommended to use up some of that zucchini from your garden in a very delicious way. This is an egg free recipe.
Equipment
- Box Shredder
- Oven
- Baking Pan (9x13 inch)
Ingredients
- 2 cups fresh zucchini, shredded
- ½ cup walnuts, chopped
- 2 cups all-purpose flour
- ½ cup cocoa powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- ½ cup vegetable oil
- 1½ cups sugar
- 2 teaspoons vanilla extract
Instructions
- Shred zucchini with a box grater to make 2 cups, packed down just a little. Measure out the walnuts.
- In a mixing bowl, add the flour, cocoa, baking soda, and salt. Whisk together.
- Preheat your oven to 190° C (375° F), get out a 9x13 inch baking pan and grease with butter or cooking spray, and flour it.
- In another mixing bowl, add the oil, sugar, and vanilla. Mix together.
- Add the flour mixture to the sugar mixture and mix together, it will be quite dry.
- Add the zucchini and walnuts, mix together. it will seem a dry, just keep mixing and it will come together with a shiny or wet appearance. If your mixture is drier than what this photo shows, mix in a tablespoon of water. The mixture will be much drier than a regular brownie mix, as it cooks, the zucchini will release moisture.
- Spread mixture into prepared baking pan evenly.
- Bake for 25-30 minutes or until the top springs back up after gently pressed.
- Cut into squares, serve and enjoy.
