Ingredients
- 2 cups all purpose flour
- 1/3 cup baking cocoa
- 1-1/2 tsp. baking soda
- 1 tsp. salt or No Salt (a sodium-free salt)
- 2 cups shredded zucchini
- 1-1/2 cups sugar
- 3/4 cup of Canola Oil
- 2 tsp. vanilla extract
- 1/2 cup chopped walnuts, optional
Directions
Slice the zucchini lengthwise and remove the seedy center. Wash the zucchini and peel if desired but not necessary. Shred manually or use a food processor. Heat oven to 350 degrees F. In a bowl, combine flour, cocoa, baking soda, salt and stir briefly. Set aside. Combine shredded zucchini, sugar, oil and vanilla; add to dry ingredients. Stir in walnuts if desired. Stir well with a wooden spoon or large solid spoon - or use your hands if desired or let your children wash their hands and mix. Pour into a greased 13x9x2 inch pan or use one round 9 inch cake pan. Bake for about 30 to 40 minutes depending on baking pan used or until a toothpick comes out clean. Cool on a wire rack for 30 minutes.
Yield: depends on how large or small you cut these delicious, moist brownies. You can double the recipe and use two round 9 inch cake pans for a Brownie Cake - use your favorite icing.
Source: Received the recipe from my sister-in-law after she cut it out of a magazine at least 10 years ago and sent it to me recently because of my love and abundance of zucchini. I changed a few things and highly recommend these brownies.
By Carol from Florence, KY
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