You didn’t think I was all out of zucchini, did you? ‘Cuz I’m not. I’ve got another zucchini recipe for you – just in case you’re in the same boat. I’m also feeling the need to tell you that I blanched a pile of diced zucchini and got it into the freezer today – which will add a little extra sumthin’ to our pasta sauces when the snow starts to fly. So, if you’re up to your eyeballs in zucchini, you could do the same. Oh, and not to brag, but there are two and a half dozen zucchini muffins cooling on my kitchen counter right now.
Of all the zucchini recipes I’ve tested this month, these brownies were 2.0’s favourite. And I must say, they were the envy of many a co-worker that week. I’d pull out my little container with a perfectly frosted zucchini brownie, and people would instantly start sniffing about. Now, as a ballet teacher, I’m used to people finding me… pungent, but this was different. This was people sniffing my chocolatey awesomeness. This was people wishing they could have a bite.
I had my doubts when I started mixing the ingredients for this little ditty together. They didn’t come together easily at first. But the liquid from the zucchini gets in there and brings it all together. It’s not a runny batter (as some brownie batters are). It’s more doughy. So you kind of press it into the pan.
(FYI – 2.0 just walked in with an unidentified berry from a bush and asked if I thought he should eat it. This is why I can’t leave him on his own in the yard. Remember when he ate that plant in the perennial bed? I do…)
. . .
- 1/2 cup canola oil
- 1 1/2 cups white sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups shredded zucchini
- 1/2 cup chopped walnuts or pecans (optional)
Preheat oven to 350°F. Grease a 9×13 inch baking pan.
In a large bowl, mix together the oil, sugar and vanilla until well blended.
Combine the flour, cocoa, baking soda and salt. Stir the flour mixture into the oil mixture. Fold in the zucchini and walnuts/pecans (if using). When first combining the ingredients, they may seem dry, but as you fold in the zucchini, a doughy mixture will form. Don’t fret. Trust me.
Gently press the dough/batter evenly into the prepared pan. Bake for 25 to 30 minutes, until brownies spring back when gently touched or a cake tester comes out clean(ish).
Top with a dusting of icing sugar or your favourite chocolate frosting.