zucchini brownies

. . .

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 honkin’ 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. Just sayin’.

So, it’s been a productive day here at the Cat Farm. There is not a single zucchini left in the refrigerator. Not a one. And we’re nearing the end of our crop, so soon I’ll have to find a new muse. On the plus side, I’m pretty sure all of this zucchini consumption has added at least a year onto our lives. Or at least cancelled out the Quiznos subs we ate last week…

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. People wishing they could have a bite. People, in all likelihood, wishing they could be me.

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 all gently like (rather than glopping and pouring the stuff in). That gentle pressing of the dough is really just adding a little love in there. And that’s probably why these brownies will rock your world. A little movita love can really change a person’s life…

(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…)

. . .

Zucchini Brownies – adapted slightly from allrecipes.com – download, print, and make for someone you love (and they’ll love you even more)

  • 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. Or eat ’em plain. I’m not judging. (But why wouldn’t you just make some frosting? Or go this route.)

22 thoughts on “zucchini brownies

  1. I am quite literally salivating looking at those pictures, guess what I’ll be baking first in my new oven? Mmmmmmmmmmm, brownie smell…..

  2. Yum, and I just bought some cocoa powder this week. Too bad our zucchini are finished and I’ll have to buy some!
    Please tell 2.0 not to eat unidentified berrys (seriously),if it’s deadly nightshade (belladonna) he could be 6 feet under very quickly!

  3. Last night my son & I were craving brownies. A lightbulb went off: I have a HUGE zucchini in the fridge (now, because of you, I think brownies or chocolate cake whenever I see zucchini… is there something wrong with that?)

    One slight problem – our internet is off until the RCN repair people can come down to see what’s wrong (personally, I’m convinced it was Comcast that did this – mad that we switched service… I mean, they came for their unreturned modem and THEN our RCN internet was OFF – coincidence? I think NOT!)

    And – because we had no internet, I had no recipe – no way to access Movita’s amazing zucchini brownie recipe.

    But does something like that stop me? Nah.

    Took some cake flour (had no AP left), threw it in a bowl. Dumped in the rest of the sugar I had (not much, as I have been determined to lose weight so I don’t have much in the house – don’t judge me on the brownies!)… threw in both baking powder & baking soda, as I had no idea which to use. Used a good amt of dark cocoa. Dumped in some oil, maybe a bit too much (no butter left), dash of salt & a dash of vanilla. No walnuts – so I added sunflower seeds (yes, these will be HEALTHY brownies).

    And of course, lots of grated zucchini.

    Baked for about 20 min.

    Man – these are good!! Melt in your mouth because of the cake flour, I think.

    Thanks Movita, for the recipe I didn’t use!!

    • Um…. you’re welcome?

      1. Zucchini is best when associated with chocolate.
      2. Cable companies are pure evil.
      3. Good work on winging the recipe. You’re a baking maven!
      4. You should probably keep more sugar in the house. (Just sayin’.)
      5. Here’s hoping you use/don’t use many of my recipes again in the future…

      Thanks for the laugh – a great way to end a long day!

  4. I found you recipe in the midst of my own zucchini crisis, and it came out really well!
    I wanted them to be healthy so I added walnuts and skipped the frosting. They taste like moist chocolate cake with no frosting. My husband happens to like un-frosted cake, so that’s a win. I can’t wait to make these for my baby when she’s old enough. 🙂
    Thank you!

  5. I live in a fantasy land where my vegetable gardens are lush and beautiful and I grow award winning vegetables and for miles around people admire and discuss my passion and talent and wonder how I manage to bake such amazing, wonderful, tasty treats. In real life, I planted zucchini because I figured it was fool proof (it’s not! Silly squash bugs 😦 ) and now I am wondering why on earth I thought this was a good idea when my husband won’t eat veggies and I’m drowning in these green things that grow so fast I can’t keep with harvesting them and I can’t give them away fast enough.

    Thank goodness you’re saving my fantasies! I have now made these and the chocolate zucchini bread with chocolate chips, and my co-workers are blown away by “my” talent. You’re a zucchini goddess 🙂 I can’t wait to start stalking your other recipes to see just what else I may have to add to my fantasy land ambitions…

  6. Pingback: Just A Little BS » Blog Archive » Brow(zucchini)nies!

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  8. I’m eating the zucchini brownies right now, and they are amazing! Thank you so much for the delicious recipe. I added some chia seeds and chocolate chips, too. Yum!!

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