Zucchini Brownies

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By Amy Conley, Conley Farm | Aug 5, 2014

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We are in mid-summer, and the zucchini is plentiful in my garden. I like to let it get big so I can make all kinds of goodies. My family loves zucchini bread, muffins and relish. I freeze a lot of it so we can enjoy it all year long. By far, their favorite zucchini dessert is brownies. I came across a recipe online, but I can’t leave any recipe alone and made some additions to make it my own. I hope you enjoy this chocolatey delight that gets your kids to eat their vegetables. I don’t tell people until after they taste them that there is zucchini in them because sometimes when you mention zucchini you get the yucky face. I love zucchini but I can tell you my kids won’t eat it boiled, grilled or roasted so putting it in yummy desserts is the way to go.

These are so easy and most ingredients you will have in your pantry. Please share and enjoy.

Amy’s Zucchini Brownies

1/2 cup canola oil
1 1/2 cups white sugar
1/2 cup plain or vanilla yogurt
2 teaspoons vanilla extract
2 tablespoons coffee (I always have some sitting in the pot from the morning. It helps to bring out the chocolate flavor. You can leave this out if you don’t have any on hand.)
2 cups shredded zucchini (shred it by hand, when you use a food processor it is not as moist)
2 cups flour (I split it between all-purpose flour and whole wheat flour for a healthier version)
1/2 cup unsweetened cocoa
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup chocolate chips

Mix together the oil, sugar, yogurt, vanilla and coffee. Once combined, stir in zucchini. Sift together all the dry ingredients. Add them to the wet ingredients and mix well. Add in chocolate chips and nuts if you desire. Put it in a well-greased 9-by-13-inch pan and bake at 350 F for 25 to 30 minutes.

If you add one ingredient, you can make these into a tasty chocolate cake. I add an egg and it becomes a cake. I recently made this cake for my husband and added some frosting for his birthday.

These brownies don’t last in my house. I feel good about this dessert since it contains canola oil, which is a good fat. I also use whole wheat flour for half the flour to make it a less guilty pleasure. You could also use dark chocolate chips, which are heart healthier than milk chocolate. I am on a mission to feed my family better and to also feed my sweet tooth. Hope you enjoy.

Published on Aug 5, 2014