Recipe: Chocolate Zucchini Brownies

We have a lot of zucchini. We moved into this house in July and didn't have time to plan a garden, but we wanted to try to grow something. So when I came across a little packet of zucchini seeds, I went a bit overboard and planted all of them - half in the garden and half in the hoop house. I have no gardening sense and kind of assumed only a few would grow, if we were lucky. 

Well, they all grew. 

We've been freezing them (shredded, diced, and even whole), but now the freezer is full.  We've been making soups and stir fries and bread, but zucchini every night gets old quickly. 

So we've turned to the one thing we never, ever tire of here. Chocolate. This week was chocolate zucchini brownies. Next week will be double chocolate zucchini cake. The brownies are (were) delicious - and one batch takes care of two cups of shredded zucchini. 


Here is the recipe I used (adapted from TexanerinBaking):

  • 2 eggs
  • 1 tbsp vanilla extract
  • ¾ cup sugar
  • ¼ cup unsweetened applesauce
  • 1 cup whole wheat flour
  • ½ cup cocoa powder
  • 1½ teaspoons baking soda
  • ¼ teaspoon salt
  • 2 cups shredded zucchini
  • 2 cups semi-sweet chocolate chips

Preheat the oven to 350 degrees. In a large bowl, mix together the eggs, vanilla,  sugar, and apple sauce. In a separate bowl, sift together the flour, cocoa powder, baking soda and salt. Combine dry and wet ingredients and stir until combined. Fold in zucchini and one cup chocolate chips. Pour batter into erased 8x8 pan and sprinkle remaining chips on top. Bake for 30-35 minutes.