Fat Gives Things Flavor
About the Recipe
When I was young, my aunt always used to make zucchini bread, and I would always reject it because I thought that vegetables did not belong in desserts. Sometimes she would trick me and say it was regular bread, and I would devour a piece as she smirked, knowing I was enjoying zucchini bread.
I have never been a zucchini fan, but I try to shop more at local farmers' markets with in-season produce, and during zucchini season, I always buy a couple and try to make different recipes with them. When I remembered my aunt's zucchini bread, I decided to try brownies, and I still haven't made the bread because I make these brownies weekly.
If you are not a fan of zucchini, I would still recommend this recipe because you can not tell, and it is one of the fudgiest brownies I have ever made, and I am obsessed.
Ingredients
1/2 cup Vegetable Oil (120ml)
1 1/2 cups Granulated Sugar (300g)
1 tablespoon Vanilla Extract (15ml)
2 cups All-purpose flour(240 grams)
1/2 Cup Unsweetened Cocoa Powder (45g)
1 1/2 teaspoon Baking Soda (7.5g)
1 teaspoon Salt (5g)
3 cups Finely Shredded Zucchini, about 1 medium zucchini, not drained (approx. 450g)
1 1/4 cups Semi-Sweet Chocolate Chunks (225g)
Preparation
Step 1
Preheat oven to 350°F and prepare a 9x13 pan with butter (or use baking spray) and line with parchment paper.
Step 2
Shred zucchini into a small bowl and let sit while preparing the rest of the ingredients. Do not drain!
Step 3
In a large bowl, whisk oil, sugar, and vanilla until fully incorporated.
Step 4
Add flour, cocoa, baking soda, and salt. Mix until combined. The batter will be very dry.
Step 5
Fold in the zucchini by hand. Allow batter to rest for 5 minutes, batter will seem dry before letting it sit.
Step 6
Add in chocolate chunks and stir again. The batter should appear wetter.
Step 7
Spread brownie mixture into the pan and bake for 25-35 minutes.
Step 8
Brownies are done when an inserted toothpick is removed with crumbs.
