Believe it or not…I do other things besides make cards. It’s hard to believe, right, since all I usually share on my blog is craft ideas? Well I’m going to start branching out more (on my blog that is). Three things I love besides crafting include cooking and gardening…and cooking things from my garden. I have some sort of strange obsession for finding amazing recipes made with zucchini, and my list of favorite zucchini recipes has grown quite large. A few weeks ago it grew by one more, because I discovered the absolute best zucchini brownies I’ve ever eaten. Today I will share them with you!
Despite how often I try new zucchini recipes, until recently, I had not found a zucchini brownie recipe I even liked, let alone loved. If I’m making brownies, I don’t want to end up with zucchini cake. If I wanted zucchini cake, I would search for a ‘zucchini cake’ recipe. I want zucchini brownies, and I finally found them.
A co-worker brought these brownies to the office a few weeks ago. They were amazing. The absolute best zucchini brownies I’ve ever had. She shared the recipe with me, which came from here, and a few days later I decided to make them myself. In the process of making them, I didn’t expect mine to turn out like hers. Hers were made in a fancy looking baking dish, and I figured the baking dish or some other random factor was probably the key to her zucchini brownies turning out amazing (and the reason mine wouldn’t). Well the shocker of the century was that mine turned out just as good. Just as good. I was amazed, and very, very pleased. I have officially discovered the absolute best zucchini brownie recipe, and now I’m going to share it with you! If you try them, let me know what you think!
- 2/3 cup vegetable oil
- 1 cup semi-sweet or dark chocolate chips
- 1/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 eggs
- 2 egg yolks
- 2 teaspoons vanilla
- 2 cups grated zucchini, excess moisture squeezed out
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- Preheat oven to 350 degrees. Spray a 9x13 baking dish with nonstick cooking spray.
- In a medium saucepan over medium low heat, combine oil, chocolate chips, and cocoa. Stir occasionally until chips are melted.
- While chocolate is melting, mix flour, baking soda, and salt. Set aside.
- When the chocolate mixture is melted, remove from heat and add sugar.
- Add eggs and vanilla, and whisk until combined.
- Stir in the zucchini (make sure excess water was squeezed out first).
- Fold in the dry ingredients until batter is well-combined, but don't over mix.
- Spread batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
I hope you like these brownies as much as I do! While you’re here, browse around a bit! Check out some of my stamping projects. Interested in getting started making cards or other papercrafting projects? Paper Pumpkin, a monthly craft kit in the mail, is a great way to do so. See some recent Paper Pumpkin projects here. Learn more and sign up here.
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