Those that planted a garden should be harvesting their zucchini–that is, if your local wildlife has not thought of yours as their own private salad bar. I, however, was forced to buy zucchini at the store this year for my delectable zucchini brownies since those greedy beasts didn’t even wait for anything to form and made a meal of the plants themselves!
My Double Chocolate Zucchini Brownies are moist and bursting with intense extra chocolate, nuts and raisins. Sharing space with the trio and zucchini is just enough spice to bring out that dark richness of the chocolate to perfection.
As I mention constantly, I like good food but hate to work at it. I hate those complicated recipes that have a million steps to turn out one dish. The most difficult part of this recipe will be assembling your ingredients that you’ll need to prepare this and grating your zucchini.
I do hope you try my recipe because it is so delicious and a great way to use your zucchini.
My Double Chocolate Zucchini Brownies
1/3 cup of canola oil
1/4 cup of raisins
2-1/2 cups of flour
1-3/4 cups of sugar
2 large eggs
1/4 cup of unsweetened cocoa
1 teaspoon of baking soda, leveled
½ teaspoon of cinnamon
2 teaspoons of vanilla extract
½ teaspoon of salt
2 cups of grated zucchini
1/2 cup of chocolate chips
1/4 cup of chopped walnuts
All you do is peel and grate your zucchini before adding it to your large mixing bowl that also has the oil, sugar, eggs, and vanilla. Beat with a whisk or your electric mixer to combine the ingredients thoroughly.
Next, sift the flour with the leveled spoon of baking soda. Add to that mixing bowl along with the cinnamon, cocoa, and salt before stirring in the zucchini, raisins, chips, and nuts.
Grease two 9 x 13-inch baking pans and pour in the batter.
Bake in a 325-degree oven for about 40 minutes or until when nothing sticks when tested with a slender knife, cake tester, or toothpick.
Cool before cutting into squares to keep it from breaking into pieces.