I've posted muffin, bread, and cake recipes, but I think this is the first time I've posted a recipe for Zucchini Brownies. You can never go wrong with brownies. I like my brownies, fudgy, so I really like this recipe. You can add frosting on top, too, for more chocolate, but I don't. These brownies are moist and delicious without. This recipe is adapted from www.crazyforcrust.com. You'll want to have a look at her video and definitely read her tip below, especially if you don't want cake-like brownies. And, you might want to make her frosting recipe.
2 cups all-purpose flour
1/2 cup DARK cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup vegetable oil
1 1/2 cups sugar
2 teaspoons vanilla extract
2 cups shredded zucchini
3-4 tablespoons water
1/2 cup chopped walnuts (optional-but I usually add them)
*Note* There are no eggs, and this will seem more like cookie-dough when you're preparing it, but it will work!
Preheat oven to 350°F.
Line 9×13″ baking pan with foil and spray with cooking spray. Set aside.
In medium bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.
Using electric mixer fitted with paddle attachment, mix together oil, sugar, and vanilla until well combined. Add dry ingredients and stir. Fold in zucchini. Let sit forfew minutes so batter can absorb the moisture from the zucchini. If your mixture is still powdery, add up to 5 tablespoons water (start with 1 tablespoon and work up from there, stirring well after each addition). Batter will be very thick but shouldn’t be powdery. (depends on how wet your zucchini is!) Add walnuts. Use your hands to work water in instead of spoon. Dough is super thick. Do not add too much water!
Spread in prepared pan.
Bake 25-30 minutes until brownies spring back when gently touched.
*Note* Don't add too much water or your brownies will be cake-like! The batter is thick and needs help spreading in the pan. If batter is liquidy or thin, you will have a more cake-like brownie.