Sunday, August 24, 2014

Super Yummy Chocolate Zucchini Brownies ~ Our Favorite Recipe

Every year we always end up with waaaaay too much zucchini. It's a blessing and an interesting culinary challenge all rolled into one. After years of trying to figure out what to do with it all, we've come up with some great recipes to, shall we say, hide it in plain sight.  Personally, my family doesn't mind having zucchini mixed into things, but we know a lot of people who do. That being said, this is a great recipe to use up some of those extra squashes without anyone knowing that it's in there. 

This recipe makes the most moist, fudgey brownies we've ever had. They are so good! Seriously, when we make these they don't stay around long. 

Zucchini Brownies
2 C. Zucchini Pureed (I run it through the food processor)
1/2 C. Butter Softened
1 1/2 C. Granulated Sugar
1/2 C. Coconut Oil (Vegetable Oil works too, but personally we like the way the Coconut Oil better it's moister)
2 Eggs
1 Tsp. Vanilla
1/2 C. Plain Yogurt 
2 1/2 C Flour
4 TBLS. Unsweetened Baking Cocoa
1Tsp. Baking Soda
1/2 Tsp. Baking Powder
1 Tsp. Cinnamon
Chocolate Chips to suit your taste

Preheat oven at 350˚. Mix together butter, oil and sugar until creamy. Add eggs and beat until smooth. Add zucchini and yogurt. Stir until well mixed then add all other ingredients and mix. Pour batter into a well greased 9"x13" pan and bake at 350˚ for 40 to 45 minutes or until you can insert a knife the center and have it come out clean. Serve and enjoy when cooled. 

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