I was recently given 3 fresh-from-the-garden zucchinis,
so I took to Pinterest to find something to do with them.
This pin looked delicious so I thought I'd give it a whirl!
It was pretty simple too.
I just washed and cut up the zucchini and
tossed it into my little food processor -
I ground it up and repeated the process a few times
until I had 2 cups of shredded zucchini.
until I had 2 cups of shredded zucchini.
Here's a look at all of the brownie ingredients -
Note there is no butter or eggs in this recipe,
so with the added vegetables in there I'm calling these babies downright healthy!
Next, I measured out all the dry ingredients -
before pouring in the oil and vanilla.
I stirred everything together to create a dry, crumbly mixture.
Then my best girl, Ruby, came along to help me.
She dumped in the zucchini -
and my sweet Walter added in the chocolate chips.
The batter became moist with the addition of the zucchini -
and was easy to smooth into the pan.
After about 30 minutes they were done baking.
The end result was a very soft and chocolatey brownie.
I only managed to snap this quick pic with my phone
because they went fast.
I only managed to snap this quick pic with my phone
because they went fast.

I've already made them twice and took them to a potluck.
No one even suspected there was zucchini in them!
Trust me, if you've got a little zucchini on your hands,
this recipe is a big hit.
1 1/2 c. sugar
2/3 c. canola oil
2 tsp vanilla extract
2 c. flour
1/4 c. cocoa
1 tsp salt
1 tsp baking soda
2 c. shredded zucchini
1 c. chocolate chips
Preheat oven to 350 degrees and grease a 9 x 13 inch baking pan. In a large bowl combine sugar, flour, cocoa, salt
and baking soda. Slowly stir in oil and vanilla. Mixture will be dry and sandy. Add in
the shredded zucchini and stir until well combined. Mix in chocolate chips and pour brownie batter into prepared pan. Bake for 25-35 minutes or until a toothpick comes out clean and the brownies are set. Cool before cutting and serving.





