Chocolate Chunk Zucchini Brownies

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I’m writing this post to document the end of an era. The era of a giant zucchini that was used for a total of: two loaves of chocolate chip zucchini bread, two batches of zucchini chocolate chip muffins, countless side dishes to the chicken that I have almost every day for lunch, and finally, a batch of 24 chocolate chunk zucchini brownies.

I really didn’t know what to expect with this one. I realized that they are basically vegan (besides the chocolate chunks, but I’m not going to not put chocolate chunks in, duh) and that makes me questions some things. I really don’t mean any offense here, but every single delicious brownie I’ve ever known is dense and fudgy and rich, which I’ve come to learn is due to the eggs and the butter that make up the bulk of of the brownie batter (besides the sugar. There’s always lots of sugar). I was utterly skeptical of a recipe that says you don’t need any butter to create the perfect brownie. However, I had a large zucchini to use up; the clock was ticking and vegetables don’t live forever. I decided to go for it…chocolate chunk zucchini brownies (extra chocolate chunks, might I add), here I come.

The results were surprising and delightful. The brownies were delicious. The zucchini did the job of the butter and eggs quite well because they were moist as can be. These brownies were cake-like and fudgy all at once (could it have something to do with the extra chocolate chunks?). You guys, sometimes vegetables really rock. These zucchini brownies made me feel like I was eating vegetables for dessert, and vegetables again the next day for breakfast with my coffee. When I actually did have some broccoli for lunch later that day, hours after my breakfast brownie, I congratulated myself for consuming so many green veggies within such a short time. I was the picture of health the week I made these brownies.

Anyway, I don’t think if I’m giving sound nutrition advice about these brownies being healthy because I know they’re definitely not (like, not at all), but you should make them anyway. Better to have zucchini in chocolate chunk brownies than no zucchini at all, right?

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Chocolate Chunk Zucchini Brownies

Ingredients

• 1/2 cup vegetable or canola oil
• 1 1/2 cups granulated sugar
• 1 tbsp vanilla extract
• 2 cups all-purpose flour
• 1/2 cup dark chocolate cocoa powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 3 cups shredded zucchini
• 2 1/2 cups chocolate chunks

Instructions

1. Preheat the oven to 350°F and line a 9x13" pan with foil and baking spray.

   Combine the oil, sugar and vanilla with an electric mixer until well blended. Add the flour, cocoa powder, baking soda and salt. The batter will be very dry. Then, fold in the zucchini. Fold in the chocolate chunks. I alway save some for sprinkling on top when the brownies are done baking.

   Pour the batter into the pan and bake for about 30 minutes. The brownies are done when a toothpick inserted into the middle comes out with  few crumbs.

Recipe Notes

This recipe is adapted from I Am Baker.

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