This recipe is from my great friend and baker Amy. I always love to hear what she’s up to in her kitchen! Since her husband is an amazing gardener, she gets a fair amount of produce all summer and fall, and this is one way she loves to use her zucchini. I have to say it helped us get through quite a bit of zucchini this week, too!
Incidentally, I added two eggs on accident the first time I made these, and really liked the results. The eggs gave the brownies a bit more of a lift, which also made them easier to eat. I served them with whipped cream. Great.
Amy’s Zucchini Brownies
2 c. flour
1/2 c. cocoa powder
1 1/2 t. baking soda
1 t. salt
1/2 c. vegetable oil
2 eggs (optional)
1 1/2 c. sugar
2 t. vanilla
2 c. shredded zucchini
1/2 c. chocolate chips or nuts
Preheat oven to 350 degrees. Grease and flour a 9×13 baking pan (or line with aluminum foil and spray with Pam).
In a large bowl, mix oil, sugar, eggs (if using) and vanilla until well blended. In a medium bowl, whisk flour, cocoa, baking soda, and salt. Stir the dry ingredients into the sugar mixture (the mixture will be quite dry). Fold in the zucchini and mix well–if the batter is still dry, wait a few minutes for the moisture in the zucchini to moisten the batter. Stir in walnuts or chocolate chips and spread the mixture evenly into the prepared pan.
Bake for 25-30 minutes in preheated oven until brownies spring back when touched. Cool on a wire rack. Enjoy!
Bees Knees Recipes 
I loved this recipe! I used the eggs and about a cup more zucchini and had to cook it about 10 more minutes and it was SO good! More like a cake than brownies-no one could believe it had zucchini in it!
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