- 1/2 cup Wilson’s Canola Oil or Wilson’s Coconut Oil
- 1 1/2 cups granulated sugar
- 1 tbsp. vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 tsp. baking soda
- 1 tsp. salt
- 3 cups finely shredded zucchini (DO NOT DRAIN)
- 1 1/4 cups semi-sweet chocolate chunks
Preheat oven to 180°C and prepare a pan with butter (or use baking spray) and line with parchment paper. (Allow parchment paper to go up the sides for easy removal)
In a large bowl combine oil, sugar, and vanilla until fully incorporated.
Add flour, cocoa, baking soda, and salt. Mix until combined. Batter will be very dry.
Fold in zucchini by hand. Allow batter to rest for 5 minutes.
Add in chocolate chunks and stir again. Batter should appear more moist. (if not, let it rest for 5 more minutes and stir again)
Spread brownie mixture into the pan and bake for 25-35 minutes. Brownies are done with an inserted toothpick is removed with crumbs. There should not be wet batter on the toothpick.
To decorate, drizzle some melted chocolate on the top.
Note: When baking with Zucchini’s, size matters. Small zucchini’s have more moisture and large zucchini’s are drier. Certain recipes work best with different sizes. Check the recipe itself to see if it is a dry recipe or moist recipe before deciding on what size zucchini you will use.
For example, I use small zucchini’s with this recipe because I want the moisture the zucchini gives.