Zucchini Brownies

Looking for a new recipe for when your zucchini plant grows overboard?

Look no further! These cakey zucchini brownies are a tasty treat with some hidden veggies.

We gathered an egg from our chicken friends and zucchini from a friend who had a large crop this year, but you can almost always find them at a late-summer farmer’s market too!

Ingredients

• 1/4c Cocoa Powder
• 1c Flour
• 1/2tsp Baking Soda
• 1/4tsp Baking Powder
• 1/8tsp Salt

• 1/4c Applesauce
• 1/4c Plain Yogurt
• 1c Shredded Zucchini
• 1 Egg (lightly beaten)
• 1/2c Sugar
• 1/2c Chocolate pieces (chips or chunks)
• cooking spray or butter

Equipment

• Smaller bowl (cereal size)
• Larger bowl (mixing bowl)
• Measuring cups
• Measuring spoons (teaspoons)
• Spatula
• Baking pan (8x13 or smaller)

Preheat the oven to 350°F

In your larger bowl, use the spatula to mix the cocoa powder(1/4c), flour(1c), baking soda(1/2tsp), baking powder(1/4tsp), and salt(1/8tsp). (Sugar is in the next step)

Once mixed, pour into your smaller bowl.

In the, now empty, larger bowl, stir together the applesauce(1/4c), yogurt(1/4c), zucchini(1c), egg and sugar(1/2c).

Slowly add the dry mix to the wet mix, pouring in about 1/4 of the bowl at a time and stirring in with the spatula until we’ll combined.

Add your chocolate pieces and lightly stir them in!

I used a little more than 1/2 of chopped chocolate.

Spay or butter your baking pan.

Evenly pour in the batter.

Bake for 20 min. Or until a toothpick, inserted into the center, comes out clean.

Let brownies cool a little and enjoy!