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The Hood Magazine

Zucchini Brownies

Aug 27, 2015 01:38PM ● By Hood Magazine


  • 2 c all-purpose flour
  • 2 tbsp unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 c butter
  • 1 1/2 c white sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2-1/2 c shredded zucchini
  • 2 tbsp white sugar
  • 1 c chopped nuts
  • 1 c chocolate chips



Preheat oven to 350 degrees. Grease a jellyroll pan. Sift flour, cocoa powder, baking soda, and salt together in a bowl. Beat the butter and sugar with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended and then beat in the vanilla extract with the last egg. Mix in the flour mixture until just incorporated. Fold in the zucchini; mixing just enough to evenly combine. Pour mixture into prepared pan. Sprinkle the remaining 2 tbsp sugar, chocolate chips, and walnuts on top. Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 25 to 30 minutes.