SEE NOTES FOR FIRESIDE COOKING

Cakey Zucchini Brownies

Ready in 1.5 hours | Yields 16 Brownies

Ingredients

• ½ cup (112g)  Extra Virgin Olive Oil

• 1 ½ cups (300g) granulated sugar

• 1 tbsp vanilla extract

• 2 cups (256g) AP Flour

• ½ cup (64g) unsweetened cocoa powder

• 1 ½ tsp baking soda

• 1 tsp salt

• 3 cups zucchini, finely shredded do not drain

• 1 cup semi-sweet chocolate chunks 

Preparation

1. Preheat Oven Preheat oven to 350ºF and line  a 9x13 baking dish with parchment paper and grease with butter (or oil). Let the paper spill up and over the sides of the dish for easy removal and clean up. 

2. Start the  Batter In a large bowl combine oil, sugar, and vanilla until fully incorporated.

½ cup (112g)  Extra Virgin Olive Oil

1 ½ cups (300g) granulated sugar

1 tbsp vanilla extract

3. Add the Dry Ingredients Add flour, cocoa, baking soda, and salt. Mix until fully combined. The batter will be very dry, don’t worry. 

2 cups (256g) AP Flour

½ cup (64g) unsweetened cocoa powder

1 ½ tsp baking soda

1 tsp salt

4. Fold in Zucchini Mix the shredded zucchini into the batter, folding gently by hand. Now allow the batter to rest for a full 5 minutes. 

3 cups zucchini, finely shredded do not drain

5. Add Chocolate Chunks  Add in chocolate chunks (or peanut butter chips or walnuts or nothing at all) 

1 cup semi-sweet chocolate chunks 

6. Bake Spread brownie mixture into the pan and bake for 25-35 minutes. Use a toothpick to check brownies for completion. When removed, the toothpick should have some crumb, but it should NOT be a wet batter.

7. Dig in! Once the brownies  are ready, let them cool for as long as you can be patient, before cutting  into squares.

Notes

Eggs? You will notice that there are no eggs or butter in this recipe, and after making it, I doubt you’ll miss them. They bake beautifully like a cake, and just don’t need the air and flavor that eggs usually bring. This is a great recipe to make for vegan and ingredient-conscious friends!

For Fireside Cooking

Rather than a baking dish, to cook over a fire, our Dutch oven (or skillet with a lid) is going to be our best friend for this recipe. Line the Dutch oven with parchment or foil, and place batter inside.

Use a bed of hot coals, but NOT active flame.

Put the Dutch oven over the coal, and pile some coals on the lid (this gives a top-down heat like a convection oven) Think ⅔ coals on top, ⅓ underneath the Dutch oven. 

Bake for 25-35 minutes, checking after 20. Rotate the pot (not the lid) every 10 minutes for even baking.

Download the Recipe Here!