zucchini-browniesA friend of mine shared this recipe with me a week or so ago, sounded delicious so I made some for Kenny this week.  We think this is a keeper recipe, can’t wait to make these for the grandson’s next visit.


4 ounces BAKER’S unsweetened chocolate

¾ cup butter

2 cups sugar

3 eggs slightly beaten

1 teaspoon vanilla extract

1 ¼ cups flour

¼ cup cocoa powder

½ teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 ½ cups shredded zucchini

½ cup chopped walnuts


Preheat the oven to 350 degrees.

Line a 13×9-inch baking pan with foil, making sure that the piece of foil is large enough to allow the ends of the foil to extend up and over the sides of the pan. Spray the foil with non-stick cooking spray.

In a large microwave-safe bowl, add the chocolate and butter and microwave on high for 2 minutes. Stir until the chocolate is completely melted.

Stir in the sugar.

Blend in the eggs and vanilla, stirring to combine as much as possible (there may be some egg that doesn’t completely mix in – that is perfectly fine).

Sift flour, cocoa powder, baking powder, baking soda and salt in a medium bowl.

Add flour mixture to wet and mix thoroughly. Then add the zucchini and walnuts and stir to evenly combine.

Pour the batter into the prepared pan. Bake for 40 to 45 minutes or until a toothpick inserted into the center comes out with fudgy crumbs. (Do not over bake – these are very moist and fudgy brownies.)

Let cool completely.

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