Fudgy Zucchini Brownies (Egg, Nut & Lactose-Free)
photo by MarthaStewartWanabe
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
12
ingredients
- 1⁄2 cup vegetable oil (corn oil or your preferred cooking oil)
- 1 cup sugar
- 2 teaspoons pure vanilla extract
- 2 cups flour
- 1⁄2 cup cocoa powder, unsweetened
- 1 1⁄2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups zucchini, shredded (lightly packed measuring cup)
directions
- Preheat oven to 350 F and grease a 9 x 13 inch baking pan.
- In a large bowl, combine the oil, sugar and vanilla until well blended.
- In a medium bowl, whisk together flour, cocoa, baking soda and salt.
- Add dry ingredients to wet ingredients, stirring just to combine.
- Fold in the zucchini and mix well.
- The batter will be very dry, but do not worry. The grated zucchini will release just enough moisture during the baking process to produce a moist and chewy brownie texture.
- Spread into the prepared pan, gently patting the mixture down.
- Bake for 25 to 30 minutes until brownies spring back when gently pressed.
- Cool for 30 minutes to 1 hour or until brownies are easy to slice.
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RECIPE SUBMITTED BY
<p>My name is Rebecca, but my family and friends call me Becky. I am 33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years. We have a beautiful 5-year-old daughter and a 3-year-old son. I am amazed at how quickly our kids are growing and developing. I read a lot about and hold my own personal skepticism regarding the affects of additives such as preservatives, hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc. With the increasing number of children and adults with food allergies, I am suspicious that the last century of our nation's food industry improvements have contributed. I'm doing the best I can to protect my family from the risks, but it is difficult to avoid every additive. I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of cooking for those with food allergies but can't imagine making it an every-day affair.</p>
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