Vegan Zucchini Brownies

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Yes, you read that correctly. These brownies are made with 2 cups of grated zucchini and skip the usual eggs, butter and milk that might be found in brownie recipes. Does it sound strange? Absolutely. Do they taste delicious? You bet! In fact, Parker just ate the last piece for “dessert” last night and he’s already begging me to make another batch. And trust me, if it didn’t taste good, Parker wouldn’t touch it with a 10-foot pole. Oh and I neglected to tell the Irishman what was in the brownies and he ate about 4 of them. See? I wouldn’t lead you astray. Now, here’s what you’ll need.

  • 1/2 cup vegetable oil
  • 1 1/2 cups white sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups shredded zucchini

Throwing these together couldn’t be easier. Mix all of the wet ingredients together in one bowl and mix all of the dry ingredients together in another bowl. Then, just add the wet ingredients to the dry, mix thoroughly and pour the batter into a greased and floured 9×13 baking dish. Bake these at 350 degrees for about 25 minutes or until a toothpick inserted into the center comes out clean.
By the way, these brownies would be awesome with chocolate frosting, but I got too lazy to go the distance (and I didn’t really want to give Parker the extra sugar). I love that there’s an ample amount of zucchini in this recipe, but everyone still feels like they’re getting a treat.
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