Ingredients
1 cup white sugar
(225g)
½ cup vegetable oil
(125ml)
2 tsp vanilla extract
2 cups self-raising flour
(300g)
¼ cup cocoa
sifted
2 eggs
lightly beaten
1 tsp salt
2 cups finely grated zucchini
approx. 2 medium zucchini
1 cup chocolate chips
3 tbsp pure icing sugar
for dusting
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Contains Soy
Equipment
- 1 20cm x 20cm cake tin
- 1 baking paper
- 1 bowl
Instructions
- Preheat oven to 180°C (160°C fan-forced). Line a 20cm x 20cm cake tin with baking paper and set aside. In a bowl, combine sugar, oil, vanilla, flour, cocoa, eggs and salt.
- Stir in the zucchini and chocolate chips until well combined.
- Pour mixture into prepared tin.
- Bake for 30-35 minutes or until cooked through. Cool and sift icing sugar over the top. Cut into squares.
Notes
Tip
This mixture is really dry before you add the zucchini. Stir in the zucchini and chocolate chips until well combined.
Tip
You don’t need to squeeze moisture out of the grated zucchinis.
Variation
If you don’t have chocolate chips, you can add 200g of melted chocolate in its place.
Sooo delicious! Even my nearly three year old loves it, he’s not a fan of most vegetables. I did tell him there was courgette in it. Do think it’ll be a thing we make a lot from now on. Very low dairy which I love, as he’s dairy allergic but okay with a little, could even make it dairy free. I used mainly dark chocolate chips, but also some white chocolate chips I love but needed to use up, which obviously added some dairy.
I just made this yesterday while my son was away. Sorry kid, but it’s hard to concentrate on a new recipe while you’re around. We’ll make it together next time.
I did mix it a little differently. I preferred to mix all the wet ingredients together first and then mix in the dry ingredients, although maybe I’d do the opposite next time. And I’d make it in a bigger tin, as I like my brownie nice and chewy, which I must say the edges were definitely. Beautiful texture though.