We continue to have a plethora of zucchini and earlier today a funny joke was shared with my work team that got me thinking about coconut pie... so somehow that brought us to brownies. I am not going to try to understand how that occurred so I would suggest that you just roll with that one. Since this recipe uses the moisture from the zucchini you can leave out dairy and eggs!
Ingredients
1 1/2 cups sugar
2 cups all purpose flour
1/2 cup vegetable oil
1/4 cup plus 1 tablespoon cocoa
powder
2 cups shredded zucchini (do
not squeeze out the liquid!)
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla
1 cup mini chocolate chips - or
regular - I just had mini in the cabinet
1/3 cup flaked coconut
1 teaspoon flaked sea salt
Heat the oven to 350 degrees. Prep a 9 x 13 pan with baking spray. In a large bowl, mix the sugar, flour, and oil until it is all moist. Love that word. Add the cocoa and mix until combined. It will be dry and you may be thinking this is weird but it will be okay in a moment. Add the zucchini and mix. Add the baking soda, salt, vanilla, and most of the chocolate chips (reserve some for the top).
Pour the batter into the prepared pan, sprinkle the top with the remaining chips, coconut, and flaked sea salt. Bake for 30 minutes or until a toothpick comes out clean. Enjoy warm with a dollop of ice cream or whipped cream. So yummy!
If you are a toddler, just skip the brownie. The whipped cream is all you need.
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