Ingredients
- 1/2 cup canola oil
- 1 1/2 cups sugar (you can replace up to half of the sugar with a stevia blend)
- 2 teaspoons vanilla extract
- 2 cup unbleached all-purpose flour
- 1/2 cup unsweetened cocoa
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 large zucchini to yield 2 cups of shreds
- Preheat oven to 350 degrees F.
- Combine oil, sugar and vanilla extract in a bowl until well-combined and crumbly.
- Combine flour, cocoa, baking soda and salt in a separate bowl.
- Add sugar mixture to the flour mixture.
- Using a grater, shred the zucchini.
- Stir the zucchini shreds into the batter until thoroughly incorporated. Batter should be moist and thick.
- Scrape batter into an 8 x 11 baking dish.
- Bake for approximately 25-30 minutes or until the brownie is fairly firm and begins to pull from the sides of the pan.
- Allow brownies to cool.
Instructions
Notes
Variations: Add 1/2 cup chopped nuts or chocolate chips or top with frosting.