The texture of these rich bittersweet brownies is more cakey than fudgy and absolutely full of moisture, thanks to the addition of shredded zucchini. We combine the squash with sugar and a little salt and allow it to stand for a few minutes before stirring in the rest of the ingredients; this draws out some of the liquid and helps to hydrate the batter.
1½ cup(s), shredded
Unsweetened cocoa powder
1 large, lightly beaten
- Preheat oven to 350°F. Line an 11 x 7–inch baking dish with parchment paper.
- In a medium bowl, stir together zucchini, sugar, and salt; let stand 5 minutes (there should be liquid pooling at the bottom of the bowl).
- Meanwhile, in another medium bowl, whisk together flour, cocoa powder, and baking soda. Stir oil, vanilla, and egg into zucchini mixture. Stir in flour mixture (batter will be thick). Spread batter evenly into prepared pan. Bake at 350°F until a wooden pick inserted in center comes out with a few moist crumbs, 22 to 25 minutes.
- Using parchment paper, lift brownies out of pan; cool on a wire rack. Cut into 15 pieces.
- Serving size: 1 brownie
Be sure to line the baking dish with parchment paper; it allows you to lift the brownies out of the hot pan so they can cool more quickly.