Fudgy Zucchini Brownies

• Vegetarian

• Produce

  • 1 8 ounces zucchini

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1/2 tsp Baking powder
  • 3/4 cup Chocolate chips, semisweet
  • 2/3 cup Cocoa powder, unsweetened Dutch-process
  • 1/4 heaping tsp Salt
  • 3/4 cup Sugar
  • 1 tsp Vanilla extract

• Drinks

  • 1/2 tsp Espresso, powder

• Dairy

  • 3 tbsp Butter, salted

Found on themerchantbaker.com

Ingredients

• 8 ounces zucchini (about one 8 fresh zucchini, trimmed), cut into chunks
• 3 tablespoons salted butter, melted
• 3 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup sugar
• 2/3 cup unsweetened Dutch process cocoa powder
• 1/2 teaspoon espresso powder
• 1/2 teaspoon baking powder
• heaping 1/4 teaspoon salt
• 1/2 cup all purpose flour
• 3/4 cup semisweet chocolate chips

Directions

• Preheat oven to 350 degrees F. For easiest removal, line a 9 square pan with foil and spray with cooking spray.
• Chop up zucchini into chunks and place in food processor along with melted butter, eggs and vanilla. Process until smooth.
• Add sugar, cocoa powder, espresso, baking powder, flour and salt. Pulse a few times just until combined.
• Add chocolate chips and pulse several times to break the chips up a little.
• Pour into prepared pan. If you have a lot of air bubbles, drop (or firmly tap) the pan on the counter a few times to pop them and release excess air.
• Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached to it. There should be no wet batter clinging to the toothpick.
• Allow to cool. Use the foil to lift them out of the pan, then cut into squares. Or, allow to cool, refrigerate until cold and then cut into squares.