Zucchini Brownies, Best of Both Worlds!

Zucchini Brownies, Best of Both Worlds!

July 22, 2016

Pick zucchinis that are firm, shiny, and small to medium size because large zucchinis can be watery or mushy. To keep zucchini fresh and firm, store it in the refrigerator, outside of plastic bags or containers. Here’s what you’ll need to make some tasty zucchini brownies:


• 1 cup of butter, softened
• 1 1/2 cups of sugar
• 2 eggs, beaten
• 1/2 cup of sour cream
• 1 teaspoon of vanilla
• 2 1/2 cups of flour
• 1/4 cup of cocoa
• 1 teaspoon of baking soda
• 1/2 teaspoon of baking powder
• 1/2 teaspoon of salt
• 2 cups of shredded zucchini


In a large mixing bowl, combine butter and sugar, and then add eggs, sour cream and vanilla and mix. In a separate bowl, combine dry ingredients, flour, cocoa, baking soda, baking powder and salt. Gradually add dry mixture to creamed mixture. Fold in zucchini. Pour batter into a greased 9"x13" baking pan. Bake at 350° for 35-40 minutes.

Recipe is courtesy of Walnut Creek Cheese.


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