I’ll just come out and say it: I was pretty scared to bake with zucchini. I like it, I’ve just never thought to seek out any recipes that use it in a baked item.
So when Stephanie announced that our secret ingredient for September’s Bakin’ Friends group was zucchini, I felt unprepared. And then I remembered saving this recipe!, and thankfully Pinterest now let’s us search our pins (thank goodness!)
I was a bit worried these would come out dry as the batter is quite doughy and thick, but trust the process! These came out anything but dry, and had a nice cakey texture with lots of chocolate flavor. You can tell there is something extra to them, but in an interesting way. Your brain kind of has to do a double-take!
Source: Movita Beaucoup
Makes: one 13×9-inch pan; 20-24 bars
1/2 cup canola oil
1 & 1/2 cups (300 grams) white sugar
2 teaspoons (8 grams) vanilla
2 cups (250 grams) all-purpose flour
1/2 cup (40 grams) unsweetened cocoa
1 & 1/2 teaspoons (8 grams) baking soda
1 teaspoon (8 grams) salt
2 cups shredded zucchini (2-3 zucchini)
1/2 cup nuts (optional)
1. Preheat oven to 350 degrees F. Line a 13×9-inch baking pan with parchment paper or lightly grease.
2. In a large bowl, mix together the oil, sugar and vanilla.
3. Combine the flour, cocoa, baking soda and salt in a bowl. Stir into the oil mixture.
4. Fold in the zucchini and nuts (if using). (Mixture will be very thick!)
5. Gently press the mixture evenly into the prepared pan and bake for 25-30 minutes until they spring back when touched or a toothpick comes out clean.
6. Top with frosting or powdered sugar, if desired.