This summer, we had the opportunity to work with Morgan, our intern from Logan University, who supported our food pantry operations and Garden Greens Program. She also took initiative to address a common challenge — how to make use of an influx of seasonal produce, especially zucchini. She developed a simple and tasty recipe for Zucchini Brownies and shared samples with our clients. Morgan showed a new way to use what’s available.
We appreciate her sweet contribution and the time she spent helping us serve our community!
ZUCCHINI BROWNIE RECIPE
What I need:
- 1 cup grated zucchini (squeeze out excess water)
- 1 cup all-purpose flour (or whole wheat for more fiber)
- ⅓ cup unsweetened cocoa powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup vegetable oil (or ¼ cup oil + ½ cup of applesauce for a lighter version)
- ½ cup sugar (can be reduced to ⅓ cup or use brown sugar)
- 1 tsp vanilla extract Optional- ½ cup of chocolate chips or nuts
Let’s Cook!
- Preheat oven to 350F (175C). Grease or line an 8×8 baking pan.
- In a bowl, mix flour, cocoa powder, baking soda, and salt.
- In another bowl, mix oil, sugar, and vanilla until smooth.
- Stir in grated zucchini to the wet mix.
- Add dry ingredients to wet and stir gently until just combined (batter will be thick).
- Optional– Fold in chocolate chips or nuts.
- Spread into prepared pan and bake for 25-30 minutes, or until toothpick comes out with moist crumbs.
- Let brownies cool before cutting.
Serves 12 – Calories 180 kcal – Carbohydrates 18g – Protein 2g – Fat 9g
