Zucchini Brownies- nom nom nom!!!!!

Made with love from our giant garden zucchinis! Delicious!


Chocolate Zucchini Bread – adapted slightly from Joy of Baking - download, print and bake
(Makes one – 9 x 5 x 3 inch loaf.)

• 1 1/2  cups shredded raw zucchini 
• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/2 cup  canola oil
• 1/2 cup granulated white sugar
• 1/2 cup light brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 3/4 cup semi sweet chocolate chips

Preheat oven to 350°F with a rack in the center of the oven. Grease (spray some Pam on there) a 9x5x3 inch loaf pan.
Grate the zucchini, using a medium sized grater, and set aside. You do not need to squeeze the zucchini dry. In a large bowl whisk together the flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and allspice. Set aside.
In the bowl of your electric mixer (or with a hand mixer), beat the oil, sugars, eggs, and vanilla extract until well blended (about 2 minutes). Fold in the grated zucchini. Add the flour mixture, beating just until combined. Then fold in the chocolate chips. Scrape the batter into the prepared pan and bake a toothpick/cake tester inserted in the center comes out clean (about 55 to 65 minutes). Place on a wire rack to cool for about 10 minutes, then remove the bread from the pan and cool completely.