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Zucchini Brownies

From: mykitchenwand.com

1.5 cups of sugar
.5 cup of vegetable oil
2 cups all purpose flour
.25 cup cocoa
2 cups shredded zucchini
2 tsps. vanilla
1 tsp. salt
1.5 tsp. baking soda
.5 cup dark chocolate chips

Preheat the oven to 350 degrees and lightly grease an 7 x 11 baking pan. This is not a size I use very often and if you don`t have one, try 1.5 times the recipe in a 9 x 13. You will need to bake the larger quantity a little longer.

In a mixing bowl or mixer, add the sugar, oil and flour. Combine until the mixture looks like you are at the beach ( wet sand consistency ). Continue to mix as you add all the remaining ingredients, leaving the chocolate chips to the end. I mix them in by hand as I do most things.

With a stand mixer your batter may be a little moister from the mechanical mixing. By hand, the first time I made this recipe, I thought it was going to be too dry and added 1 Tbsp of cream to the mixture but in the end it didn`t need it.

Place batter in pan and smooth to the edges. Bake for 25 – 30 minutes. A toothpick should come out cleanly and the brownies should not giggle in the middle when moved. If you like creamier brownies go for the shorter time. You will find the brownies will sink a little in the middle of the pan. If you like yours chewier, tend towards the 30 minutes.

Allow these brownies to cool before cutting and sharing.