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brownies

Zucchini Brownies with sourdough discard

The most tender and moist brownie recipe you will ever make! You won't even be able to tell there is zucchini in this. It's a great recipe to make when your garden is overflowing with squash and you don't know what to do with it all!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 9
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup butter or avocado oil unsalted butter if using butter
  • 1 cup white cane sugar
  • 1 tbsp vanilla extract
  • 1/2 cup sourdough discard
  • 1 cup all purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2 cups shredded zucchini Half of juice squeezed out
  • 1 cup semi-sweet chocolate chips

Equipment

  • 9x9" pan

Method
 

  1. Preheat oven to 350° and grease a 9x9" pan with coconut oil
  2. Shred your zucchini with a cheese grater with small holes. Squeeze out about half of the liquid
    2 cups shredded zucchini
  3. In a large bowl add oil, sugar, and vanilla mix. Then add flour, cocoa, sourdough discard (optional), baking soda, and salt, mix well.
    1/2 cup butter or avocado oil, 1 cup white cane sugar, 1 tbsp vanilla extract, 1/2 cup sourdough discard, 1 cup all purpose flour, 1/2 cup unsweetened cocoa powder, 1 1/2 tsp baking soda, 1 tsp salt
  4. Add in shredded zucchini and chocolate chips, mix.
    1 cup semi-sweet chocolate chips
  5. Spread brownie batter in your pan and bake for 1 hour. They are done when you stick a knife in and it comes out clean. Allow to cool fully before cutting into.

Notes

You can leave out the sourdough discard and you will still have a delicious brownie. 
Pre-shred and freeze your garden zucchini and use frozen zucchini in this. Just thaw and drain a little bit of the water out. 
Double this recipe for a 9x13" pan
If you want to use freshly milled flour use 1 1/4 cup of a soft white wheat