This recipe comes from one of the original “Urban Farmers”. I met Benny in 2005 if I was to guess his age at the time would say he was probably around 72. My husband and I had been married a few years and had just moved back to Minneapolis from Indiana. We were poor and my husband was finishing his internship. Benny and his wife lived in Minneapolis and had a huge garden and some bee hives. Benny used to give us all kinds of fruits and vegetables from his garden from Apples to Zucchini and I appreciated all of it…except the zucchini. That is when Benny gave me the following recipe. This recipe is perfect for those times when you forget to check the zucchini plant a few days and the zucchinis have grown to the size of baby watermelons. One of those will be enough zucchini for 4 pans. Anyway, I LOVE these brownies, the zucchini just melts into the brownies so you don’t notice it is there.
1¾ cups sugar
½ cup vegetable oil
½ cup butter, softened
½ cup buttermilk
1 teaspoon vanilla extract
2½ cups all-purpose flour
¼ cup baking cocoa
1 teaspoon baking soda
1 teaspoon baking powder
2 cups finely shredded zucchini
¾ cup semisweet chocolate chips or chunks
1. Preheat oven to 325°. Grease and flour a 9×13 baking pan.
2. In a large bowl, cream the sugar, oil and butter. Beat in the buttermilk, eggs, and vanilla.
3. In a separate bowl combine the flour, cocoa, baking soda, and baking powder.
4. Gradually beat the flour mixture into butter mixture.
5. Fold in the zucchini and ½ cup chocolate chips.
6. Spread the batter evenly in the pan and sprinkle with the remaining ¼ cup chocolate
7. Bake for 40-45 minutes. Allow to cool 15 minutes before cutting.
8. Serve warm or cool with ice cream or whipped cream.