Ingredients

The following ingredients have 4 Servings
  • 2 cups (280 g) all-purpose flour
  • 2 cups (400 g) granulated sugar
  • 1/2 cup (50 g) unsweetened natural cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (240 ml) evaporated milk ((see notes))
  • 1 tablespoon (15 ml) apple cider vinegar
  • 1/4 cup (60 ml) vegetable or canola oil
  • 2 teaspoons (10 ml) pure vanilla extract
  • 2 cups (200 g approx) shredded zucchini
  • 6 oz (170 g) semi-sweet chocolate chips

Instruction

  • Preheat the oven to 350° F (180º C). Line a 13x9-in baking pan with parchment paper and lightly grease with baking spray.
  • In a large bowl, whisk the flour, sugar, cocoa, baking powder, baking soda, and salt. Set aside.
  • In a small mixing bowl, whisk evaporated milk, vinegar, oil, and vanilla until blended. Add to flour mixture; stir just until moistened. Stir in zucchini and chocolate chip; mix until just combined.
  • Transfer batter to prepared baking pan.
  • Bake 25-30 minutes, or until the center of the brownies in the pan no longer jiggles and is just set to the touch. If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies. If there is wet batter on the toothpick, they need more time. Take them out of the oven.
  • Cool completely in the pan on a wire rack before cutting.