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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Zucchini Double Fudge Brownies Recipe

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This recipe for Zucchini Double Fudge Brownies, by , is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Pam Mays


1 cup whole wheat flour
1 cup raw sugar
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup extra virgin olive oil
1 teaspoon vanilla
1/4 dark chocolate chips
1 small zucchini

Preheat oven to 350. Spray 9X13 pan with cooking spray.

In large bow, stir the dry ingredients together.

Place the zucchini in a food processor and puree it as much as you can. Add in the oil and vanilla and puree until smooth.

Pour the wet ingredients into bowl of dry ingredients and mix until a thick batter forms. Stir in chocolate chips.

Bake 15 minutes or until a toothpick inserted comes out clean. Cook for at least 15 minutes before cutting.

Enjoy if you prefer a soft, cake like consistency, but for a classic chewy brownie texture, wrap cut brownies in foil and freeze for at least an hour. Enjoy right out of freezer.




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