Fudgy Zucchini Brownies (egg, Nut & Lactose-free)

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 1/2 cup vegetable oil (corn oil or your preferred cooking oil)
• 1 cup sugar
• 2 teaspoons pure vanilla extract
• 2 cups flour
• 1/2 cup cocoa powder, unsweetened
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups zucchini, shredded (lightly packed measuring cup)

Recipe

• 1 preheat oven to 350 f and grease a 9 x 13 inch baking pan.
• 2 in a large bowl, combine the oil, sugar and vanilla until well blended.
• 3 in a medium bowl, whisk together flour, cocoa, baking soda and salt.
• 4 add dry ingredients to wet ingredients, stirring just to combine.
• 5 fold in the zucchini and mix well.
• 6 the batter will be very dry, but do not worry. the grated zucchini will release just enough moisture during the baking process to produce a moist and chewy brownie texture.
• 7 spread into the prepared pan, gently patting the mixture down.
• 8 bake for 25 to 30 minutes until brownies spring back when gently pressed.
• 9 cool for 30 minutes to 1 hour or until brownies are easy to slice.