Super moist zucchini brownies

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Cookie+Kate’s Zucchini Brownies are absolutely divine. To be honest, these are the first brownies from scratch I’ve made. However, I don’t think I’ll try another recipe after this. The combo of honey, zucchini, oil and eggs makes these SUPER DENSE but not in an overwhelming way. I had to  start over because I replaced coconut oil with butter, but the second time around, I used vegetable oil. Kate recommends any neutral oil.

The suggestion to use dark chocolate chunks was ON PAR. I also don’t have any of the flours recommended in these, so I used a mixture of AP and white wheat to make me feel a little healthier. Maybe this is unacceptable, but I really liked them for breakfast. No processed sugar!! I think this is a pretty easy dessert to bring  to a party. While I thought the zucchini was pretty visible, no one who tried them really could figure it out. Somebody asked if they had applesauce in them actually (???)

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shredded zucchini drained…the strainer didn’t really work for me so I pressed them with a paper towel

DSCN0532(pretend like the butter is oil :))

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DSCN0546choco-veggie goodness

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