I don’t remember where this recipe came from but I make it a lot.

When I have extra zucchini, I shred it in my food processor and package it in two-cup packages, the amount called for in the recipe. The recipe does not call for eggs.

In a large bowl, combine:
2 cups flour
1½ cups sugar
1 teaspoon salt
1 teaspoon soda
1/3 cup cocoa

Add the following:
½ cup oil
2 cups grated zucchini (I usually peel it)
2 teaspoons vanilla

Mix together well and spread in a 9x13 cake pan. Sprinkle with nuts and chocolate chips. I like walnuts and maxi milk chocolate chips. Bake at 350 for 25 to 30 minutes. When it is done, it will spring back up when touched lightly with your finger. My oven, at our altitude, takes 25 minutes.

Option: Add a teaspoon of almond flavoring or ¼ cup of amaretto liqueur to the batter with the zucchini. It gives it a nice flavor.

I took these brownies to work with me and one of the fellows ate several. He couldn’t believe it when I told him they were made from zucchini. He had made a vow that zucchini would “never pass his lips.”