Slow cooker zucchini brownie

If you never thought of adding zucchini to your baked goods, this is the best time of the year to try it. Slow cooker zucchini brownie is so moist, rich and no need to use your oven. Do I need to say more?

Zucchini brownie

I started baking slow cooker zucchini brownies last year as we had so many zucchinis at the urban garden, so I had to get creative with new recipes. I made this healthy zucchini brownie, which I LOVE, but this year I wanted to test a more classic brownie recipe.

Good butter, good chocolate and lots of zucchini.

The result is a rich and moist brownie, that I am sure you will love.

And the best part is that you do not need to use the oven to bake it as we will cook it on the slow cooker.

How to store zucchini brownies?

You can store the zucchini brownie in the fridge, in a closed container for up to 4 days. When you want to enjoy them, just cut a piece and pop it in the microwave. 5 to 10 seconds are enough, to make it warm and super moist.

Are you ready?

Slow cooker zucchini brownie

Recipe by Enara ParraCourse: Dessert, TraditionalCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 350 g shredded zucchini, drained for 30 minutes

• 170 g all-purpose flour

• 100 g sugar

• 60 g unsalted melted butter

• 2 large eggs

• 35 g cocoa powder

• 200 g chocolate chunks

• 1 tablespoon coffee (expresso) or 1 teaspoon instant coffee powder

• 1 teaspoon vanilla extract

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

Directions

• In a large bowl, combine melted butter, sugar and eggs, until fully combined.
• Add vanilla extract and coffee, mix until combined.
• Add the dry ingredients: flour, cocoa powder, baking soda, baking powder and salt, mix until fully combined.
• Fold in zucchini and chocolate chunk using a spatula.
• Place parchment paper on the slow cooker and pour the batter into the slow cooker.
• Place a clean kitchen towel under the lid and place it on the slow cooker.
• Cook on HIGH for 2 hours.
• Allow the cake to cool down for 20 minutes before pulling it off the slow cooker.
• Place the cake on a wooden board and add the extra melted chocolate on top if you like it extra chocolaty.
• Serve warm and enjoy it!

Notes

• Store it: You can store the zucchini brownie in the fridge, in a closed container for up to 4 days. When you want to enjoy them, just cut a piece and pop it in the microwave for 5 to 10 seconds, to get is warm and super moist.

This post contains affiliate links.