Use it Up! Fun Ways to Use Your Produce Box

Authors : Chiara Bertasso and Jessica Lantzke - Nutrition and Dietetic students University Centre for Rural Health

**Zucchini Brownies**

Not sure what to make with what you’ve got? If you’re staring at a fridge full of the usual veggie box staples and feeling uninspired, you’re in the right place. These recipes are built around commonly received fruit & vegetables, with easy but creative ideas to turn them into filling meals, snacks, and extras you can use throughout the week.

24 Servings. Prep time 20 minutes. Cook time 30 minutes. Total time under 1 hour.

These rich, fudgy zucchini brownies are a clever way to use up excess zucchini. Moist, chocolatey, and topped with a smooth cocoa frosting, they’re a crowd-pleasing bake that no one will guess has vegetables inside.

Ingredients

1½ cups white sugar
½ cup vegetable oil
2 teaspoons vanilla extract
2 cups all-purpose flour
½ cup unsweetened cocoa powder
1½ teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini

Method

Preheat the oven to 180°C. Grease and lightly flour a 9 × 13-inch baking tin.
In a large bowl, whisk together the sugar, vegetable oil, and vanilla until smooth and well combined.
In a separate bowl, mix the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a thick batter forms.
Gently fold through the shredded zucchini until evenly distributed.
Spread the batter into the prepared tin and smooth the surface.
Bake for 25–30 minutes, or until the top looks set. Remove from the oven and allow to cool for about 20 minutes.

Serving & Storage