In our garden this summer, my uncle Parker planted about 10 or 15 squash plants. And if you’ve ever grown squash, you know that is a lot of squash. At this point in the summer, we have to gather squash almost every single day. This means we are getting huge armloads of squash several times a week. And while I really enjoy squash, it’s gotten to the point where I’m having to get a little more creative with how I use it up. One can only eat so much stewed and roasted squash. So as I was pondering my kitchen table the other day that was quite literally covered in yellow squash that we’d accidentally allowed to get a little too big, I started thinking about zucchini bread. I’ve made chocolate zucchini bread several times in the past, and it’s always delicious. So I started wondering if it would be possible to use the yellow squash in the same way. Turns out, you absolutely can!

This is the perfect way to use up some of that excess squash that may have gotten just a *tad* big before you picked it. (Or like bigger than your forearm. Whoops.) My Nanny claimed they wouldn’t be any good to eat after getting that large because the texture can start to get a little spongy, but once they are shredded and added to this recipe no one will ever know that they were gargantuan, overgrown squash!

I’m calling these brownies because they turned out much more like brownies that bread, which is A-ok with me! They were chewy and soft and absolutely delicious. My husband has already requested I make a second batch! These are super simple to make and I highly suggest you try it out if you’ve got an over abundance of squash or want to sneak some home grown veggies into tonight’s dessert!

Yellow Squash Brownies Ingredients

  • 1/4 c butter, melted and cooled
  • 1/4 cup oil
  • 1/2 cup brown sugar
  • 1/2 cup regular sugar
  • 1 egg
  • 3 tbsp apple sauce
  • 1 tsp vanilla
  • 1 1/2 cups grated yellow squash, seeds removed
  • 1 cup flour
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 – 1 cup of chocolate chips

Yellow Squash Brownies Instructions

  • Preheat oven to 350 degrees. Spray an 8×8 pan with nonstick cooking spray.
  • In a bowl, whisk melted butter, oil, and sugars until well combined. Add in egg, applesauce, and vanilla and mix well.
  • Add grated squash. (Use your food processor’s grater attachment to make quick work out of this step. A box grater will work fine too.)
  • Stir in flour, cocoa powder, baking soda, baking powder, and salt. Fold in your chocolate chips.
  • Pour batter into prepared pan. Bake for 40 minutes or until toothpick comes out with only a few crumbs. Check doneness after 30 minutes of cooking.
  • Allow to cool for at least 20 minutes. Serve by itself or with vanilla ice cream. Enjoy!

And it’s that easy! So get out in the garden, gather a few squash, and bake some brownies! That’s my kind of farm fresh recipe. Enjoy!

Yellow Squash Brownies

Carley
Delicious gooey brownies with a hidden ingredient - yellow squash!
Prep Time 15 mins
Cook Time 45 mins
Course Bread, Dessert
Servings 12

Ingredients
  

  • 1/4 cup butter melted and cooled
  • 1/4 cup oil
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1 egg
  • 3 tbsp apple sauce
  • 1 tsp vanilla
  • 1 1/2 cups grated yellow squash seeds removed
  • 1 cup flour
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 - 1 cup chocolate chips amount to taste

Instructions
 

  • Preheat oven to 350 degrees. spray an 8x8 pan with nonstick cooking spray.
  • In a bowl, whisk melted butter, oil, and sugars until well combined. Add in egg, applesauce, and vanilla and mix well.
  • Add grated squash. (Use your food processor's grater attachment to make quick work of this step. A box grater will work well too.)
  • Stir in flour, cocoa powder, baking soda, baking powder, and salt. Fold in the chocolate chips.
  • Pour batter into prepared pan. Bake for 40-45 minutes, checking doneness after 30 minutes. A toothpick inserted should come out mostly clean with only a few crumbs.
  • Remove from oven and allow to cool for at least 20 minutes. Serve by itself or with vanilla ice cream. Enojy!
Keyword Baking, brownies, chocolate, dessert, squash
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