Zucchini Brownies

Yep, I did it again. Another successful vegetable hidden in the food. Not just any food but dessert!

I used a recipe from Texanerin. The only changes I made were to keep the skin on the zucchini and to up the cooking time. DSC_0178

My brownies came out cake like, and the ones in her picture looked a lot more gooey. Not sure if my changes were the reason. Either way all the kids gobbled them up!

Zucchini Brownies
Recipe type: Dessert
Cuisine: American
 
Brownies made with shredded zucchini and 100% whole grain!
Ingredients
  • 2 eggs
  • 1 tbsp vanilla extract
  • ¾ cup coconut sugar or unrefined or granulated sugar
  • ¼ cup (60 ml) unsweetened applesauce
  • 1 cup (125 grams) whole spelt or whole wheat pastry flour
  • ½ cup (45 grams) Dutch-process cocoa powder
  • 1½ teaspoons baking soda
  • ¼ teaspoon salt
  • 2 cups (about 300 – 320 grams) grated zucchini
  • 1 cup semi-sweet chocolate chips + ½ cup mini chocolate chips to sprinkle on top
Instructions
  1. Preheat the oven to 350 degrees F (176 degrees C) and line an 8"x8" pan with parchment paper or spray with baking spray.
  2. In a large bowl, mix together the eggs, vanilla, sugar, and apple sauce.
  3. In a separate medium bowl, mix together the flour, cocoa powder (sifted if lumpy!), baking soda and salt.
  4. Add the dry mix to the wet, gently stir until combined. Be sure not to over mix!
  5. Then fold in the zucchini and 1 cup regular size chocolate chips.
  6. Pour the batter into the pan and even the surface with a spatula.
  7. Sprinkle ½ cup mini chocolate chips on top.
  8. Bake for 55 minutes or until a toothpick inserted in the middle doesn't come out gooey. It might still be sticky - just not have raw batter on it.
  9. Store in an airtight container for up to 2 days at room temperature or up to one week in the refrigerator. I recommend storing them in the refrigerator right from the beginning due to their high moisture content.

 

Pin It

Leave a Reply

Your email address will not be published.

Rate this recipe: