Zucchini Brownies

Today’s clever recipe comes from Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert (kindly lent to me by my lovely friend Kathy – many thanks!). When I first spied it, I was truly intrigued. What a sneaky thing to do; hiding all those veggies and healthy ingredients in a batch of seemingly decadent brownies. Take THAT kids – Hahah! But don’t let the concept turn you off. These ultra moist brownies are rich, dense and delicious. I must say my daughters were slightly skeptical at first, but the results certainly speak for themselves. Besides, they were having too much fun feeding zucchini slices into the food processor to waste time arguing. Ah, bliss..

Yields 24 brownies.



SODIUM CONTENT: 6 mg per brownie

INGREDIENTS

1 c. all-purpose flour
3/4 c. whole wheat flour
1/3 c. unsweetened cocoa powder
1 t. Ener-G sodium-free baking soda (available online at healthyheartmarket.com)
3 c. shredded zucchini (1 medium zucchini)
1 egg
3/4 c. sugar
3/4 c. brown sugar
1/2 c. Stonyfield Farm organic lowfat vanilla yogurt
1/2 c. vegetable oil
1 c. semisweet chocolate chips

DIRECTIONS

Preheat oven to 350 degrees. Grease a 9 x 13-inch pan and set aside.

Measure the flours, cocoa and baking soda into a mixing bowl and whisk well. Add the zucchini, egg, sugars, yogurt and oil and stir well to combine. Scrape the bottom and sides of the bowl to make certain everything is incorporated. Last, stir in the chocolate chips. Pour the batter into the prepared pan. Place pan on the middle rack in the oven and bake 35 minutes. Remove from oven and place pan on a wire rack to cool. Cool fully before cutting into bars. Store leftovers in an airtight container.

Print Friendly and PDF

facebooktwittergoogle_plusredditpinterestlinkedintumblrmail
facebooktwitterpinterestinstagram
This entry was posted in Cookies, Dessert. Bookmark the permalink.

3 Responses to Zucchini Brownies

  1. Zucchini Brownies?! Yes, please. Since they are healthier (or at least the zucchini will make me think so), I finally have a good excuse to eat half the pan, right? These brownies sound fabulous. I can’t wait to try these out!

  2. Kate Howard says:

    I located a recipe for Double Chocolate-Zucchini Brownies, sweetened with honey, using Baker’s unsweetened Choc powder and Semi sweet Chocoale Chips. I used King Arther All-purpose flour, sea salt, and baking powder. I made the brownines for the troops overseas, in my daughter’s medic company. They snarf up anything I want to send them, just to get homemade from the states. I made 10 dozen brownies; 4, with cinnamon and mint chips added; 4, with instant coffee powder and 65% Cacao, grated; 2, spiced with cinnamon and red pepper with the chocolate chips. We may have some ‘wired’ medics treating the wounded in the clinics. Girl, you inspire me to experiment. Thank you, and the troops thank you. Kate

  3. Pingback: The Daily Dish » Blog Archive » Zucchini Soup

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>