Tomorrow is National Zucchini Day and as you know I did an entire week dedicated to the veggie because I love it so much (almost as much as my favorite veggie asparagus, but nothing will come that close)! But, what I didn’t give you was a dessert!!! I can hear you now, yuck…zucchini in my dessert! I know, I know, I was skeptical at first too, but if you follow the below recipe, I promise you that these brownies will become your go-to and you will be trying to find what other desserts you can add zucchini into!
Chocolate Zucchini Brownies:
1 Cup Flour
3/4 Cup Whole Wheat Flour
1/3 C Baking Cocoa
1/2 TSP Baking Soda
1/2 TSP Salt
2-3 Cups Shredded Zucchini
1 Egg
3/4 Cup Sugar
3/4 Cup Brown Sugar
1/2 Cup Greek Yogurt
1/2 Cup Vegetable Oil
1 TSP Vanilla
1 Cup Semisweet Chocolate Chips
Zucchini Brownie Ingredients
Preheat oven to 350
Combine the flours, cocoa, baking soda, and salt) in a large bowl
Stir in the shredded zucchini (including the water if there is any)
In a small bowl, mix together the egg, sugars, yogurt, oil and vanilla
Add this mixture to the dry ingredients and stir well (it may seem like there is too much dry mixture and won’t look like brownie batter, but keep stirring and mixing. it turns into the correct consistency!)
Pour in chocolate chips and stir until combined
Ingredients Mixed Together
Pour batter into a 13×9 pan that is sprayed with cooking spray
Brownie Mixture Ready to go into the oven
Bake for 35-40 minutes, or until cake tester is clean when inserted into the middle of the brownies
Baked Zucchini Brownies
Let cool for about 30 minutes, slice, and serve!
If you didn’t make this recipe and I didn’t tell you, you could not tell that there is zucchini in the brownies! While they do not taste exactly like the brownies that I am used to eating, they don’t taste of zucchini. It is a great way to hide veggies in something sweet!
Cut brownies!
YUM!
Ready to take a big bite!
Come back tomorrow when I give you a main dish to celebrate National Zucchini Day!
Zucchini Week:
Meatless Monday: http://www.newsforchews.com/2015/06/meatless-monday-zucchini-carpaccio/
Tuesday’s Tip: http://www.newsforchews.com/2015/06/tuesdays-tip-buy-organic-zucchini/
Zucchini Tuna Melt Boats: http://www.newsforchews.com/2015/06/zucchini-tuna-melt-boats/
“Fried” Zucchini: http://www.newsforchews.com/2015/06/thirsty-thursday-fried-zucchini/
- 1 3/4 Cup Flour
- 1/3 C Baking Cocoa
- 1/2 TSP Baking Soda
- 1/2 TSP Salt
- 2-3 Cups Shredded Zucchini
- 1 Egg
- 3/4 Cup Sugar
- 3/4 Cup Brown Sugar
- 1/2 Cup Greek Yogurt
- 1/2 Cup Vegetable Oil
- 1 TSP Vanilla
- 1 Cup Semisweet Chocolate Chips
- Preheat oven to 350
- Combine the flours, cocoa, baking soda, and salt) in a large bowl
- Stir in the shredded zucchini (including the water if there is any)
- In a small bowl, mix together the egg, sugars, yogurt, oil and vanilla
- Add this mixture to the dry ingredients and stir well (it may seem like there is too much dry mixture and won't look like brownie batter, but keep stirring and mixing. it turns into the correct consistency!)
- Pour in chocolate chips and stir until combined
- Pour batter into a 13x9 pan that is sprayed with cooking spray
- Bake for 35-40 minutes, or until cake tester is clean when inserted into the middle of the brownies
- Let cool for about 30 minutes, slice, and serve!
Pingback: Zucchini Brownies! |