Fudgy Zucchini Brownies

Are you thinking ‘Zucchini Brownies??’, I don’t know about that. Well, that’s what I was thinking at first when I saw this recipe, but then I though about how much I like regular zucchini bread, so why add some chocolate into the mixture. I’m so glad I tried them, they are great! They turned out to be a nice dense brownie that is chocolatey, but not too sweet, and a good way to get some extra vegetables into the diet.

Zucchini Brownies

Adopted from A Dash of Sass

2 cups of grated zucchini, squeeze out extra liquid
1/2 cup olive oil
1/2 cup honey
1/2 cup apple sauce
1 teaspoon vanilla extract
1 3/4 pastry flour, or whole wheat pastry flour
1/2 cup natural cocoa powder
1/2 tsp salt
1 1/2 tsp baking powder
1 tsp cinnamon
1 cup dark chocolate chips melted

Pre-heat your oven to 350 degrees, and then line a 8 x 8 baking pan with foil or parchment and grease. In a large bowl mix together oil, honey, apple sauce, and vanilla. When well combined add in zucchini. In a separate bowl whisk together the flours, cocoa, salt, baking powder, and cinnamon. Gently mix the dry ingredients into the wet as they come together swirl in the melted chocolate chips, making sure not to over mix. The batter will be very thick, you might have to use your spatula to press out the dough into the pan, that’s okay. Bake for 30 – 35 minutes, until a toothpick comes out clean from the center. Let the brownies cool for at least ten minutes, after that you can eat them while they’re still gooey and warm or wait until they’re cooler and fudgy. Or both! It’s up to you, enjoy!

Recipe of the Week: Red Velvet Cupcakes

Since, I wasn’t able to post a recipe last week I’m doubling up this week and I thought these red velvet cupcakes were just the thing for my sweet tooth on Valentine’s Day. I took them to school with me and am glad to report I had none to bring back home. I hope you enjoy them as much as we did!

Red Velvet Cupcakes with Cream Cheese Frosting

Adopted from Cook’s Illustrated

Makes 24 cupcakes

Cupcakes

2 1/4 cups all purpose flour
1 1/2 teaspoons baking soda
pinch of salt
1 cup buttermilk
1 tablespoon white vinegar
2 teaspoons vanilla extract
2 large eggs
2 table spoons natural cocoa powder
1 oz bottle red food coloring
12 tablespoons unsalted butter, softened
1 1/2 ounces granulated sugar

Preheat your oven to 350 and place cupcake liners in pans. Whisk flour, baking soda and salt together in a small bowl. In another bowl whisk together buttermilk, vinegar, vanilla and eggs. In a small measuring cup stir together food coloring and cocoa powder to make a paste. In a mixer beat together butter and sugar for about two minutes, until light and fluffy. Add a third of the flour mixture, then half the buttermilk mixture, another third of the flour, the rest of the buttermilk and then the rest of the flour. Make sure the batter is well combined after each addition. Last mix in the cocoa paste until completely incorporated. Transfer the batter to a large zip top bag. Cut off one bottom corner and pipe the mixture into each cupcake liner until it is about 2/3 to 3/4 full. Place the pans in the oven and turn the heat down to 325. Bake for about 25 – 30 minutes, or until a toothpick comes out clean from one of the cupcakes. Let cool 10 minutes and then take them out of the pans to cool completely.

Cream Cheese Frosting

12 tablespoons unsalted butter, softened
3 cups powdered sugar
12 oz cream cheese softened
splash of vanilla extract

Beat butter and sugar on medium-high speed for about 2 minutes, until light and fluffy. Add the cream cheese 2 ounces at a time, making sure the cream cheese is fully incorporated before adding the next piece. Beat in the splash of vanilla and then refrigerate until ready to use. Use an icing bag or a large zip top bag with a cut corner to frost the cupcakes with ease. Sprinkles optional!