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!
A Sharper Focus 