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!

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Comments

  1. Hey, I see no eggs or dairy. Genius!
    Do you think I could use carrot instead of zucchini?

  2. Carrots sound great! They’re nice and sweet and as long as they’re grated fine they should be good. Sean and I gave up most animal products for Lent so I have been experimenting with some recipes I had never tried before. I have some more I’m working on to post soon. Tell me how the carrot turns out!

    • Hopefully, I will try it this week. I juice carrots sometimes and love using the pulp for cookies and cakes; so this is perfect.
      The Orthodox rules of the Lenten fast allow for so many great foods that provide so much energy. I find myself eating better quality food each year as a result of fasting. Salad has never been a favorite of mine, but my taste-buds are awaking to the flavor of fresh leaves. It is surprisingly energizing too.
      Can’t wait to see what else you make!

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