July 30, 2013

Dark Chocolate Zucchini Brownies

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Brownies are some of the sneakiest desserts I've ever made.



And now zucchini.
 
 
These are my second favorite sneaky brownies I've ever made. These are also the fifth zucchini dessert thing I've made in two days. I'd make them again, but Stephen politely requested no more chocolate.  Or zucchini. It's not that he doesn't like zucchini bars or bread, but apparently five things is too much. So there won't be zucchini in the next post. If you are like Stephen, you will be happy!  He dubbed the next post his favorite dessert yet.
 


Enough about the next post!  Let's talk about these.  I really liked how these were more soft and less fudgy. They were easy to cut and hold, but still had pockets of melty chocolate chips and very moist brownie.
 


These are thick brownies, too!  I've said before, I don't like thin bars I end up eating two or three of them because there isn't much to a piece. Not so with these. You get a lot of chocolate brownie for each piece!  The zucchini contributes  practically all the moisture, since there isn't very much oil. This surprised me, but the end result was the same if not better than a traditional brownie.  I shredded my zucchini fine enough so green shreds were not a problem. The brownies aren't completely smooth, but there weren't any tell tale chunks. Honestly, I liked these better than the avocado ones because they were more of a traditional brownie in texture and slightly more traditional in taste, too. 
 

Dark Chocolate Zucchini Brownies
Recipe Source: Adapted from Two Peas in a Pod
Yield:16 servings

1-1/4 cup sugar
1/4 cup oil
1/4 cup pumpkin purée
2 teaspoons vanilla
1-1/2 teaspoon baking soda
1 teaspoon salt
1 cup white whole wheat flour
1 cup all purpose flour
1/4 cup unsweetened cocoa powder
2 cups shredded zucchini
3/4-1 cup dark chocolate chips

Preheat oven to 350. 

With a whisk, mix sugar, oil, pumpkin and vanilla together. Add baking soda, salt, flours, and cocoa and mix again.  It will be crumbly and dry. Add in the shredded zucchini and mix well. I used my hands for this part.  Stir in chocolate chips.

Spread into a greased 7x11 or 9x9 pan and bake for 25-30 minutes.


 
 

10 comments:

  1. Mmm mmmm DELISH! I'm going to have to try these, see if my siblings recognize anything different! That is after we get through my first set of brownies, which turned out REALLY well!!!!!!!

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    1. My siblings didn't! Although, you might want to wait a while . . . and not try to compete with peanut butter fudge! Thanks, Chloe!

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  2. I love these! Zucchini brownies are my favorite!

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    1. I know! I was going through your archives and found your recipe! That frosting looked amazing. Thanks!

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  3. Replies
    1. What I love is that no one even notices:) Thanks!

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  4. Wow, these look delicious, too! (There isn't anything on your blog that doesn't!) I like "sneaky" brownies, and yours are truly convincing... I wouldn't have guessed from the pictures that there was zucchini in them! Wow, a recipe coming up without zucchini? Are you sure that is even possible?

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    1. Haha! My family is so grateful! Unfortunately, our zucchini plant hasn't gotten the memo yet . . .

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  5. I'm so making these soon!! They look beyond fantastic and I am sure they will be the most perfect way to use up all those zucchini growing like mad in our yard... how will I go wrong with chocolate? ;-)

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    1. Thanks! Zucchini has this crazy ability to grow a ton. And I agree, chocolate is always good!

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