Chocolate Zucchini Brownies
Have a sweet tooth? Can’t resist Chocolate? Crazy about brownies? Then, this recipe is for you! But, do you also secretly wish your dessert included a nutritious element? Then, this recipe is most definitely for you! Rich, moist, scrumptious, tempting and chocolaty – everything you’d want in a dessert plus a vegetable contributing it’s awesome fiber content to this delicacy! How awesome does that sound!
I love love love chocolate! As hot chocolate, as brownies, as a cake and as an ice-cream….in almost every form. But, of all these I think brownies are a perfect way of dessert portion control. This recipe is adapted from Smitten Kitchen but I tweaked it on the chocolate and the butter. And, I wanted to incorporate something more into it…so I made these brownies with a twist of wholesome goodness to make them ‘Chocolate Zucchini Brownies’. Trust me, chocolate is such a dominant flavor and taste that no one will even know these brownies also have zucchini hidden in them. So, the best thing about using Zucchini in these bites of awesome goodness is that it doesn’t try to compete with chocolate for the taste, but rather adds it’s high fiber content to these brownies! And before I head on to the recipe, let me warn you that these will not last long!
Prep time: 15 mins
Bake time: 30 to 35 mins
Serves: makes around 16 squares plus a few tiny squares
– Unsweetened Chocolate – 113 gms
– Zucchini – 1 cup – grated finely
– Sugar – 1n1/4th cup ~ 250 gms
– All-Purpose Flour – 2/3 cup – 85 gms
– Butter – 1/2 stick – at room temperature
– Eggs – 2 large
– Salt – 1/8th tsp
– Vanilla Extract – 1 tsp
1. Preheat oven to 350 F. Ready a cake pan lined with lightly greased aluminium foil or parchment paper. (I don’t have a square cake pan, so used my 9-inch dia round pan.)
2. In a cooking pot heat some water. Chop the chocolate lightly and take it in a sauce pan and place on the pot with water. Stir the chocolate until it melts. Remove from heat.
3. Add butter, sugar, salt, vanilla extract to the melted chocolate. Now, squeeze out any excess liquid from the grated zucchini and add it to the sauce pan. Whisk in eggs now one at a time. Finally, add the flour little by little and stir until everything is mixed well.
4. Empty the batter into the pan and pop it into it oven. Let it bake for 30 to 35 mins or until a toothpick comes out clean. Remove from oven and let it cool.
5. Cut into 2-inch squares or as desired. Top off with some powdered sugar.
Serve/Have them right away (if you can’t resist them) else refrigerate and enjoy them later!