Zucchini Brownies

2014-08-09 17.36.38

‘Tis the season for giant zucchinis. Gardens are spitting them out all over town. When they get giant, they are best for baking into yummy things. I decided to try my hand at turing one into brownies and was amazed at the outcome. Seriously, these are fantastic. What you will need:

1/4 cup canola oil

1/4 cup unsweetened applesauce

1 and 1/2 cups sugar

2 tsp vanilla extract

1 tsp almond extract

1 cup white whole wheat flour

1 cup unbleached all-purpose flour

1/2 cup unsweetened cocoa

1 and 1/2 tsp baking soda

1 tsp salt

2 cups shredded zucchini, if using an extra large one, remove the hard seeds

1 bag semi-sweet chocolate chips

1/3 cup almond or soy milk

Preheat the oven to 350. Combine the oil, applesauce, sugar, vanilla, and almond extract in a large bowl. Stir until mixed well and chunky. Sift in the flours, cocoa, baking soda, and salt. Stir. The batter will be very dry. Stir in the zucchini. The batter will become very moist. Stir in 1/2 a cup of chocolate chips. Place batter in a large casserole dish. Make batter even in dish and bake about 30 minutes or until a toothpick inserted in the middle comes out clean. Set aside to cool.

While brownies are cooling, make a ganache with the remaining chocolate chips and almond/soy milk. Place both ingredients in a sauce pan and melt over low heat until well combined. Be careful not to burn the chocolate by stiring the entire time. Once combined, pour over the brownies.

It’s ready to eat or can sit longer. Serve with fresh berries for even more yummy!



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