I have so many zuchinni right now! And it’s not because we have a garden. It’s simply because the hubs and I both went grocery shopping. Whoops. So we’ve been eating a lot of this and a little that. But I still have a couple of zucchini about to turn. I hear there are lots of gardeners and CSA members out there with the same conundrum. Enter the zucchini brownie.
The zucchini brownie is not my favorite brownie in the world. If you ask me to make a pure, fudgy, unadulterated, x-rated brownie, I have a recipe that makes your brain go into a high I can only imagine meth addicts seek. However, that is exactly the kind of mind-altering sugar I am attempting to avoid most days. And so this recipe is a sweet, moist, and satisfying brownie that is appropriate for young viewers. It is pretty delicious and if you choose hippie chocolate chips like ‘enjoy life’ or other refined sugar free brands, it’s pretty good for you too. I highly reccomend them.
2 cups zucchini, grated or spiralized.
1/2 cup virgin coconut oil
1/2 cup honey
1 teaspoon vanilla extract
1 cup whole wheat flour (pastry flour is best, but not required)
3/4 cup whole spelt flour (or an additional 3/4 cup whole wheat flour)*
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1 1/2 teaspoon baking powder**
1/2 teaspoon cinnamon
1 1/2 cups (12 ounces) semi-sweet or dark chocolate chips (I used a bag of Ghirardelli 60% Cocoa Chips)
- Preheat oven to 350 and line an 8 inch baking pan with parchment paper. You could also just grease it, but I like being able to pop out the whole pan to slice better.
- Grate or spiralize zucchini. Dump into a colander and squeeze it with a towel to get rid of excess moisture. You can treat it like tofu and put a towel and something heavy on top. Fluff it back up with a fork.
- In your mixing bowl, beat together the wet ingredients (oil, eggs, honey and vanilla). Stir in the zucchini.
- Combine the dry ingredients (flours, cocoa, salt, baking powder, cinnamon) into the wet/zucchini mixture. Stir just until combined, and then stir in the chocolate chips.
- Pour the batter into your prepared pan and bake 30-35 minutes (use a toothpick or skewer to test the center to see if comes out clean.) Let cool completely.