This recipe will not use up a ton of zucchini. But it will be one of the BEST ways to use your zucchini. Melt in your mouth goodness! My kids gobbled them up. And, at 170 calories, a piece, I had a few of them too.
Original recipe can be found here, at King Arthur Flour. They have some nice tips to share. I am not paid to say this but this is my favorite flour to use.
Yield 16 brownies.
8 ounces zucchini (about one 8" zucchini, trimmed, cut into chunks or 1 1/2 cups pushed down)
3 tablespoons butter, melted
3 large eggs
1 teaspoon vanilla extract
3/4 cup sugar
2/3 cup unsweetened cocoa powder, Dutch-process cocoa preferred
1/2 teaspoon espresso powder, optional; for enhanced chocolate flavor
1/2 teaspoon baking powder
heaping 1/4 teaspoon salt
1/2 cup King Arthur Unbleached All-Purpose Flour or King Arthur White Whole Wheat Flour
3/4 cup semisweet or bittersweet chocolate chips
Frosting
3/4 cup semisweet or bittersweet chocolate chips
1/4 cup heavy cream or 3 tablespoons milk
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| My chocolate (it was frozen) did not melt all the way that is why there are those little bumps. |
In a food processor process the zucchini with the butter until it is smooth. Add in the eggs and vanilla next. Add the sugar, cocoa powder, espresso powder, baking powder, salt, and flour; process briefly, just until well combined.
Pour into the prepared pan and sprinkle the chips evenly over top.
Bake the brownies for 25 to 30 minutes, until a toothpick inserted into the center comes out clean, or with a few moist crumbs clinging to it; you shouldn't see any sign of wet batter.
Cool on wire rack completely before frosting them.
frosting: Heat milk or cream in microwave and pour into chocolate chips to melt them. If there are any unmelted portions, heat the mixture briefly in the microwave.
Spread the frosting on the brownies. Let set.
Yield: 16 brownies.
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