Zucchini Brownies

 

Yes, I know it is fall. There are apples and cider to enjoy. You’ve already got your license to pumpkin spice. You’re testing the limits of the amount of Halloween decorations the rest of your household will tolerate. I get it. But you know what’s really scary? The amount of summer squash I still have!

Since the yellow crooked neck squash I planted has been even more prolific than the always-reliable zucchini, I’ve been using it in place of the green stuff in my favorite savory dishes like Grilled Zucchini and Feta Dip, Zucchini and Cheddar Risotto, and Pasta with Zucchini, Corn and Fresh Mint. I still have to use up the zucchini, though, so I tend to use that in sweeter applications.

Enter Zucchini Brownies. You know you’ve hit squash bottom if you’re stuffing vegetables into your brownies. I’m so there.

These are actually pretty fabulous, however, deeply chocolate, and extra moist without being mushy. And, I challenge you to find the zucchini in the final product. Go ahead, look. I’ll wait.

 All the zucchini really does in this recipe is add moisture and fiber. Although you most likely won’t notice the added fiber, they will stay moist longer than you might expect for a pan of brownie sitting on the counter. Otherwise, these really just behave like brownies – chocolaty squares that ride the line between cookie and cake, maybe leaning more toward cake.

I stirred walnuts into my brownies, but, like any other brownie, you wouldn’t have to. You also wouldn’t have to add the instant espresso, but I like what it does for chocolate. You could add chocolate chips or some kind of chopped candy if you like. Really anything that you like in or on a brownie would go well in this mix.

Because first and foremost, these are just good basic brownies. They also happen to be, however, a way to trick someone into eating vegetables. Maybe just a few vegetables, but – ha, ha, you ate vegetables!

 

Zucchini Brownies

Adapted from afamilyfeast.com

 

1 ¼ cups all-purpose flour

¼ cup cocoa powder

1 teaspoon baking soda

½ teaspoon fine salt

2 teaspoons instant espresso powder

4 ounces unsweetened chocolate

¾ cup unsalted butter (1 ½ sticks)

2 cups granulated sugar

3 eggs

1 teaspoon vanilla extract

1 ½ cups shredded zucchini

¾ cup chopped walnuts

 

1. Preheat oven to 350 F. Prepare a 13 x 9 – inch baking dish by spraying it with cooking spray or greasing it as desired. Set aside.

2. In a medium-size bowl, combine the flour, cocoa, baking soda, salt, and espresso powder. Whisk together to combine well. Set aside.

3. In a medium-size saucepan, melt the chocolate and butter together over low heat. Stir frequently, making sure the chocolate doesn’t burn. When the mixture is smooth and creamy, remove from the heat.

4. Whisk in the sugar until well combined. Beat in the eggs until the mixture is very smooth and beginning to thicken. Whisk in the vanilla extract.

5. Add the flour mixture to the chocolate mixture and stir together just until the dry ingredients are moistened. Stir in the zucchini and walnuts, making sure they are well-distributed through the batter.

6. Transfer the batter to the prepared baking pan and smooth it out evenly. Bake at 350 F for 40-45 minutes or until a wooden pick inserted in the middle of the pan comes out with just a few moist crumbs attached and no wet batter. Cool in the pan on a wire rack.

Makes 12-16 brownies.

 

Other recipes like this one: Cocoa Chocolate Chip Brownies, Chocolate Zucchini Quick Bread, Chocolate Zucchini Cake with Chocolate Crumb Topping

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