Aug 22, 2009

Zucchini Brownies


A clever, yet sneaky way to hide veggies! These turned out moist, chewy, and chocolatey-good.

Ingredients (wet):

1 1/2 C. pureed raw zucchini (consistency of apple sauce)
1 C. brown sugar
1 C. granulated sugar
2 tsp. vanilla extract
1/2 C. vegetable oil
Add 2 T. ground flaxseed to this mixture

Ingredients (dry):

2 C. all purpose flour (you should be able to use whole wheat pastry flour, but haven't tried it)
1/2 tsp. salt
1 tsp. baking powder
3/4 C. cocoa powder
3/4 C. chocolate chips (optional)

Spinz:
Mix the wet and dry ingredients in separate bowls. Add half of the dry mix to the wet until incorporated, then the second half - don't over mix! Pour into a prepared 9x13x2" baking pan, spread out, and bake for 20-25 minutes at 350. Let cool for 10 minutes on a rack before cutting.

Note: My home-grown zucchini is very juicy and the batter is thick but easily spread. If your batter seems a bit too thick, add a couple of tablespoons of soy milk (or other milk) to thin it out.

8 comments:

  1. WOAH.

    i've made zucchini muffins before, but never brownies! genius!!!

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  2. YUM! That brownie looks GORGEOUS!

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  3. These look great! I've been thinking of a chocolate zucchini cake but hadn't thought of brownies! Thanks for the recipe.

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  4. Hey there,

    I stumbled here from a link on another blog. With loads of zucchini to use up, I decided to cook up a batch of these brownies.

    Honestly, these are the best vegan brownies I've made and I've actually tried quite a few recipes. Thanks for posting this!

    PS - I blogged about them today and gave a shout back to you!

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  5. Thanks for the shout out Jody! :D

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  6. These sound terrific. I love adding veggies to desserts and sweet things. I am definitely giving these a try sometime!

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  7. It looks wonderful! I am drooling!

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  8. Oh, wow! I can imagine how super moist these would be.

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