Zucchini Brownies
Do these dark, super-moist fudge brownies look like they're made with zucchini? No, they don't — and trust us, no one enjoying them will be the wiser. Rather than the usual method of shredding zucchini for your sweet treats, this time we purée it — so that all it adds is moisture, not any unwelcome "stringy" texture. Bonus: For extra fiber and nutrition, make these brownies with whole wheat flour; its "wheaty" flavor will disappear amidst all of that chocolate!
Baking gluten-free? For great results, substitute King Arthur Gluten-Free Measure for Measure Flour or King Arthur Gluten Free All-Purpose Flour for the all-purpose flour in this recipe; no other changes needed.
Ingredients
Brownies
- 8 ounces zucchini (about one 8" fresh zucchini, trimmed), cut into chunks*
- 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
- *If you don't have a scale, 8 ounces is about 1 1/2 cups shredded zucchini, lightly tamped down.
Frosting
- 3/4 cup semisweet or bittersweet chocolate chips
- 1/4 cup heavy cream or 3 tablespoons milk
Instructions
- Preheat your oven to 350°F. Lightly grease a 9" square pan.
- To make the brownies: Combine the zucchini, melted butter, eggs, and vanilla in the work bowl of a food processor, and process until smooth.
- Add the sugar, cocoa powder, espresso powder, baking powder, salt, and flour; process briefly, just until well combined.
- Add the chips, and pulse several times, to break up the chips just a bit.
- Pour the batter into the prepared pan.
- 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. Remove the brownies from the oven, and allow them to cool completely before frosting.
- To make the frosting: Combine the chocolate chips and milk or cream in a microwave-safe bowl or small saucepan. Heat until the milk is steaming, and the chips are soft. Remove from the heat, and stir until smooth.
- Spread the frosting atop the brownies. Place them in the refrigerator for an hour or so, to set; then store them at room temperature, covered, for several days.
- Yield: 16 brownies.
Nutrition Information
- Serving Size 1 piece (62g)
- Servings Per Batch 16
Amount Per Serving:
- Calories 170
- Calories from Fat 80
- Total Fat 8g
- Saturated Fat 5g
- Trans Fat 0g
- Cholesterol 40mg
- Sodium 70mg
- Total Carbohydrate 25g
- Dietary Fiber 2g
- Sugars 19g
- Protein 3g
* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.
Tips from our bakers
- If you don't have a food processor, use a blender to blend the zucchini, melted butter, eggs, and vanilla until smooth; then transfer the mixture to a mixing bowl before proceeding with the recipe.
