Here’s a delicious treat you won’t feel guilty feeding your family. These brownies are so rich, moist and chocolatey you’d never know they’re good for you!
Chocolate zucchini brownies
Ingredients:
- 6 oz (170 g) dark chocolate (I like to use 70% cocoa solids)
- 1/4 cup (60 ml) butter, room temperature
- 1 cup (250 ml) brown sugar, packed
- 2 cups (500 ml) peeled and chopped zucchini (1 whole zucchini)
- 1/3 cup (80 ml) canola oil
- 1 Tbsp (15 ml) Greek yogurt
- 3 eggs
- 2 Tbsp (30 ml) cocoa powder
- 1 tsp (5 ml) vanilla extract
- 1 1/4 cups (310 ml) spelt flour
- 1/4 tsp (1 ml) sea salt
- 1 cup (250 ml) dark chocolate chips
Method:
Preheat the oven to 350°F (180°C). Grease an 8-inch (20 cm) square pan with butter or cooking spray and then line it with parchment paper.
Melt the chocolate and butter in a double-boiler (or use a stainless steel bowl placed over a saucepan of simmering water—make sure the water doesn’t touch the bottom of the pan), stirring constantly so the chocolate doesn’t burn.
Remove from the heat, add the brown sugar and mix to combine.
Place the chopped zucchini, oil and yogurt in a blender and purée.
Add the eggs to the melted chocolate one at a time, stirring to combine after each addition. Sift in the cocoa and add the vanilla. Stir in the flour and salt until combined, then pour in the zucchini purée. Fold in the chocolate chips.
Pour the batter into the prepared baking pan and bake on the center rack for 25 to 30 minutes. The key to killer brownies is for them to be soft and chewy, so keep an eye on them once they hit the 25-minute mark. When a toothpick inserted in the center comes out clean the brownies are done.
Prep time: 20 minutes Total time: 50 minutes Makes: 12 brownies
Courtesy Sweet Potato Chronicles
www.sweetpotatochronicles.com
@spchronicles