A great way to get more veggies into my little boy - and a tasty (nearly guilt-free) treat for me! This is a combination of other brownie recipes I've read, with an eye to make it healthier: less oil and refined sugars, plus whole wheat flour! By pureeing the zucchini and using prunes to get a dark, rich color, no one will ever know there's veggies in the brownies! Who knew that gigantic zucchini would turn into dessert?
Ingredients
- cooking spray
- 2 medium zucchini , chopped
- 1 cup prunes
- 1 cup brown sugar
- 0.5 cups natural cocoa
- 0.25 cups vegetable oil , scant
- 1 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1.5 cups whole wheat flour
- 0.5 cups all-purpose flour
- 1.5 teaspoons baking soda
- 0.5 cups chopped walnuts , Optional
- 1 tablespoon Demerara sugar
- 0.5 cups white chocolate chips
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.
-
2
Puree zucchini in a high-powered blender or food processor. Measure out 2 cups of zucchini puree, then add prunes until level hits 3 cups. Return to the blender and process. Add brown sugar, cocoa, oil, salt, and vanilla extract; blend until totally smooth.
-
3
Whisk whole wheat flour, all-purpose flour, and baking soda together in a bowl. Stir in nuts. Pour chocolate mixture into flour mixture and stir together as gently as possible; batter will be very thick.
-
4
Spread batter into the prepared baking pan and smooth as much as you'd like; this batter will not smooth out much as it bakes. Sprinkle Demerara sugar and chocolate chips on top.
-
5
Bake in the preheated oven until brownies just spring back when touched in the middle or a toothpick comes out clean, about 30 minutes. Allow to cool before devouring.
Nutrition Facts
Per serving
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