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. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.
2. 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. 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. 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. 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 per serving