It seems as though everybody has turned toward baking as their go-to quarantine hobby and I don’t blame them! While things in my life have gained speed, those of us with a little extra time on our hands can now try a new recipe out and share it with the ones we’re (stuck) at home with.
I might’ve made these brownies before quarantine guidelines got so strict, but that doesn’t mean you won’t find all or most of these ingredients with ease. The brownies don’t take too long to bake, making them perfect if you have kiddos to occupy before their patience runs out. They’ve also got a hidden vegetable in them making it an even better choice for kids and adults alike.
Never baked with zucchini before? No problem! This was my first time baking a vegetable into a dessert like this too and I think they came out pretty great. The only thing I’d change is how big I cut them because the first batch was so small they had us coming back for seconds every time!
Ingredients
- 1 cup shredded zucchini
- 1/2 cup nut butter
- 1/2 cup cocoa powder
- 1/3 cup maple syrup
- 1/3 cup chocolate chips
- 1/4 cup sugar
- 2 tbsp. flour
- 1 tsp. vanilla extract
- 1/2 tsp. baking soda
- 1/2 tsp. salt
Rather than 1/3 cup chocolate, try 1/2 cup chocolate & 1/2 cup chopped walnuts
Be sure to shred and dehydrate the zucchini before adding it to the dry mix. Start by shredding finely into a cheesecloth or other porous cloth. Bring the four corners together and twist tightly to force the water from the bulk in the center.
I’d recommend doing this over a sink as there will be more liquid than expected and this could quickly become messy. Continue squeezing until very little or no water comes out for the best results.
Instructions
- Preheat your oven to 350*F and find a clean 8×8″ pan. Line with parchment or spray with coconut oil, as preferred, to prevent sticking or edge burning.
- Set aside sifted cocoa powder. Sift all other dry ingredients into a large bowl. Stir gently to combine.
- Add freshly squeezed zucchini shreds (gently pulled out of the tight ball formed by the instructions above), maple syrup, egg, and nut butter. Add cocoa powder and stir well until combined and no dry ingredients remain in the bowl.
- Fold chocolate chips and chopped nuts into the batter, if preferred.
5. Pour batter into a lined or greased pan and bake on the middle rack for 30 to 35 minutes or until a toothpick comes out clean. This may take up to 40 minutes but I suggest checking around the 25-minute mark when I typically turn off the oven and finish baking with retained heat.
6. Add more toppings if desired, or keep it simple! P.s. I’m planning on doing a more coconutty brownie the next time we get zucchini!
7. Serve warm with vanilla ice cream, fresh-cut strawberries, and a family movie.
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