This recipe is just too, toooooo good not to share. One of the workers at Amanda’s Lady Bug Acres (the Veggie Barn) here in Fargo made these dark, chocolatey yummies for her customers. I was blown away by how rich and decadent they were.
She used, as the original recipe calls for, coconut sugar and unsweetened applesauce in place of the granulated sugar and coconut oil (you know I love me my coconut oil!) I chose to use. I also kept the skin on the zucchini (original recipe called for it to be peeled) and I increased the salt. I made sure I used a high quality pure vanilla extract.
If you buy a normal sized zucchini, you’ll use all of it for this recipe. If you use a jumbo one, you’ll use about half of it. I buy a couple at a time (at The Veggie Barn, of course!), chop ’em up in my mini-food processor (it has two settings; chop and puree) and freeze them. I did grate the zucchini the first time but in an effort to save time and my sanity, I went with the ‘chop’ selection on my mini-processor.
DON’T over bake these lil’ guys. They’ll still be good but more on the drier side. Make sure the center jiggles a bit and to stop the cooking, cut them immediately once you remove from the oven.
I’m still working on the baking time. It’s about 22 to 23 minutes depending on if I use a tish more zucchini than the recipe calls for.
Another thing, which I didn’t know, is there is a difference between Dutch-processed cocoa and natural cocoa powder (this is usually what we all use). Dutch-processed is stripped of acids making it darker in color which implies it is richer and deeper in flavor. You use baking soda in recipes that use this type of powder. Natural cocoa powder (think Hershey’s) is lighter in color, has all of its acidity and is used in recipes that call for baking powder. Cool huh?
These are great by themselves or with vanilla bean ice cream. The flavor is dark, rich and intense and really hits the chocolate craving mark in my book.
Zucchini Dutch-Chocolate Brownies
Adapted from: texanerin.com – August, 2014
- 2 eggs
- 1 T quality vanilla extract
- ¾ c unrefined or granulated sugar
- ¼ c coconut oil – melted
- 1 c whole wheat flour or whole spelt flour
- ½ c Dutch-process cocoa powder
- 1 ½ t baking soda
- ½ t salt
- 2 c grated (or finely chopped) zucchini (about 1 large or ½ of jumbo)
- 1 c semi-sweet chocolate chips
- ½ c mini semi-sweet (or milk chocolate) chocolate chips
- ½ c chopped walnuts (optional)
Preheat the oven to 350 degrees F. Line a 9×9 pan with parchment paper or spray with baking spray.
In a large bowl, combine eggs, vanilla, sugar and melted coconut oil and let sit for about 5 minutes until the sugar dissolves.
In a separate medium bowl, mix together the flour, cocoa powder (sifted if lumpy), baking soda and salt. Make sure there are no lumps before continuing. Add the dry mix into the wet and stir gently until combined. Be sure not to over mix. Fold in the grated zucchini and 1 cup of the semi-sweet chocolate chips. Pour the batter into the pan and even the surface with a spatula. Sprinkle the ½ cup of mini-chocolate chips on top.
Bake for 22 to 24 minutes or until the middle doesn’t move when you jiggle the pan. To stop the cooking process, once out of the oven, cut the brownies immediately.
You could store these in an airtight container on the counter for two days, but they won’t last that long. These suckahs are that GOOD!