Yes it’s a classic combination… veggies, chocolate, we try to make them work together because it gives us a sense of balance and understanding that the two can find harmony and make a sweet, baked dish, something rather less sinful..
They are pretty gnarly (Jamie Olivers favourite word!), and knobbly (my favourite word)..and the texture is different to the fudgy brownie we all know and love.. I am not gonna lie, these arent as beautifully comforting and buttery as we like them.. but one must make certain sacrifices when one is substituting the basic elements of a classic tray bake such as this… I do really like it and I think that a few months down the line I might try to tweak this recipe in order to incorporate more moisture in it..
Olive oil gives this brownie it’s shine and moisture.. along with the egg.. perhaps the addition of an egg yolk might improve on that…. The Beetroot brownies:https://anjalinachugani.com/beetroot-brownies-gluten-free/ , were extremely moist and soft.. I think the fact that they were gluten free also contributed to that… these have wholewheat flour in them… which automatically adds to the density… difficult situation huh?
But I urge you to try these… it’s not that you’ll hate them and it’s not going to be something that will convince you to make them again.. but you will enjoy them and be satisfied by the fact that you’ll be grating zucchini to go into a cake! it’s a pretty fun feeling! Just do it 😉
I swear this wasn’t planned.. Aly happened to be wearing this sweatshirt, when she walked in on me taking pictures of these little babies… so I just changed my ideas around and made her get in the frame!
- 2 cups zucchini, grated (about 1 large one)
- 1/2 cup olive oil… use a mild one
- 1/2 cup pure honey.. you could use maple syrup but if you do make sure it’s REAL maple syrup
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 3/4 cup whole wheat flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1 1/3 cups dark chocolate chips (milk or dark or combination of both)
- Place a rack in the center of your oven and preheat the oven to 180 degrees. Grease an 8 x 8 inch baking pan and line with parchment paper so that you have a little hanging over the sides. Grease parchment paper a second time. Set aside.
- Grate the zucchini, then lightly pat a paper towel to remove some excess moisture. Do not dry the zucchini out completely.
- In a large mixing bowl, beat together the oil, eggs, honey, and vanilla. Add zucchini.
- In a separate bowl, combine flour, cocoa, salt, baking powder, cinnamon, and nutmeg. Stir to combine.
- Add dry mixture to the wet/zucchini mixture. Stir to combine. Add chocolate chips.
- Pour batter into prepared pan.
- Bake 25 minutes or until a toothpick inserted in the center comes out mostly clean but with a few crumbs still clinging too it. Let cool completely before removing from pan with the parchment paper handles….
- Cut into squares and enjoy!