Our garden is doing just okay this year. We planted zucchini, squash, peas, tomatoes and a variety of peppers. We're not overloaded with anything, but our zucchini seem to be doing the best so far. We've been roasting and grilling most of it to eat with our dinners. Surprisingly, these brownies are the first sweet treat we've made with our zucchini.
If you like cake-like brownies, these are it. They are moist, chocolately, and cakey. And a bonus - made with whole wheat flour, applesauce, and of course the zucchini, they are healthy! Healthier than your average brownies, anyway. :)
Here are a couple pictures of my helper. She loves going to the garden and looking for ripe vegetables that are ready to pick.
And the finished product....I was really hoping she didn't drop the whole plate :) She didn't! We brought them along to a cookout and they were a big hit!
Source: Baltic Maid
- 2 eggs
- 1 tbsp vanilla extract
- 1 cup / 200 g sugar
- 1/4 tsp salt
- 1/4 cup / 60 ml applesauce
- 1 cup / 150 g whole wheat flour
- 1/2 cup / 45 g unsweetened cocoa powder
- 1 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp ground cardamom
- 2 cups (about 300 – 320 g) grated zucchini
- 1 1/2 cups semi-sweet chocolate chips
Preheat the oven to 350°F / 175°C.
In a bowl, combine the eggs, vanilla extract, sugar, salt, and the applesauce.
Sieve the flour and the cocoa powder into another bowl. Add the baking soda, the cinnamon and the cardamom. Mix well.
Add the egg mixture to the flour mixture and combine until the dry ingredients are mixed in well.
Add the grated zucchini and the chocolate chips. Mix once more.
Pour the brownie batter into a greased 8 x 8” / 20 x 20 cm baking tin or something with similar dimensions.
Bake at 350°F / 175°C for 30 to 40 minutes, or until a toothpick inserted into the center comes out somewhat clean.
Allow to cool completely in the pan.