These brownies are a delicious way to enjoy a sweet treat without the guilt. Packed with zucchini for added moisture and nutrients, they’re perfect for anyone craving something chocolatey and wholesome.
COOKBOOK / 2811
Start by heating your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish with cooking spray. Next, puree some zucchini in a blender or food processor until smooth. Measure out 2 cups of that zucchini puree, then add enough prunes to bring the total volume up to 3 cups. Blend everything together again until it’s completely smooth.
In a separate bowl, whisk together the whole wheat flour, all-purpose flour, and baking soda. Toss in the nuts, then gently fold the dry ingredients into the chocolatey zucchini mixture. The batter will be thick, so don’t worry if it feels a bit dense.
Spread the batter into your prepared pan and smooth the top as best you can — it won’t level out much during baking. Sprinkle some Demerara sugar and chocolate chips over the top for a little extra crunch and sweetness.
Pop the pan in the oven and bake for about 30 minutes, or until the brownies spring back when you gently press the center, or a toothpick comes out clean. Let them cool before digging in — they’re worth the wait!
- Be sure to grate the zucchini finely and squeeze out excess moisture to prevent soggy brownies.
- Use a good quality cocoa powder for a richer chocolate flavor.
- Avoid overbaking by checking with a toothpick; it should come out with a few moist crumbs, not wet batter.
These brownies are a delicious way to enjoy a sweet treat without the added guilt. They use zucchini to add moisture and nutrition, making them a healthier alternative to traditional brownies. Plus, they are easy to make and satisfy your chocolate cravings.
Serve these brownies slightly warm with a scoop of vanilla yogurt or a drizzle of natural nut butter. They also pair well with fresh berries or a cup of herbal tea for a cozy snack.
Store the brownies in an airtight container at room temperature for up to three days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to three months, thawing before serving.
