Are brownies healthy? Unfortunately they’re not, despite what many of those highly processed brands might claim or even some food bloggers might say.
So why am I sharing a brownie recipe? Because it’s okay to treat ourselves now and then. While I don’t think healthy brownies exist, I do believe brownies made with real ingredients including whole-wheat flour are better for us. And with loads of zucchini coming out of home gardens and farmers markets, and Labor Day celebrations around the corner, I thought it’d be a great time to share my Rich and Moist Zucchini Fudge Brownies recipe. Yes! Zucchini Fudge Brownies!
Now hold on! Don’t close this window. I promise you that your kids won’t have any idea there’s zucchini in these brownies. These simply taste too good! So give these babies a try and see if you can sneak some veggies past your family.
Recipe: Rich and Moist Zucchini Fudge Brownies
- 1 8- inch zucchini 8 ounces
- 3 tablespoons butter softened
- 3 eggs not added all at once—read instructions
- 3/4 cup sugar or honey
- 1/2 cup whole wheat pastry flour
- 2/3 cup cocoa powder
- 1 teaspoon instant coffee or espresso powder optional
- 1/2 teaspoon baking powder
- 1/4 + teaspoon salt
- 1 1/4 teaspoon vanilla
- 3/4 cup semisweet chocolate chips
- 3/4 cup chopped walnuts
- 1/2 stick butter softened
- 2 tablespoons cocoa
- 2 1/2 cups confectioners sugar
- 3 tablespoons milk
- Preheat oven to 350 degrees F.
- Clean and trim ends off zucchini. Cut into 1/2-inch slices and weigh out 8 ounces of zucchini (one, 8-inch average size zucchini will weigh in right at 8 ounces when trimmed).
- Add zucchini slices, one egg, and butter to food processor fitted with its standard blade. Process until smooth scraping down the sides of the food processor bowl once or twice to make sure there are no zucchini chunks.
- Add remaining brownie ingredients: 2 eggs, sugar or honey, flour, instant coffee/espresso powder, cocoa powder, baking powder, and vanilla.
- Process briefly (about 15 seconds) scrapping down the sides of the bowl once or twice.
- Pour batter into a greased 9x9 pan (I lined mine with parchment paper).
- Bake in 350 degree F oven for 25-30 minutes or until a toothpick inserted in the center comes out clean (Some crumbs are fine. You just don’t want it to be wet).
- Cool brownies on wire rack.
- If desired, frost when cool.
- Blend frosting ingredients with hand-held beater or a mixer of your choice.
- Spread on top of brownies with spatula or icing knife.
Kitchen Tips and Resources:
- A good food processor makes mixing up these brownies super easy! If you don’t have one, I love my Cuisinart!
- If you’ve never baked with parchment paper, you should definitely give it a try. It’s so simple to use, and it makes lifting these brownies out of the pan super easy. Here’s the unbleached, Green Seal Certified parchment paper that I use.
- Coffee can add some really delicious, subtle flavor when you’re baking with chocolate. So even if you’re not a coffee fan, I highly recommend you add in some espresso or coffee powder.
Bruce, I couldn’t find how much cocoa to add to the brownies. I knew something was up when I got done mixing everything together and they weren’t “brown”.
I guessed at how much to add so I could finish making them. They were very good. Thanks for this great idea for using the zucchini! I never would have thought of it!
Thanks for your comment, Rachel! I updated the recipe. How could I leave cocoa off the recipe? After all, what’s a brownie without cocoa?
Glad you enjoyed the brownies!