Chocolate Chip Zucchini Brownies
I don’t like diets. They make people angry.
I do like to make healthy choices when it comes to choosing my everyday meals, but I always make it a point to never compromise on dessert. In my opinion, desserts are never meant to be healthy. If I was on a diet, I wouldn’t be eating a dessert in the first place. And that is that.
But then I stumbled across a recipe for Chocolate Chip Zucchini Brownies and they looked amazing. But as I read further I realized the recipe called for whole wheat flour, two whole zucchinis, applesauce, and NO BUTTER?! Ummm, what???
As you can imagine, I was kind of at war with myself when I made these Chocolate Chip Zucchini Brownies. I was torn between my love for butter, my dislike for the notion of “healthy desserts,” and the overwhelming aroma filling my kitchen…
But then my best friend, Regan, and I thought of a solution to that whole “healthy dessert” dilemma of mine. Eat a pan of brownies and then chase it with a loaf of sourdough bread and a stick of butter.
Seeee?! Healthy. Choices. All. Day. Long– Got my daily serving of vegetables AND my daily need of butter. Problem solving, people!
Chocolate Chip Zucchini Brownies from Food Plus Words:
2 large eggs
1 tablespoon pure vanilla extract
1 cup granulated sugar
¼ cup smooth applesauce
¼ teaspoon kosher salt
1 cup whole wheat pastry flour (regular pastry flour works too, or use all-purpose flour)
¼ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground cardamom
2 cups shredded zucchini (about 2 large zucchini)
1 ½ cups chocolate chips (semi-sweet, bittersweet, white, a combination of all three… I used 1 cup semi-sweet and ½ cup white chocolate)
- Preheat the oven to 350 degrees F, with a rack in the center of the oven.
- Prepare an 8″ x 8″ square baking pan with a piece of parchment paper so the paper edges drape over the sides of the pan. Spray the parchment and the pan with nonstick cooking spray, and set aside.
- In a medium bowl, whisk together the eggs, vanilla, sugar, applesauce, and salt until combined.
- Sift in the flour, cocoa powder, baking soda, cinnamon and cardamom. Using a silicone spatula, mix until dry ingredients are dissolved and incorporated. The mixture will be on the thick side.
- Fold in the grated zucchini so that it’s uniformly mixed into the batter.
- Add the chocolate chips and fold in so they’re incorporated well.
- Pour the batter into the prepared pan, and tap lightly on the edge of the counter to release any air bubbles.
- Bake the brownies at 350 degrees F for 30-40 minutes, or until the center is set and a toothpick inserted in the center comes out relatively clean.
- Allow the brownies to cool in the pan on a wire baking rack completely before slicing.
- The brownies will keep stored in an airtight container in the fridge for up to 5 days. You can also wrap the cooled brownies in plastic wrap and store in an airtight zip-top plastic bag in the freezer for up to 4 months. to defrost, just remove however many brownies you want and allow to defrost in the fridge overnight before enjoying.
Makes 16 servings.