Zucchini Brownies
Adapted from the recipe found in Simply in Season, a cookbook by Mary Beth Lind and Cathleen Hockman-Wert.
Equipment
- 9 by 13 pan
Ingredients
- 1 ¾ cups all-purpose flour
- ⅓ cup cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 ½ cups zucchini shredded
- 1 egg
- ¾ cup granulated sugar
- ¾ cup brown sugar
- ½ cup nonfat plain Greek yogurt
- ½ cup butter melted
- 1 teaspoon vanilla bean paste
- 1 cup semisweet chocolate chips plus more for sprinkling*
Instructions
- Preheat your oven to 350 degrees F. Grease a 9” x 13” pan and set aside.
- Combine the flour, cocoa powder, baking soda, and salt in a large bowl. Stir in shredded zucchini and set aside.
- In a separate bowl, combine the butter and sugars. Stir in the Greek yogurt and vanilla bean paste before beating in the egg. Pour into the bowl holding the zucchini mixture.
- Stir to combine, making sure the mixture is homogenous, before stirring in the chocolate chips.
- Pour batter into your prepared pan spread into an even layer. Sprinkle with additional chocolate chips. Bake for 35-40 minutes, until a toothpick inserted in the center comes out clean.
- Allow the brownies to cool briefly before slicing and serving.
Notes
By “more for sprinkling”, I mean about ½ - 1 cup of additional chocolate chips. I don’t mess around with chocolate.