Adapted from the recipe found in
Simply in Season
, a cookbook by Mary Beth Lind and Cathleen Hockman-Wert.
9 by 13 pan
nonfat plain Greek yogurt
vanilla bean paste
semisweet chocolate chips
plus more for sprinkling*
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.
By “more for sprinkling”, I mean about ½ - 1 cup of additional chocolate chips. I don’t mess around with chocolate.
brownies, chocolate, zucchini