A great way to get more veggies into my little boy - and a tasty (nearly guilt-free) treat for me! This is a combination of other brownie recipes I've read, with an eye to make it healthier: less oil and refined sugars, plus whole wheat flour! By pureeing the zucchini and using prunes to get a dark, rich color, no one will ever know there's veggies in the brownies! Who knew that gigantic zucchini would turn into dessert?

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Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
16
Yield:
1 9x13-inch pan of thick brownies
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.

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  • Puree zucchini in a high-powered blender or food processor. Measure out 2 cups of zucchini puree, then add prunes until level hits 3 cups. Return to the blender and process. Add brown sugar, cocoa, oil, salt, and vanilla extract; blend until totally smooth.

  • Whisk whole wheat flour, all-purpose flour, and baking soda together in a bowl. Stir in nuts. Pour chocolate mixture into flour mixture and stir together as gently as possible; batter will be very thick.

  • Spread batter into the prepared baking pan and smooth as much as you'd like; this batter will not smooth out much as it bakes. Sprinkle Demerara sugar and chocolate chips on top.

  • Bake in the preheated oven until brownies just spring back when touched in the middle or a toothpick comes out clean, about 30 minutes. Allow to cool before devouring.

Cook's Notes:

These are somewhere between a cake and a brownie. Not a SUPER fudgy brownie, but not a cakey one either. Moist and delicious - not to mention healthy!

A regular blender will probably work for this, you just might need to run for longer. I have a Vitamix(R) and it took about 2 minutes total to blend everything. If using a food processor or other unmarked container, pour the zucchini puree into a 4-cup (or larger) measuring cup and then add prunes until the puree reaches the 3-cup mark. Then dump it all back in the processor and blitz away. You want the zucchini/prune/chocolate mixture to be smooth before you pour it onto the flour.

Feel free to use pecans in place of walnuts.

Nutrition Facts

228 calories; protein 4g; carbohydrates 37.5g; fat 8.5g; cholesterol 1.2mg; sodium 252mg. Full Nutrition
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