Years ago now, my daughters made an unexpected, albeit emphatic, declaration: fruit is not a dessert! It was a step toward independence from their mother, me, who tried to make everything healthy, including dessert. I have learned, by some accounts slowly, that some things are simply not worth the effort. Chocolate defines dessert at my house. Can one argue with the reasoning that when one indulges, one ought to indulge decadently?
As a result, it should come as no surprise that my clan loves brownies, but I make brownies infrequently as no baked good tests our self control more. Nonetheless, I have a collection of wonderful brownie recipes and want to begin sharing them today. I thought it best to begin with a brownie recipe that might help you make a dent in a bumper zucchini crop harvest. Zucchini Brownies are made with whole-wheat flour and result in a dense, heavy, moist, and cake-like brownie. It is noteworthy that the zucchini allows you to cut the fat. Sugar? Not so much, but they are brownies after all and won't let you down, remaining both indulgent and decadent down to the last crumb. Restraint may not be necessary after all.
Zucchini Brownies
8 tablespoons unsalted butter
4 ounces unsweetened chocolate, coarsely chopped
1 cup granulated sugar
1/4 teaspoon salt
1 heaping cup shredded zucchini
2 teaspoons vanilla extract
2 large eggs, at room temperature
1 cup whole-wheat pastry flour
3/4 cup semisweet chocolate chips or chunks
3 tablespoons whole milk
- Line an 8-inch-square baking pan with foil, letting it overhang on all four sides and coating with cooking spray.
- Melt butter in a large saucepan over medium-high heat. Remove from heat, add unsweetened chocolate and stir until melted.
- Add sugar and salt; stir until well combined. Stir in zucchini and vanilla. Add eggs, one at a time, vigorously mixing after each addition.
- Fold in flour until incorporated fully.
- Transfer batter to prepared pan, spreading evenly.
- Bake at 350 F until sides begin to pull away from pan and and middle is firm to the touch, about 30 minutes.
- Let cool completely.
- Melt semisweet chocolate in a small bowl in microwave at 50% power, being careful not to burn chocolate. Add milk and mix until thoroughly combined and smooth. Spread onto cooled brownies.
- Allow to set before cutting into squares.
Yield: 16 to 20 brownies
