Hidden Zucchini Brownies
With how rich, decadent, and chewy these chocolatey brownies are, no one will be able to tell zucchinis have been secreted in.
Hidden Zucchini Brownies
With how rich, decadent, and chewy these chocolatey brownies are, no one will be able to tell zucchinis have been secreted in.
Course
Dessert
Cuisine
American
Servings
Prep Time
1
9x13 pan
10
minutes
Cook Time
30
minutes
Servings
Prep Time
1
9x13 pan
10
minutes
Cook Time
30
minutes
Ingredients
8
oz
zucchini
(About a 9 inch zucchini, or about 2 cups shredded)
2
cups
flour
1 1/2
cup
sugar
1/2
cup
Cocoa powder
1/2
tsp
espresso powder
(Not espresso ground coffee. Can sub for a dark roasted instant coffee)
1 1/2
tsp
baking soda
1
tsp
salt
2
tbs
butter, melted
2
eggs
2
tsp
vanilla extract
Instructions
Preheat the oven to 350 F. Grease and flour a 9 x 13 baking pan, or line with parchment paper.
Combine flour, sugar, cocoa powder, espresso powder, baking soda, and salt in a mixing bowl, stir to evenly combine.
Combine the zucchini, butter, eggs, and vanilla in a food processor and pulse until smooth.
(Alternatively, if using shredded zucchini, combine butter, eggs, and vanilla in a mixing bowl. Leave out the zucchini for now.)
Spoon the wet mixture into the dry and stir until just incorporated. Fold in the walnuts (and shredded zucchini, if using).
Transfer the mixture to the prepared baking pan and bake until the brownies spring back when gently touched, about 25-30 minutes.
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