Zucchini Brownies Recipe

Zucchini Brownies

After I'd stopped mistaking zucchini for cucumber (which I dislike), I tried some grilled zucchini and I really liked it.  I thought the only way to cook them and for them to taste good was to have them grilled.

One day, my mother-in-law gave me some zucchini. Well, actually it was quite a lot, so I thought I'd use some to make something. I remembered coming across zucchini brownies on Instagram. I googled for a recipe and found this. I think it is a really healthy recipe, since it's flourless and uses applesauce instead of oil. Unfortunately, I didn't have applesauce. I'm not sure how the brownies would have turned out if I'd followed the recipe exactly, but I like how mine came out - like a dense chocolate cake. Maybe you will too.

Zucchini Brownies Recipe 

Makes 16 squares

• INGREDIENTS:

• 1/4 cup creamy peanut butter
• 2 tablespoons honey
  (Original recipe called for 1/4 cup.)
• 1/4 cup canola oil
  (Original recipe called for 1/2 cup natural unsweetened applesauce, but I didn't have it.)
• 1 teaspoon vanilla extract
• 1 1/2 cups grated zucchini
• 3/4 cup oats
• 1/4 cup unsweetened cocoa powder
  (Original recipe called for 1/2 cup, but I found 1/4 cup to be sufficient.)
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup dark chocolate chips, divided

DIRECTIONS:

STEP 1

Preheat oven to 350 degrees F. Line a 9 by 9 inch baking pan with parchment paper.

STEP 2

Process oats in a food processor until finely ground. Set aside.

STEP 3

In a large bowl, cream together peanut butter, honey, canola oil, and vanilla using a mixer. Add in zucchini, ground oats, cocoa powder, baking soda, and salt. Mix until well combined. Gently fold in 1/4 cup of chocolate chips. 

STEP 4

Pour batter into prepared baking pan. Sprinkle remaining 1/4 cup of chocolate chips on top. 

STEP 5

Bake for 25-30 minutes, or until toothpick inserted into middle comes out almost clean. Cool brownies completely and cut into 16 squares.