chocolate zucchini brownies

Let’s play a game. I’m going to say a word and you say the first thing that pops into your head.

the view (Friday night at Bring Your Own Restaurant)

Ready.

Zucchini.

Did you think BROWNIES? Yeah, me too. Chocolate zucchini brownies.

I was in the middle of writing when I played this little game and I did what had to be done. I went straight to the kitchen and experimented with the batter.

dinner at bring your own restaurant on Canal St. In Holyoke

Super chocolate brownies all fudge with little trace of zucchini flecks to be found. The zucchini in fact isn’t noticeable, not unless you were the one who slipped the innocuous and prolific vegetable in at the last minute thinking somehow the stockpile of zucchini will dwindle, brownie by brownie.

dinner on canal street at bring your own restaurant

It’s a good excuse to fit chocolate and zucchini into the same pan (not that we need one here). I like to make extra for the freezer or the neighbor who casually drops by with another gift or the bring your own restaurant dinner overlooking the river (where these photos were snapped). The crumb on these brownies is dense and chocolatey and tends to collapse a little with pressure, which is fine with me.

chocolate zucchini brownies

Chocolate Zucchini Brownies
makes 24 small bite brownies

1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon sea salt
1 1/4 cups light brown sugar (gently packed)
1/2 cup extra-virgin coconut oil (in either its solid or liquid state)
1/4 cup vanilla almond milk
2 teaspoons pure vanilla extract
3/4 cup good semi-sweet chocolate (I use either the blocks of Callebaut or Valrhona that I store in the refrigerator for baking), cut into small chip size chunks or use the same amount of chocolate chips
1 1/2 cups grated zucchini (don’t over pack it)

Preheat the oven to 350F. Oil an 8-inch square baking pan and set aside.

Sift the flour, cocoa powder, baking powder, and salt together (using a flour sifter or whisk) in a large bowl. Set aside.

Mix the sugar and coconut oil in a bowl with a wooden spoon or hand held mixer (if the coconut oil is solid, you can use a hand held mixer to cream it with the sugar). Stir in the almond milk and vanilla and blend until smooth.

Add the wet ingredients to the dry ingredients, stir to combine. Fold in the chocolate and zucchini.

Pour the batter into the prepared baking pan and bake about 40 minutes, until the center is set and a toothpick inserted into the center comes out clean. Let the brownies cool an hour before serving. These brownies store well in an airtight container, either in the refrigerator (for short-term) or in the freezer (for longer term storage).

(These brownies took inspiration from Robin Robertson’s Double Chocolate Brownies in 1,000 Vegan Recipes).

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Comments

  1. I did actually think “chocolate” when you said “zucchini!” I think that means it’s meant to be.

  2. Surely delicious!

    Cheers,

    Rosa

  3. I am really thinking of giving these a try. I eat gluten-free so I will need to make some changes. I saw another blog a few weeks ago with zucchini chocolate cake/brownies… I wasn’t convinced it was a good combination but now with another stamp of approval I will check it out!

  4. If it wasn’t so hot and I could bear the thought of turning on the oven I would make these this instant! I have all the ingredients on hand. And lord knows I’ve got plenty of zucchini!

    • ArtandLemons says:

      Erica, I know what you mean. For some reason, mostly due to an overabundance of supply, I’ve been baking and canning on really hot days. Sometimes with the fan angled at me, other times, sweating it out.

  5. I need to use my coconut oil! This sounds like a great way to use some up! Thanks!!

    • ArtandLemons says:

      Megan, Coconut oil is good in pancakes too. You can play up the flavor with coconut milk and shredded coconut for a coconut wallop. Or bake a coconut cake. Or…I use it in a lot of baking and cooking.

  6. I adore your moody monochrome pics – and yes courgette is not the first thing brownies make me think of!

  7. These sound amazing! I’ve made brownies with beetroot before but never zucchini – definitely one to try.

  8. Zucchini = chocolate… and an almost vegan recipe. I like the way you think!

    • ArtandLemons says:

      Hi Ann, Thanks for stopping by and commenting. Yes, with the right sugar and chocolate in the mix, these brownies can be vegan. Zucchini and chocolate do play well together!

      I’m glad you stopped by via Marie’s Edible Cities series and I’m excited to learn that you’ve written a novel (“Kitchen Chinese”), now added to my reading list and that you’re researching a book on French regional cuisine (for future lists).

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