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