Soooo, remember that big ol’ zucchini i went on and on about yesterday? Well, as my weekend continued on, I had some extra that I didn’t want to go to waste. I’ve always been intrigued by the zuchinni bread, bars, and brownies I’ve seen on pinterest, so I decided to check it out. Introducing…
They were pretty good! A little more “hearty” than a normal brownie, due to the whole wheat flour used in this recipe I adapted from “The Yummy Life”, but these egg-less brownies definitely still hit the spot. They were also very quick to prepare, which I loved. Here’s what I did…
Ingredients for zucchini brownies:
2 cups chopped zucchini
1/2 cup low-fat greek yogurt
1 cup sugar
1 tbsp vanilla
1/4 cup vegetable oil
2 cups whole-wheat flour
1/2 cup unsweeted cocoa powder
1 1/2 tsp. baking powder
3/4 cup chocolate chips.
First, scoop out the seeds/guts of the zucchini. Chop zucchini into small pieces, about 1/2 – 1 inch thick.
Combine zucchini, sugar, greek yogurt,vanilla, and oil in a blender. Blend until smooth.
Super excited about using this vanilla I brought back from Mexico!!
Combine all dry ingredients in a separate bowl and mix well.
Add zucchini mixture to dry ingredients. Mix thoroughly.
Fold in chocolate chips with a spatula (easier than doing it with the mixer).
Spread onto a greased 9×13 pan
Bake for 20-22 minutes at 350 degrees. Do not overbake!! This will cause them to be dry and hard.
Mmmm….brownies! I love the way my apartment smells when they are baking. Have a good night!