I always consider brownies my comfort food. Chocolate chip zucchini brownies are no exception.
Many moons ago when I was still in school and had to study for final exams, I stayed up late at night with my books, notes, pens, and a plate of brownies. The first thing I did whenever I failed a test was to go home and bake a batch of brownies.
As time passes, I continue experimenting with many brownie recipes. But I am drawn to those that have nutritious vegetables as ingredients.
|All purpose flour||1 cup|
|Baking powder||½ tsp|
|Cocoa powder||½ cup|
|Unsalted butter, melted||¼ cup|
|Granulated sugar||¼ cup|
|Brown sugar||½ cup|
|Egg white||1 large|
|Vanilla extract||1 tsp|
|Chocolate chips||1/3 cup|
- Preheat your oven to 350 degrees Fahrenheit, and spray an 8″ x 8″ baking pan with nonstick spray or coat it lightly with vegetable oil.
- Combine flour, cocoa powder, baking powder, salt and set aside.
- Beat melted butter, granulated sugar, brown sugar, egg, egg white, and vanilla until smooth.
- Add this mixture along with zucchini to the flour mixture, and stir by hand until just moistened.
- Add chocolate chips and stir until just blended.
- Pour into prepared baking pan and bake for 30 – 35 minutes, or until edges are springy to touch but the center is still slightly soft.
- Cool chocolate chip zucchini brownies in baking pan on a wire rack.