Chocolate Chip Zucchini Brownies
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.
 |
| Unpeeled zucchini | 1 |
| Raw, grated | |
| All purpose flour | 1 cup |
| Baking powder | ½ tsp |
| Cocoa powder | ½ cup |
| Salt | ¼ tsp |
| Unsalted butter, melted | ¼ cup |
| Granulated sugar | ¼ cup |
| Brown sugar | ½ cup |
| Egg | 1 large |
| 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.
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