My husband doesn’t trust me.
He knows that I’m likely to put avocado in chocolate chip cookies and beets in chocolate cake. He will not stand for such things.
I think its perfectly acceptable and fun to add vegetables to baked goods. I have a bona fide sweet tooth that would reject them if they didn’t taste good. Said sweet tooth also dictates that I need to healthify things every once in a while or I’m gonna whale out.
Let’s just give these brownies a chance, can we? They’re moist and a little nutty (thank you whole wheat flour). You can’t eat just one. Believe me. I tried.
They’re delightful under a few scoops of Peanut Butter Cup Banana Ice Cream. Look at you being all healthy.
- 1 1/2 cups granulated sugar
- 1/2 cup canola oil
- 1 cup unbleached all-purpose flour
- 1 cup whole wheat flour
- 1/4 cup unsweetened cocoa powder
- 2 cups shredded zucchini, lightly drained of excess moisture
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1 1/2 teaspoons baking soda
- 3/4 cup semi-sweet chocolate chips
Preheat the oven to 350ºF. Coat a 9x11 baking dish with cooking spray.
In the bowl of a stand mixer fitted with the paddle attachment, combine sugar, oil, and flour until the mixture resembles wet sand. Turn the mixer to low and add cocoa, zucchini, vanilla, salt, and baking soda. Mix until well combined. Using a rubber spatula, stir in the chocolate chips.
Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and let cool on a wire rack. Cut into squares and serve.