We’ve got a lot of zucchini around these parts. Your standard green zucchini and the special golden variety–lots of ’em. Since Fritz and Eber (his sister) are hangin’ around this weekend, and both are notorious chocoholics, I decided to make them a special vegetable delectable treat.
White chocolate chip zucchini brownies.
They are fudgy, chocolatey, and incredibly moist, studded with walnuts and white chocolate chips. You also can’t see the zucchini at all. It’s a beautiful thing.
- 1 egg
- 2 t vanilla
- 1 C sugar
- 1/4 C vegetable oil
- 1 C all-purpose flour
- 1/4 C unsweetened cocoa powder
- 1 1/2 t baking soda
- 1/4 t salt
- 1/4 t cinnamon
- 2 C shredded zucchini (leave the skin on and use the small holes of the grater)
- 1/2 C walnuts
- 1 C white chocolate chips
Preheat the oven to 350 degrees, and oil a square brownie pan.
Combine the egg, oil, sugar, and vanilla. Add the dry ingredients (flour, cocoa powder, baking soda, salt, and cinnamon) and mix until blended. Fold in the zucchini, chocolate chips, and walnuts.
Pour the batter into a baking pan and bake on the middle rack until cooked through, 30-45 minutes. The brownies were still a bit fudgy when I took them out of the oven,leaving some wet crumbs on an inserted toothpick. Not only is that okay, it’s the best. Do it.
I was shocked at how high the batter rose. I was afraid they would be too much like cake, but with the zucchini, they were super moist and dense. Total brownie delight.
Plus, I got to use up two (smallish) zucchini to make the magic happen.
By the way, I just ate one that I microwaved for 10 seconds (I stored them in the fridge), and they definitely got even better over the last few hours.
They’d be amazing with a little ice cream.
Thought I’d also show you the gorgeous green monster I made this morning: basically the classic green monster, but with the addition of a beet.