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Zucchini brownies

Published Oct 13, 2021 01:00 p.m. ET
iStock / A_Lein

It’s challenging to be a lover of all things sweet, a craving that’s hard to fulfill with healthy options, but there are a few ways to tweak the traditional recipes we know and love in a way that makes us feel a little bit better about indulging. Zucchini recipes might not sound appealing at first, but this veggie hack will allow you to create a unique batch of brownies that are dense, rich, thick, oh-so chocolatey, and a bit healthier than your average square.

The more you think about it, the less uncomfortable the idea will seem, after all, zucchini bread is almost as sweet. Whether you love the idea or are still stuck on the fence, we highly recommend giving these babies a try because they’ll get you high, and they won’t leave you disappointed.

Preparing the zucchini

Unlike bananas, zucchini isn’t going to go completely soft until it’s way past its expiration date, so you will need to prepare it before getting started by peeling it completely and then shredding up the vegetable using a cheese grater. This step is absolutely necessary, otherwise, you’ll end up with chunks and mushy lumps in the finished product that won’t taste very good.

Zucchini brownies recipe

These zucchini brownies are to die for. If you didn’t know that a green vegetable had been added to the mix, you wouldn’t even be able to taste the difference. That’s how well this recipe masks the odd addition. Expect sweet cocoa greatness just as you would with a less health-conscious version because this one is sure to impress everyone who is brave enough to try one.

Preparation time: 10 minutes

Cooking time: 30 minutes

Calories: 247

Servings: 12-18

Ingredients

  • 2 cups all-purpose flour
  • 2 cups prepared zucchini (see the note above)
  • 1 ½ cups granulated sugar
  • 1 ¼ cups chocolate chips
  • ¼ cup vegetable oil
  • ¼ cup cannabis oil (vegetable or castor)
  • ¼ cup cocoa
  • 2 teaspoons vanilla extract
  • 1 ½ teaspoons baking soda
  • ¾ teaspoon salt

Tools

  • Brownie baking pan
  • Stand mixer

Instructions

Genetica
  1. Preheat the oven to 350F.

  2. Lightly grease the baking pan and set it aside.

  3. Combine the sugar, both types of oil, and flour using a stand mixer until well blended.

  4. Turn the mixer to low and slowly add the cocoa, vanilla extract, zucchini, salt, and baking soda one at a time until all ingredients, with the exception of the chocolate chips, have been incorporated.

  5. Add half of the chocolate chips and stir them in until it looks like they’re evenly distributed throughout the batter.

  6. Pour the batter into the prepared baking dish, and then sprinkle the remaining chocolate chips on top.

  7. Bake the brownies in the oven for 30 minutes or until they start to harden around the edges.

  8. Leave the brownies to cool to room temperature on a wire rack before slicing and serving the delicious dessert.

Storing zucchini brownies

Zucchini brownies will last for a day or two when left out at room temperature, 3 days in the fridge and several weeks if they’re stored in the freezer, but no matter where you keep them, you’re going to want to use an airtight container that will seal in all of the moisture so that they don’t dry out and harden.

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