Chocolate Zucchini Brownies

Zucchini Recipes Don't Get Much Tastier Than This One!

Jul 12, 2007 Stephanie Gallagher

Chocolate chips and walnuts make these chocolate zucchini brownies doubly delicious.

Although these zucchini brownies aren't exactly low in calories or fat, they are low in cholesterol. And this zucchini recipe is a great way to use up that surplus of summer squash that inevitably comes in mid-summer if you have a garden.

These zucchini brownies taste a bit like chocolate zucchini cake: not too fudgy, not too dense. And they aren't overly sweet either.

This zucchini brownie recipe calls for white whole wheat flour, which you can usually find at larger grocery stores. White whole wheat flour is not bleached; rather it is an albino strain of wheat that tends to bake up a bit more tender than traditional red whole wheat flour. But if you can't find white whole wheat flour, simply use regular whole wheat flour or whole wheat pastry flour.

These zucchini brownies make an excellent take-along dessert for picnics, pot lucks or the neighborhood block party. They're also a terrific after-school snack or dessert when you're serving Fuji Apple Walnut Chicken Salad or Shrimp Salad with Orzo.

Chocolate Zucchini Brownies

• 3 cups shredded zucchini
• 1/2 tsp. kosher salt
• 1 cup unbleached all-purpose flour
• 3/4 cup white whole wheat flour
• 1/3 cup unsweetened cocoa
• 1/2 tsp. baking soda
• 1 large egg
• 3/4 cup granulated sugar
• 3/4 cup light brown sugar
• 1/2 cup canola oil
• 1/2 cup plain non-fat yogurt
• 1/2 cup dark chocolate chips (such as Nestle Chocolatier 62% cacao chips)
• 1/2 cup chopped walnuts

Preheat oven to 350 degrees F. Spray a 9 x 13 pan with nonstick cooking spray. Place zucchini in a colander. Sprinkle with salt and allow to drain 20 to 30 minutes. Wrap in a paper towel to wring out as much water as possible. Set aside.

Whisk together the flours, unsweetened cocoa and baking soda in a medium bowl. Set aside. In a large bowl, beat egg, sugars, yogurt and canola oil together. Add the flour mixture to the wet ingredients. Beat well. Stir in the zucchini. Pour into the prepared pan.

Sprinkle the chocolate chips and walnuts evenly over the top of the batter. Bake 35 to 40 minutes until a knife inserted in the center comes out clean.

Makes 24 brownies.

Per brownie: 174 calories, 8 g fat (1 g saturated fat), 9 mg cholesterol, 25 g carbohydrate, 2 g fiber, 3 g protein, 1% vitamin A, 5% vitamin C, 3% calcium, 5% iron

For more delicious and healthy zucchini recipes, see also:

• Chocolate Zucchini Bars
• Phyllo Zucchini Pie
• Zucchini Pizza
• Savory Zucchini Tart
• Oven Fried Zucchini with Apricot Dipping Sauce
• Baked Zucchini Chips
• Un-Fried Zucchini and Prosciutto Bites

The copyright of the article Chocolate Zucchini Brownies in Healthy Cooking is owned by Stephanie Gallagher. Permission to republish Chocolate Zucchini Brownies in print or online must be granted by the author in writing.