Wednesday, September 18, 2013

Chocolate Chip Zucchini Brownies

Okay so we gave you A LOT of zucchini this week.  So if you're still left with zucchini and no inspiration, or maybe you just really don't like zucchini, then the best way to use it up is to hide it inside dessert.  Eww, you say?  Trust me, just like with zucchini bread, the zucchini is in there but you'll never know, plus it makes your baked good super, duper...well, you know, that m-word.  We all have a word in the English language that we despise, mind is that m-word often used to describe soft and luxurious baked goods.  I refuse even to type it, and I generally do not allow that word spoken around me.  But suffice it to say, if you add grated zucchini to a baked good, it will give you that oft desired texture that is better just enjoyed rather than named.

Anywho, m-word rant aside, I stumbled across this recipe for Chocolate Chip Zucchini Brownies from Texanerin Baking, and decided to tweak it to make it safe for consumption in this household.  Plus, I had just enough Homemade Applesauce left over to use in the recipe.  Score!  Now don't I feel all domestic!  So I've provided my gluten, dairy & egg free version below (I'd say this recipe was vegan if there wasn't honey in my homemade applesauce), with alterations for a gluten, dairy and egg full version.  Make it my way and this is practically a health-food!  Because anything with a cup and a half of chocolate chips in it is clearly good for you!  ;)

Chocolate Chip Zucchini Brownies

2 egg equivalent of Ener-G Egg Replacer (or 2 eggs)

1 1/2 Tbsp vanilla

1/4 cup plus 4 Tbsp Homemade Applesauce

1 cup sugar (if not making the gluten-free version, you can stick to 3/4 cup, as the base flavor of the gluten-free flour pretty much tastes like aluminum so I try to mask it as much as possible)

1 cup Bob's Red Mill All-Purpose Baking Flour (or 1 cup regular All-Purpose Flour)

1/2 cup cocoa powder

1 1/2 tsp baking soda (or if you're like me, you forget you've run out of baking soda and have to substitute 6 tsp of baking powder -- if you do this, just use 1/8 tsp of salt rather than the full 1/4 tsp)

1/4 tsp Kosher salt

4 small zucchini peeled and finely grated (makes just shy of 2 cups)

1 cup Ghirardelli Semi-Sweet Chocolate Chips, plus 1/2 cup more for sprinkling (if not avoiding dairy, you can use any chocolate chips you desire)

Preheat oven to 350 degrees F.

Grease a 9 x 13 or 8 x 8 baking pan.

In a medium sized bowl, mix together egg replacer, vanilla, applesauce and sugar until well blended.  Allow to sit for several minutes to allow the sugar to mostly dissolve.

In a separate, larger bowl, mix your dry ingredients up through the salt, making sure to break up any clumps.  Stir in wet ingredients and mix until fully combined.  Fold in your zucchini and chocolate chips, and then pour into your prepared baking dish.  Sprinkle remaining 1/2 cup of chocolate chips over top.

Bake at 350 for 30-35 minutes or until a toothpick inserted in the middle comes out clean...well, as clean as it can be with all those chocolate chips.  You just don't want to see batter being pulled up, if so leave it in for a few extra minutes.

Allow to cool completely before slicing (yeah right, I don't even follow my own directions) and enjoy part of your daily serving of fruit & vegetables!

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