So moist, rich, & chocolaty that no one will guess these Dark Chocolate Zucchini Brownies are almost good for you!
2 cups chopped raw zucchini
1/4 cup coconut or vegetable oil, or melted butter
1/2 cup low fat yogurt, regular or Greek
1-1/4 cups sugar
1 tablespoon vanilla extract
2 cups whole wheat pastry flour
1/2 cup unsweetened dark cocoa powder
1-1/2 teaspoons baking powder
1 teaspoon kosher salt
1 cup semisweet or bittersweet chocolate chips
1/4 cup canned evaporated milk (may substitute almond milk, if desired)
2 tablespoons butter (may substitute coconut or vegetable oil, if desired)
1/2 teaspoon vanilla
1 cup powdered sugar
1/2 cup chopped pecans, walnuts or almonds (optional)
1. Preheat oven to 350 degrees and grease a 9×13 pan.
2. In blender or food processor, puree zucchini, oil, yogurt, sugar, and vanilla. Set aside.
3. In large bowl, whisk together flour, cocoa, baking powder and salt.
4. Add pureed wet ingredients to dry ingredients and stir until moist throughout.
5.Pour into greased pan, spread evenly, and bake for 20-25 minutes until toothpick comes out clean or with a few moist crumbs.
6. Remove from oven and place on cooling rack. Cool for 20-25 minutes and frost while still warm.
1. Combine chocolate chips, evaporated milk, butter (or oil) and vanilla in microwave-proof bowl. 2. Microwave on full power for 30-40 seconds. Remove and whisk until chocolate chips melt in and mixture is smooth (return to microwave for a few seconds if necessary).
3. Add powdered sugar and continue whisking until smooth.
4. Spread evenly over brownies while they are still slightly warm. Sprinkle with chopped nuts, if desired.
Brownies may be left unfrosted, if preferred. Dust the top lightly with powdered sugar for a prettier appearance. Frosted or unfrosted brownies may be covered and frozen. Remove cover as they thaw to prevent condensation from forming and making the frosting soggy. AC