Wednesday, October 5, 2011

Zucchini Fudge Brownies


Those little bits of green you see, are indeed, zucchini! 
But, before you get grossed out and close this window, hear me out.
 I wish I could just hand one to you to taste, because you 
would not believe that the main ingredients in this were applesauce, zucchini and whole wheat flour. No eggs, no oils! Chicka chicka, yeah!

It's the fudgiest, yummiest, moistest brownie I have ever had! 
Keep them in the fridge for maximum fudginess
or warm them up for an extra ooey-gooey treat. 

Ch-ch-check it out.


Right when they came out of the oven, I topped them with some softened light cream cheese (about 1/4 cup) mixed with a spoonful of powdered sugar, and then sprinkled extra dark chocolate chips (about 1/4 cup) on top. I swirled my knife around, and the chips melted all pretty-like over the cream cheese topping. Bravo, frosting!


  • Zucchini Fudge Brownies
  • 1/2 cup unsweetened applesauce
  • 1 cup sugar (I used Splenda)
  • 2 teaspoons vanilla extract
  • 2 cups whole wheat flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups shredded zucchini
  • 1/4 cup chocolate chips
  • 1/2 cup chopped walnuts


Shred your zucchini using a cheese grater. 
Mix all of the other ingredients together in a large bowl. 
Slowly stir in walnuts, chocolate chips and shredded zukes. 
Grease a 9x9 or 8x8 baking dish. (I like them thick, so I go for the smaller pans.) 
Press the mixture into the pan, yes, it will be thick! 


It really looks like ca-ca at this stage. 
I promise to have faith in me, they turn out wonderfully.

Pop them into the oven for about 20 minutes. Check for doneness with a tooth pick. They might need an additional 5-8 minutes depending on the kind of pan you used. Once they're finished, without letting them cool, sprinkle some more chocolate chips on top and spread them around for an easy "frosting" ... NOW, slice and enjoy! 

I love keeping them in the fridge - they're super fudge-like that way. 

The trick lies in the magical green zucchini. The veggie releases moisture as it cooks, which makes it a pain in the ass in almost every other recipe (because it has to be drained so well), but in this recipe makes them a dream! Egg and oil free brownies make this blogga mamma happy.
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I was too busy stuffing my face with brownies to post yesterday ... but do want you to know I had a  grand old time running 7 miles on the treadmill at an easy 6.0 MPH pace. I had the incline set at 1. The last mile, I increased the speed to 6.5 and then the last 1/2 mile I increased the speed to 7.0

I also found a new pair of running kicks! Today was my ret day, but I'm pounding pavement in them tomorrow - hoping these bad boys work out. 

1 comment:

  1. Hi, Did you bake these at 350? I didn't see a preheat instruction. Thanks!

    ReplyDelete