Along with cucumbers, spaghetti squash, melons, and cucumbers, zucchini, often referred to as courgette, is a summer squash. Although it is frequently referred to as a vegetable, zucchini is actually a fruit according to botany. It comes in a number of kinds with hues ranging from dark green to bright yellow. In folk medicine, zucchini has been used to treat aches, colds, and other ailments.
The versatile vegetable zucchini can be consumed both fresh and cooked. This time we present you zucchini brownies. This recipe for zucchini brownies is extremely interesting since, despite containing two whole cups of zucchini, the zucchini is hardly noticeable. The brownies get an incredible moist and gooey texture as it melts into the rich chocolate batter. They are, admittedly, a little bit cakier than the typical homemade brownie, but overall, they are equally as tasty. Give them a try the next time you are in the mood for something extremely chocolatey and delectable. Your sweet tooth will be satisfied by them for sure!
Ingredients:
- 2 tbsp ground flaxseed
- 5 tbsp water
- 1¼ cups all-purpose flour, spooned and leveled
- 1 cup granulated sugar
- ⅔ cup cocoa powder, sifted
- 1 tsp baking powder
- ½ tsp sea salt
- ½ cup melted coconut oil
- 1 tsp vanilla extract
- 2 cups grated zucchini, don’t drain or squeeze
- ½ cup dark chocolate chips, plus more for topping
- Flaky sea salt, optional, for sprinkling
Method:
- Set the oven to 325 F. Using parchment paper as a liner, grease an 8x8-inch baking dish.
- The flaxseed and water should be combined in a small bowl and left to thicken for five minutes. Mix the flour, sugar, baking soda, cocoa powder, and salt in a medium bowl.
- Whisk the coconut oil, vanilla, and flaxseed mixture together in a big bowl.
- Add the zucchini and stir. Stir the dry ingredients into the zucchini mixture until they are well combined.
- Stir once more after one minute of resting. Initially thick and dry, the batter will gradually smooth out and become moister as the zucchini releases moisture.
- Add the chocolate chips after stirring until there are no more dry spots. Using a spatula, smooth the top after pouring the batter into the prepared pan.
- If using, top with additional chocolate chips and flaky sea salt. Bake for 45 to 50 minutes, or until a toothpick inserted in the center of the brownies comes out clean.
- Before slicing, allow it cool for at least an hour.
Quick Tips:
- The batter should be combined twice. The batter will be extremely dry when you initially combine it because the zucchini provides most of the recipe's moisture.
- Try your best to combine it, then give it a minute to rest. The zucchini will have a chance to release some of its moisture into the batter this time.
- You ought to have no issue combining the batter after a minute. Avoid the temptation to keep stirring instead of giving the batter a minute to rest. If you do, you'll overmix it, which will result in tough brownies.
- Although the batter cannot be poured, it can be distributed. It's supposed to be thick, so don't be alarmed!
These zucchini brownies need some time to set up once they are taken out of the oven, just like ordinary fudgy brownies do. They get moister, gooier, and stickier as they cool. If you cut them too soon, they will crumble.
