Name: Guilt-Free Zucchini Brownies Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 16
Cuisine: US
Ingredients: Cooking spray; 2 medium zucchini, chopped; 1 cup prunes; 1 cup brown sugar; 0.5 cup natural cocoa; 0.25 cup vegetable oil, scant; 1 teaspoon kosher salt; 1 teaspoon vanilla extract; 1.5 cups whole wheat flour; 0.5 cup all-purpose flour; 1.5 teaspoons baking soda; 0.5 cup chopped walnuts; 1 tablespoon Demerara sugar; 0.5 cup white chocolate chips

Sneak a healthy dose of vegetables into a decadent, almost guilt-free treat! These brownies use a clever combination of pureed zucchini and prunes to create a rich, dark color and moist texture, all while reducing refined sugars and incorporating whole wheat flour. Perfect for satisfying your sweet tooth while getting a little extra goodness.

Follow The Directions

01

Step

Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray. (5 minutes)

02

Step

Puree zucchini in a high-powered blender or food processor until smooth. Measure out 2 cups of zucchini puree, then add prunes until the level hits 3 cups. Return to the blender and process until fully combined. Add brown sugar, cocoa, oil, salt, and vanilla extract; blend until totally smooth. (10 minutes)

03

Step

Whisk whole wheat flour, all-purpose flour, and baking soda together in a large bowl. Stir in the chopped walnuts. (5 minutes)

04

Step

Pour the chocolate mixture into the flour mixture and stir together as gently as possible until just combined; the batter will be very thick. (3 minutes)

05

Step

Spread the batter evenly into the prepared baking pan and smooth the surface as much as possible; this batter will not smooth out significantly as it bakes. Sprinkle Demerara sugar and white chocolate chips evenly on top. (2 minutes)

06

Step

Bake in the preheated oven until the brownies just spring back when lightly touched in the middle, or a toothpick inserted into the center comes out clean, about 30 minutes. (30 minutes)

07

Step

Allow the brownies to cool completely in the pan before cutting and serving. This helps them to set properly. (60 minutes)

For a richer flavor, use dark chocolate chips instead of white chocolate chips.
If you don't have Demerara sugar, you can use turbinado sugar or coarse brown sugar as a substitute.
The zucchini puree can be made ahead of time and stored in the refrigerator for up to 2 days.
For an extra fudgy brownie, reduce the baking time by 2-3 minutes. Be sure to watch carefully to prevent burning.
The walnuts can be toasted before chopping for enhanced flavor. Toast them in a dry pan over medium heat for 3-5 minutes, or in the oven at 350°F (175°C) for 5-7 minutes, until fragrant.