Dessert
Lighter Zucchini Brownies
These brownies are a delicious way to enjoy a sweet treat without feeling too guilty. Packed with shredded zucchini, they stay moist and fudgy while adding a sneaky boost of veggies to your dessert.
◷
50 min
Total Time
♜
4
Servings
▥
Medium
Difficulty
Ingredients
4
servings
You Might Like
Chicken Swirls
Instructions
1
Step 1
Start by heating your oven to 350°F (175°C) and lightly spray a 9x13-inch baking dish with cooking spray. Next, blend the zucchini until smooth, then measure out 2 cups of that puree. Add enough prunes to the blender to bring the total volume up to 3 cups, and blend everything again until it's completely smooth. Stir in the brown sugar, cocoa powder, oil, salt, and vanilla extract, blending until you have a thick, chocolatey mix.
2
Step 2
In a separate bowl, whisk together the whole wheat flour, all-purpose flour, and baking soda. Toss in the nuts, then gently fold the dry ingredients into the chocolate mixture. The batter will be quite thick, so don’t worry if it feels dense.
3
Step 3
Spread the batter into your prepared pan, smoothing the top as much as you like—just know it won’t level out much as it bakes. Sprinkle some Demerara sugar and chocolate chips over the top for a little extra crunch and sweetness.
4
Step 4
Pop the pan in the oven and bake for about 30 minutes, or until the brownies spring back when you gently press the center, or a toothpick inserted comes out clean. Let them cool before slicing and enjoying!
Why You’ll Love This Recipe
These brownies are a delightful way to enjoy a classic treat with less guilt. Using zucchini adds moisture and nutrients without extra fat. They are perfect for anyone looking to satisfy a sweet tooth while keeping things light.
Serving Suggestions
Serve these brownies slightly warm with a scoop of vanilla yogurt or a drizzle of honey. They also pair well with fresh berries or a cup of herbal tea for a cozy snack.
Storage Tips
Store the brownies in an airtight container at room temperature for up to three days. For longer freshness, keep them in the fridge for about a week or freeze for up to three months, thawing before serving.
