Foodie Friday: Dark Chocolate Zucchini Brownies from Cookie + Kate
Aug 01, 2014 in dark chocolate zucchini brownies, cookie + kate, dessert, epicurious contributor, foodie friday. Read the original on: VB \\ S t y l e Blog
As soon as I stumbled upon the glorious Dark Chocolate Zucchini Brownie recipe featured on the Cookie + Kate foodie blog, I knew I had to feature it  with all my foodie lovers. Looking for a baking project this weekend? I highly suggest diving into the chocolate and whipping up a batch. Enjoy and check out the foodie blog Cookie + Kate.Â
Peace & Love,
VÂ
Dark Chocolate Zucchini Brownies
Author:Â Cookie and Kate
Recipe type:Â Dessert
Â
INGREDIENTS
- 2 cups zucchini, grated
- ½ cup melted coconut oil
- ½ cup honey
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup whole wheat pastry flour
- ¾ cup whole spelt flour (or an additional ¾ cup whole wheat pastry flour)
- ½ cup unsweetened cocoa powder
- ½ teaspoon salt
- 1½ teaspoon baking powder
- ½ teaspoon cinnamon
- 1½ cups (12 ounces) semi-sweet or dark chocolate chips (I used a bag of Ghirardelli 60% Cocoa Chips)
INSTRUCTIONS
- Preheat oven to 350 degrees and grease an 8 inch square baking pan.
- Grate zucchini. Dump into a mesh colander and squeeze it with a towel to get rid of excess moisture. Fluff it back up with a fork.
- In a large bowl, beat together the wet ingredients (oil, eggs, honey and vanilla). Stir in the zucchini.
- In a separate, smaller bowl, stir together the dry ingredients (whole wheat pastry and spelt flour, cocoa, salt, baking powder and cinnamon).
- Pour the dry mixture into the wet/zucchini mixture. Stir just until combined, and then stir in the chocolate chips.
- Pour the batter into your prepared pan.
- Bake 30-35 minutes or until a toothpick inserted in the center comes out clean (mine was done baking at 30 minutes). Let cool completely.
NOTES
- Adapted from A Dash of Sash.
- I have tried making these brownies with agave nectar instead of honey, but they tasted bittersweet. Honey is best.
- My friends raved over these brownies when they were fresh from the oven. I preferred them at room temperature or chilled, so the chocolate is not gooey but a rich, dense contrast to the super moist crumb. Either way, you’ll love them!
P.s. Upon closer inspection, I realized that this is the same brownie recipe that Kelsey from Happyolks adapted for her blackberry zucchini brownies. Her recipe goes to show that you can substitute fresh fruit for the chocolate chips if you’re not craving such an intensely chocolately treat.
Recipe and Photos from Cookie + Kate.Â
Read the original on: VB \\ S t y l e Blog
VB \\ S t y l e Blog, Virginia Blair
Welcome to VB\\ a Style Blog. I am a Downtown Living, Westie owning, paper straw loving, foodie fanatic, art dealer. This blog covers ART, fashion, food, and more. Follow me on my artful journey traveling through life.
Latest Posts
