I am officially in taper mode before the Baltimore Marathon so this week, I am bringing you something unrelated to running for my favorite things Friday post. I have a sweet treat for you that is – dare I say – a little bit healthy. Well, probably not healthy, but it has zucchini in it so that has to make it a little bit healthy, right?
About a month or so ago, WholeLivingGal tweeted she was making zucchini brownies. As someone who loves to bake and a self-professed brownie lover, I had to inquire about these zucchini brownies. Could they possibly be brownies that I would feel less guilty eating? Perhaps. She pointed me in the direction of the cookbook Simply in Season. Three clicks later on Amazon and the book would be mine. Heather had told me it was one of her favorite cookbooks and upon receiving it, it quickly became one of mine.
I love that it organizes the recipes by what’s in season so you can cook or bake with local fresh foods. We’re not perfect, but we do our best to eat local and/or organic and in season fruits and vegetables for the most part. Simply in Season is perfect for recipes to go along with what is in season. I finally got around to trying the recipe for zucchini brownies, now that zucchinis aren’t technically in season, of course. Hey, I said I’m not perfect!
I’ll admit to being a teensy bit skeptical about eating a brownie that has zucchini in it, but it’s a brownie so how could it be bad? Any doubts I had were quickly erased with my first bite. These brownies are delicious; they’re moist and chocolatey. I was in such disbelief about how good they were, that I had to eat a second one just to make sure I was tasting correctly .
In a large bowl, combine:
1 cup flour
3/4 cup whole wheat flour
1/3 cup unsweetened cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
2-3 cups shredded zucchini
In a separate bowl, combine:
3/4 cup sugar
3/4 cup brown sugar
1/2 cup plain yogurt
1/2 cup oil
1 teaspoon vanilla extract
Add the sugar mixture to the flour mixture and stir until well combined. Spread evenly into a greased 9 x 13 inch pan.
Sprinkle 1/2 to 1 cup semi-sweet chocolate chips on top (I also mixed some in with the batter for good measure). You can add nuts, if you so desire.
Bake in a preheated oven at 350 degrees F for 35-40 minutes, until a toothpick inserted in the center comes out clean. Allow to cool slightly, then dive in. These taste amazing while still warm from the oven.
Hubby didn’t get a chance to try a zucchini brownie because he was at his grad school class last night. When he saw my pictures for this post when he got home, he didn’t believe there was zucchini in it. This morning, he needed to have one for breakfast and he still couldn’t believe there was zucchini in it. He even had a second one just to make sure (see why we belong together?) The zucchini just melts away and you only taste the gooey chocolatey goodness. Maybe you can feel slightly less guilty for indulging because these have some healthy ingredients. At least that’s why I’m telling myself!
Delicious recipe from Simply in Season.