The day of the insatiable chocolate craving…

And so I baked.

Chris came in the door to see this little batch of heaven sitting and cooling on the counter, and here is the conversation that followed:

Mr: “You baked!”

Mrs: “Yes! Want some?”

Mr: “What’s the catch? What did you do to them?”

Mrs: “Catch? They’re brownies! Eat them!”

Mr: “Tell me what’s in them, Andrea…”

So much suspicion. Not unmerited, however… I am rather known around these parts for sneaking “healthful” ingredients into otherwise unhealthful things.

And if I could hand you one of these fat, chocolatey, dense brownies without revealing the secret ingredients, I would.

Stop that. These are definitely special brownies. But not in the way that you are thinking! These guys are sweetened with honey, made more nutritious with whole-wheat flour, more heart-healthy with olive oil, and even amps up your daily veggie-meter with grated zucchini.

Ok, so after all that, it also has an entire bag of semi-sweet chocolate chips… but these are still probably the healthiest brownies you will ever make.

Chocolate Chip Zucchini Brownies
Adapted very slightly from Cookies and Kate

Ingredients:

  • 2 cups zucchini, grated
  • 1/2 cup olive oil
  • 1/2 cup honey
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 3/4 cup whole wheat flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1 1/2 cups (12 ounces) semi-sweet chocolate

Instructions:

  1. Preheat oven to 350 degrees and grease an 8 inch square baking pan.
  2. Grate zucchini, wring out over sink to get the excess moisture out.
  3. In a large bowl, beat together the wet ingredients (oil, eggs, honey and vanilla). Stir in the zucchini.
  4. In a separate, smaller bowl, stir together the dry ingredients (whole wheat flour, cocoa, salt, baking powder and cinnamon).
  5. Pour the dry mixture into the wet/zucchini mixture. Stir just until combined, and then stir in the chocolate chips.
  6. Pour the batter into your prepared pan.
  7. Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Let cool completely… they truly achieve their best “brownie” texture if allowed to get cold in the refrigerator.

If you are picky about tasting olive oil, either use a light olive oil or substitute it for a different oil. I used extra-virgin because it was what I had, and I could taste it slightly. This makes for a very dense, intense brownie, which helps to satisfy your chocolate craving with only a little piece! I cut mine into 24 small pieces.

Enjoyyyyy!

Advertisements

4 thoughts on “The day of the insatiable chocolate craving…

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s