As you can see, the zucchini virtually disappears from view in the finished brownies, and take my word for it it has no flavor. So why put it in at all? TEXTURE and MOISTNESS. The zucchini cuts the denseness of these brownies a little bit, gives them a little more mass without extra calories. And maybe it's my imagination, but the extra dark chocolate flavor really shines in these brownies. Could that be due to the zucchini? Who knows?
I like a brownie that's made with actual chocolate as opposed to cocoa powder. And the deeper and darker the chocolate the better. When you add it all up, you're getting zucchini, walnuts, extra dark chocolate (think of all those anti-oxidants) and eggs, along with a bit of flour and butter. Not too bad for such a rich taste sensation.
Like most brownies, this recipe is super quick and easy.
Zucchini Walnut Brownies ~~~adapted from a basic brownie in Ready for Dessert, David Lebovitzmakes 9 brownies
oven to 350
6 Tbsp butter
8 ounces bittersweet or semisweet chocolate, chopped (I used extra dark 73% cacao)
- Put the butter and chocolate in a saucepan or microwave safe mixing bowl. If using the microwave, do an initial 1 minute burst, then stir thoroughly. Put it back in for 15 seconds, and stir again. The chocolate should completely melt as you stir. If not, do another 15 second burst. If you use the stove, keep the heat very low and stir constantly.
1 1/2 tsp vanilla extract
2 large eggs
- Take off the heat and stir in the sugar and vanilla. Beat in the eggs, one at a time.
1 cup grated zucchini
heaping 1/2 cup chopped walnuts, measured after chopping
- Beat in the flour, then fold in the zucchini and walnuts.
- Spread in an 8x8 or 9x9 square baking pan, lined with parchment paper for easy removal, or grease the pan.
- Bake for about 25 to 30 minutes, checking on the early side. The brownies will look dry on top, don't over bake.