Written by Liz -
This Wednesday, Apr 25 is National Zucchini Bread Day, and I’m going to give you a much better alternative to celebrate this food holiday: Whole-Wheat Dark Chocolate Zucchini Brownies. Yes folks, zucchini does belong in brownies – it gives the brownies moisture and weight as well as vitamins and other health benefits. In fact, you can use any light-tasting squash in this recipe. Last fall, my home garden sprouted several squash/pumpkin/zucchini-looking plants all on its own, which threatened to overtake all the vegetables I had actually planted! I kept them in check by picking and cooking as many blossoms as I could, but I still had a lot of green, striped and orangeish squash to eat during fall and winter. So they almost all went into brownies.
Dark chocolate morsels make the flavor rich while adding antioxidants and whole wheat flour works beautifully, making these brownies a little cake-like. And I love encountering the surprise bites of salty-sweet afforded by the coarse sea salt. This brownie recipe is so good; it’s the only one I use now.
To make this recipe easier, I use one whole egg instead of 2 egg whites, and I also reduce the sugar and increase the dark morsels on top. Injecting nutrients into treats, keeping your garden in check and getting the dark chocolate salty burst I crave…I think we can all feel good about eating these brownies.
If you’re in the LA area, come try some this weekend at this year’s LA Blogger Bake Sale benefitting Share Our Strength’s Great American Bake Sale for the No Kid Hungry Campaign. Held this Saturday, Apr 28 at BLD Restaurant at the Grove, the bake sale offers you delicious treats from us (like these brownies and Chris’
Salty & Sweet Chocolate Butter Toffee) and other local food bloggers.
Ingredients for 16 servings:
- 1 cup white whole-wheat flour
- 1/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon coarse salt
- 1 cup NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels, divided
- 1/4 cup vegetable oil
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large egg whites
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 3 medium)
MELT ¾ cup morsels in large, microwave-safe bowl on HIGH (100%) power for 1 minute; stir until smooth. Cool slightly. Stir in oil, brown sugar, granulated sugar, egg whites and vanilla extract. Stir in flour mixture; fold in zucchini. Spread into prepared pan. Sprinkle remaining ¼ cup morsels over top.
BAKE for 30 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Lift brownies from pan; cut into 16 squares. Store in airtight container for up to 5 days.
Salty & Sweet Chocolate Butter Toffee
Chocolate Chip Zucchini Bread