Welcome to my new summer chocolate obsession…Fudgy Zucchini Brownies!
To be honest, I haven’t had much of an appetite for sweets this summer. It’s just been too hot (and we’ve already talked about being under the weather for most of the season.) But, there was just something about these brownies that got to me.
I didn’t actually think you could make Fudgy Zucchini Brownies. Most of the zucchini flecked brownies I’ve seen are actually more like cake, masquerading as brownies. When I saw this recipe on King Arthur Flour, and then I saw that you don’t even have to grate the zucchini…I was sold. (Do you hate grating things? I do.) In any case, it became a must try.
We love zucchini. It’s so versatile. Of course, we love all the chocolate things made with zucchini, like one of my favorite chocolate cakes, Chocolate Turtle Zucchini Cake. But we like non-chocolate options too like White Zucchini Cake. We love roasting it and eating it with pasta like we did here and here. We really love grilling it! It’s mouthwatering as a Grilled Zucchini Caprese Stack.
I wasn’t particularly looking for a brownie recipe. I have my current “go to” that I love, Black Cocoa Brownies, but I happened to have a boatload of zucchini to use up and it was a good time to try something new. I was intrigued by how fudgy they looked. Now, I spent a lot of time testing out brownie recipes when I was searching for the perfect fudgy, chewy, cakey texture. Black Cocoa Brownies are the best I’ve found yet and I’m still playing around with that recipe to see if I can make it even better. Today’s recipe is not related to my ultimate brownie odyssey. This recipe falls into the category of other brownies that I love. One thing I’ve learned about getting to the ultimate recipe of anything is that there’s lots of stuff to love along the way.
This recipe is a one bowl deal…your food processor bowl that is. All you have to do is cut your zucchini into chunks and throw it in the food processor.
Add your eggs, melted butter and vanilla…
And process it until it’s smooth.
Then add all of your dry ingredients and process just until combined. Finally, you’ll add the chocolate chips and process again to break them up into smaller pieces. The smaller pieces make for a better texture in the final baked brownie.
Pour it into a pan and bake. Super easy! I let mine cool and then refrigerated them for nice clean cuts.
This was a totally different kind of brownie for me. I don’t usually make fudgy brownies. I like them. I mean, they’re chocolate right? But I love sinking my teeth into a chewy cakey kind of brownie. This one was not chewy or cakey. The texture was fudgy, and in some ways, reminded me of a flourless chocolate cake, just more fudgy. The recipe is similar to Black Cocoa Brownies, but it has less than half the sugar, half the flour and less than half the fat. That’s what intrigued me.
And guess what? I loved them! In this summer of not really being in the mood for many treats, this one got to me. I actually stored them in the refrigerator and we ate them cold. The original recipe tops them with a ganache, but I left them plain. I wanted simplicity. I loved that they weren’t super sweet. They are rich with chocolate flavor, but they don’t feel like a killer splurge and aren’t super rich so you don’t feel weighed down after eating one. I hadn’t planned on blogging about them, but I loved them too much not to share. So I had to make another batch, just for you.
I was overwhelmed with zucchini the first time I made them. When I decided to make them again for you, there was no zucchini in the CSA box and my garden had none to give :( Ugh! I had to go buy a zucchini! In the summer! It just seemed wrong when just a short time ago I was drowning in them!
I actually used a yellow squash the first time and then regular green zucchini the second time. So if you have a bunch of zucchini or summer squash hanging around, you should put this on the list of things to do with it. If you don’t, go buy a little squash so you can make these brownies. Fudgy Zucchini Brownies. No grating, one bowl, quick work with a food processor and yeah…it’s still ridiculously hot around here and yes, I did have to turn my oven on to bake these fudgy bars.