blissful eats with tina jeffers: Chocolate chip zucchini brownies
Some days you just have to say yes to chocolate. I’ve been trying to eat well and eat dessert sparingly but to say that I’m not going to eat chocolate anymore is just out of my scope of reality. My boys are serious chocoholics and I’ve decided to live by Michael Pollan’s food rule “eat dessert but only if you make it yourself”.
The one thing that I know for sure is that if I forbid sugar and sweets in my house, my son will find a way to consume as much junk food as humanly possible. Growing up, my parents were always of the mindset that I could do anything I wanted as long as I didn’t hurt anyone and for the most part that philosophy really kept me out of trouble. I never had the desire to drink or stay out late because I didn’t have any rules to break.
When it comes to eating I believe that there shouldn’t be any forbidden foods as long as it is in moderation. So when I saw the recipe for these brownies on Food Plus Words I knew that they were just the thing to satisfy our chocolate cravings. While I wouldn’t call them healthy they are made with whole-wheat pastry flour and only call for a ¼ cup of oil and they come together and are ready for the oven in 10 minutes or less. These brownies are amazing, full of shredded zucchini and lightly spiced with cinnamon and cardamom they are rich, moist and ultra satisfying. Have a wonderful holiday weekend and be sure to visit me during the rest of the week at www.scalingbackblog.com!
Chocolate chip zucchini brownies
Recipe from Food plus words
2 large eggs
1 tablespoon pure vanilla extract (you can use an equal amount of vanilla bean paste if you have it)
1 cup granulated sugar
1/4 cup smooth applesauce (you can use an equal amount of vegetable oil or cooled melted butter if you want!)
1/4 teaspoon kosher salt 1 cup whole-wheat pastry flour (regular pastry flour works too, or use all-purpose flour)
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon (
1/4 teaspoon ground cardamom
2 cups shredded zucchini (about 2 large zucchini)
1 1/2 cups dark chocolate chips
Pre-heat the oven to 350 degrees, with a rack in the center of the oven.
Line an 8x8 square baking pan with parchment paper allowing the edges to drape over the pan for easy removal. Lightly spray the parchment with cooking spray and set aside.
In a medium bowl, whisk together the eggs, vanilla, sugar, applesauce (or butter or oil if using), zucchini and salt until combined.
Sift the flour, cocoa powder, baking soda, cinnamon and cardamom. Add the flour mixture to the wet mixture and stir just to combine.
Add the chocolate chips and mix to incorporate.
Pour the batter into the prepared pan. Bake the brownies at 350 degrees for 30 to 40 minutes, or until the center is just set and a toothpick inserted into the center comes out relatively clean.
Allow the brownies to cool completely before slicing.