Ingredients
- cooking spray
- 2 medium zucchini, chopped
- 1 cup prunes
- 1 cup brown sugar
- ½ cup natural cocoa
- ¼ cup vegetable oil, scant
- 1 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 ½ cups whole wheat flour
- ½ cup all-purpose flour
- 1 ½ teaspoons baking soda
- ½ cup chopped walnuts (Optional)
- 1 tablespoon Demerara sugar
- ½ cup white chocolate chips
Why This Recipe Is So Easy To Love
Cooking Secrets
- Use a good quality cocoa powder for a richer chocolate flavor.
- Avoid overbaking by checking with a toothpick; it should come out with a few moist crumbs, not wet batter.
Step 1
Lightly heat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish with cooking spray. Next, puree some zucchini in a blender or food processor until smooth. Measure out 2 cups of that zucchini puree, then add enough prunes to bring the total volume up to 3 cups. Blend everything together again until it’s completely smooth.
Step 2
In a separate bowl, whisk together the whole wheat flour, all-purpose flour, and baking soda. Toss in the nuts, then gently fold the dry ingredients into the chocolatey zucchini mixture. The batter will be thick, so don’t worry if it feels a bit dense.
Step 3
Spread the batter into your prepared pan and smooth the top as best you can — it won’t level out much during baking. Sprinkle some Demerara sugar and chocolate chips over the top for a little extra crunch and sweetness.
Step 4
Pop the pan in the oven and bake for about 30 minutes, or until the brownies spring back when you gently press the center, or a toothpick comes out clean. Let them cool before digging in — they’re worth the wait!
