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Double Chocolate Whole Wheat Zucchini Brownies

Every spring when I’m planting my vegetable garden, I prepare four mounds of dirt and put five zucchini seeds in each one. Most of the time, about half of the seeds germinate, a few seedlings get eaten by bugs and one or two die for some reason or another, leaving me with around six plants – still a lot of zucchini.  It just so happens that this summer ALL of the seeds grew into huge, prolific plants that are producing enough zucchini to feed a small army.  What do you do when you have zucchini coming out of your ears?  You make things like, Veggie Rotini with Grilled Zucchini, Tomatoes and Basil, Zucchini, Flax Seed and Banana Muffins, Zucchini-Chocolate Chip Muffins and my new favorite, Double Chocolate Whole Wheat Zucchini Brownies.  I love when I can make sweet treats healthier, and by using Hodgson Mill 100% Whole Wheat Pastry Flour and zucchini in this brownie recipe, that’s exactly what I did. 

I use Hodgson Mill Whole Wheat Pastry Flour frequently because the finely ground texture allows me to slip it into baked goods relatively unnoticed and with all of the health benefits intact. Why use whole wheat in a brownie recipe that could easily be made with plain white flour? Because, a healthy diet rich in whole grains can reduce the risk of heart disease, prevent some cancers and help with weight management since the additional protein and fiber from the whole grain helps leave you feeling full longer.   Whole grains are important and if I can use a dessert as a way to get more of them into my family, even better. 

Hodgson Mill White Whole Wheat Flour or Hodgson Mill Whole Wheat Flour will work just as well in this recipe, but I like how the whole wheat pastry flour results in a softer, more cake-like brownie.  

Start off by beating together the coconut oil, eggs, honey and vanilla. Be sure to melt the coconut oil before measuring it if it’s solid.

Coarsely grate the zucchini, measure 2 cups and then remove the excess moisture by either pressing it between two paper towels or squeezing a fistful of zucchini at a time over the sink.  Put the zucchini in the bowl and stir the ingredients together until well combined.

Add the flour, cocoa powder, salt, baking powder and cinnamon to the bowl; stir together until just combined.

Next, fold in the chocolate chunks and walnuts.  Walnuts are optional, but I like the extra crunch they add to these brownies. 

Spread the batter in an 8- or 9-inch-square baking pan that’s been lined with aluminum foil and sprayed with nonstick cooking spray.  Be sure to allow the aluminum foil to hang over the ends of the pan so the excess can be used as handles to remove the bars from the pan later on. 

Bake the brownies in a 350°F oven for 25 to 30 minutes or until a toothpick inserted into the center comes out mostly clean. 

Allow the brownies to cool completely and then carefully lift them out of the pan using the foil as handles.  Set the brownies on a cutting board and use a sharp knife to cut them into squares. 

I froze some of these brownies to take with us on an airplane ride to North Carolina, and oh my, are they ever good cold!

Want to know a secret?  My kids didn’t have a clue that there are whole grains or vegetables in these brownies. Even if I told them, I don’t think it would have mattered because, after one bite, they were hooked - down to the last fudgy crumb.  

If you ever find yourself overloaded with zucchini or are keen on the idea of getting healthy whole grains and vegetables into an irresistible sweet treat, be sure to try these Double Chocolate Whole Wheat Zucchini Brownies. They’re rich, chocolaty and filled with lots of good-for-you ingredients.  Enjoy!  

Double Chocolate Whole Wheat Zucchini Brownies

Ingredients

  • 1/2 cup coconut oil, melted and then measured
  • 1/2 cup honey
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 2 cups zucchini, grated
  • 1 3/4 cups Hodgson Mill Whole Wheat Pastry Flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp. salt
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. ground cinnamon
  • 10 oz. semi-sweet chocolate chips or chunks
  • 3/4 cup walnuts, coarsely chopped

Instructions

In a large bowl, beat together the coconut oil, eggs, honey and vanilla. Coarsely grate the zucchini, measure 2 cups and then remove the excess moisture by either pressing it between two paper towels or squeezing a fistful of zucchini at a time over the sink. Put the zucchini in the bowl and stir the ingredients together until well combined.  Add the flour, cocoa powder, salt, baking powder and cinnamon to the bowl; stir together until just combined. Next, fold in the chocolate chunks and walnuts. 

Spread the batter in an 8- or 9-inch-square baking pan that’s been lined with aluminum foil and sprayed with nonstick cooking spray.  Be sure to allow the aluminum foil to hang over the ends of the pan so the excess foil can be used as handles to remove the bars from the pan later on. 

Bake the brownies in a 350°F oven for 25 to 30 minutes or until a toothpick inserted into the center comes out mostly clean.  Allow the brownies to cool completely and then carefully lift them out of the pan using the foil as handles.  Set the brownies on a cutting board and use a sharp knife to cut them into squares.  Brownies can be stored at room temperature in an airtight container for up to 5 days. 

Notes

Hodgson Mill White Whole Wheat Flour or Hodgson Mill Whole Wheat Flour can be substituted for the pastry flour.

Adapted from adashofsass.com

Servings

Makes approximately 16 squares

You can find Double Chocolate Whole Wheat Zucchini Brownies and other recipes from Hodgson Mill by visiting the Recipes page.


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Author: Holly






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