From scratch Flourless Zucchini Brownies will be your new dessert!
Easy to make and even easier to devour, these rich, fudgy brownies are a hit.
People! T-minus 24 hours until school starts.
Can I get an Amen?
We had open house last night for the older two {entering 2nd & 3rd grades}, all of their supplies are tucked safely in their desks and they've met their teachers. Today we'll be getting their first day outfits ready, running some last minute errands and having a simple day at home.
I have one child totally excited and one child who could take it or leave it. Plus, a very excited preschooler who will start right after Labor Day. The hours are counting down! This year I will have my afternoons to myself {i.e. a quiet house}, which will give me some much needed time to work on the blog and get my life together after this busy summer.
I know many who know me personally will say I'm organized and I get that, I probably am a bit more organized than the average person, but I still feel like I have areas to improve on.
I'd love to lose the monsterous pile of shoes at our back door and invest in a cubby system where everyone has their own place.
I'd love to get my butt in gear and prep more meals on Sunday so come Thursday I'm not scrambling to find what to put on the table.
I'd love to have an organized snack bin, veggie bin and fruit bin in my fridge, so my kids could just grab one of each when packing their lunches at night.
I'd love to have multiple recipes and blog posts "on deck" ready to go so I could take a few afternoons a month just for myself.
But guess what? So far, I have not accomplished these things.
Instead I bake brownies.
My point is, no matter how much you think another Mom has it together, you are probably wrong. They probably still feel like they could do more.
So a few days back, while staring at that Mount St. Helen's pile of shoes at the back door I was also staring at some leftover shredded zucchini on the counter. I ignored the shoes and instead started thinking dessert.
We all know shredded zucchini is a wonderful addition to any baked good. It gives that sweet treat a moistness without any added fat. In fact, IT'S A VEGETABLE. I can get down with that. I'll hands down admit I don't get enough of those green miracles, so why not add them to chocolate.
It works, right?
A few years back I made homemade brownies for the first time. Trust me, I love any boxed mix as much as the next person, but I was shocked at how easy they are to make from scratch. And did you know they are just as delicious without flour? Yep!
All you gluten-free peeps out there will love this one.
Plus you'll get in some added "steps" on your FitBit from whisking this batter together for 2 minutes straight {just trying to help you out where I can, you're welcome}. And trust me when I say you will NOT even know the zucchini is in there. You cannot see the green, the kids will NOT freak out, all will be okay.
These brownies are fudgy, rich and I'm guessing your kids will be requesting a glass of ice cold milk.
Do yourself a favor and add a healthy doll-up of vanilla ice cream to your serving as well. I mean, you just MADE HOMEMADE BROWNIES FROM SCRATCH.
WITH VEGETABLES.
That certainly deserves an award.
Tag me on social media {@sweetsavoryeats} if you make these! I'd love to hear your feedback and share your photos with my fans.
Yield: 9
Flourless Zucchini Brownies
From scratch brownies are so easy and yes they can easily be made without flour! This version is also amped up with shredded zucchini from your summer garden.
prep time: 10 minscook time: 30 minstotal time: 40 mins
ingredients
- 6 T unsalted butter
- 3/4 cup sugar
- 1 cup mini semi-sweet chocolate chips
- 2 eggs, room temperature
- 1 t vanilla extract
- 1 heaping T unsweetened cocoa powder
- 3 T cornstarch
- 1/2 t salt
- 1 cup shredded zucchini, pressed and drained of excess water
instructions
- Preheat the oven to 350 degrees. Line a metal 8x8 baking dish with tin foil, allowing it to lap over the edges (built in handles for later). Spray generously with cooking spray.
- In a small saucepan over low heat melt the butter, then add the sugar and whisk to combine. Then add in the chocolate chips continuing to stir until smooth. Take off from the heat and whisk by hand for 2 minutes until glossy and smooth.
- Add in the eggs one at a time, followed by the vanilla extract and salt.
- Using a sifter, sift in the cocoa powder and cornstarch, whisking into the batter, again stiring by hand until smooth and shiny. Add in the shredded zucchini.
- Pour the batter into the tin foiled lined pan and spread evenly. Bake for 25-30 minutes or until the brownies are set in the center. Allow to cool completely before lifting out the tin foil and cutting into 9 squares.
- Serve each square with a scoop of ice cream!
Created using The Recipes Generator
