Moist zucchini brownie

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Today I'd like to share a recipe for a quick cake that with a bit of good faith you can consider to be a salad - incredibly moist, intensely chocolate zucchini brownie.

 

It's precisely the zucchini that makes this brownie so moist. The cake is nicely baked on the outside, with a fudgy interior that provides just a bit of resistance before melting in your mouth. All of this is rounded out with chocolate chips that make the chocolate flavour even more intense.

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients

  • 1 medium zucchini (~200 g)
  • 100 g unsalted butter
  • 125 g dark chocolate
  • 2 large eggs
  • 60 g (~1/3 cup) white sugar
  • 60 g (~1/2 cup) brown sugar
  • 1 tsp vanilla extract
  • 90 g (~2/3 cup) all purpose flour
  • 15 g (1 tbsp) dark cocoa
  • 1 flat tsp baking powder
  • 100 g chocolate chips
Method
  1. Rinse one medium zucchini. Cut off the ends and grate the zucchini on a fine grater. Transfer grated zucchini onto a fine sieve and set aside for 15-20 minutes to get rid of excess moisture. 
  2. Meanwhile, place a glass bowl on top of a small pot containing boiling water. Put 100 g butter and 125 g dark chocolate into the bowl. Melt butter and chocolate together, stirring constantly, only until they just combine. Take bowl off heat then and set it aside to cool.
  3. Once chocolate reaches body temperature, pour 2 large eggs into a large bowl and add 60 g brown sugar and 60 g fine white sugar. Beat the contents of the bowl with an electric mixer until light, fluffy batter forms. It's ready when eggs double up in volume and the mixer beaters start leaving noticeable marks in the batter.
  4. Add cool melted chocolate to the batter. Mix it in shortly with an electric mixer at low speed, only until just combined. Add grated zucchini and 1 tsp vanilla extract. Mix them in with an electric mixer at low speed until they are evenly distributed in batter.
  5. Add 90 g all purpose flour, 15 g dark cocoa, 1 flat tsp baking powder and 100 g chocolate chips into the batter. Mix the dry ingredients in only until you can no longer see raw flour.
  6. Transfer the batter into a square baking tin, 20 x 20 cm, lined with baking paper. Spread the batter evenly across the surface.
  7. Bake the brownie in an oven preheated to 180 deg C (no fan) for 20-25 minutes. Brownie is ready when the top is firm to the touch.
  8. Take ready brownie out of the oven and set it aside in the tin for about an hour, until cool and set.
  9. Enjoy!

Approximate nutritional value

100 g

  • 415 kcal
  • Carbs: 40 g 
  • Fat: 25 g
  • Protein: 7 g
  • Fibre: 1 g

1 slice (recipe makes 16 slices)

  • 184 kcal
  • Carbs: 18 g 
  • Fat: 11 g
  • Protein: 3 g
  • Fibre: 1 g


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