Triple Chocolate Zucchini Brownies with Box or Homemade Batter!

Triple chocolate zucchini brownies

There are times in the kitchen when a store bought mix is better than anything you can make from scratch.  Years ago (like 20) we discovered the triple chocolate Ghiradelli brownie mix at Costco.  We were having a big clambake in Nantucket and I was charged with bringing brownies for 40 people.  The industrial size box from Costco has six pouches of brownie mix so I made the entire box.  I divided the batter into two half sheet pans and baked them for five minutes less than the suggested time which resulted in a very ooey gooey brownie.  The result was so amazing that many of the men came up to me and asked me to share the recipe with their wives because they had never tasted anything so delicious.  My answer was to tell them that it was my grandmother’s recipe and she made me swear never to share it outside the family!  

Fast forward to 2020 and we have learned that you can adapt recipes like these to add healthy ingredients and nutrients - without losing any of the yum factor! So many of our desserts have been improved since then by adding a discreetly hidden vegetable.  Zucchini is one that lends itself well to anything you can bake especially anything chocolate such as cakes, cupcakes or brownies.  They add moisture and nutrients without anyone ever knowing!

For this recipe we merely added one very large shredded zucchini to the brownie mix (about a cup and a half) and baked according to the directions. (we baked the brownies for the fully recommended bake time to account for the additional ingredient)  The result was delicious.  The zucchini added a deeper chocolate dimension to the taste and actually reduced the over-all sugary taste of the brownies.  

INGREDIENTS FOR BOX BROWNIES:

1 package of Ghiradelli triple chocolate brownie mix

  1. 1 large zucchini  

INGREDIENTS TO MAKE BATTER FROM SCRATCH

  • 12 Tablespoons salted butter (1/2 a cup)

  • 1/2 cup semisweet chocolate chips or 1/2 a cup of semisweet baking chocolate coarsely chopped (as we did)

  • 1/2 cup natural cocoa powder (unsweetened)

  • 1/2 teaspoon instant coffee

  • 3/4 cup sugar 

  • 3/4 cup light brown sugar firmly packed

  • 2 large eggs

  • 1 large zucchini shredded (1 1/2 cups)

  • 1 tsp vanilla extract

  • 1 cup all purpose flour

  • 3/4 cup semisweet chocolate chips 

INSTRUCTIONS FOR HOME MADE BATTER:

  1. Preheat oven to 350F and line a 9x9 baking pan with parchment paper

  2. Combine butter and 1/2 cup (100g) semisweet chocolate chips in a large metal bowl.

  3. Over a pot of boiling water, place your metal bowl and melt your chocolate and butter together until well combined. Remove once melted.

  4. Add cocoa powder and instant coffee, stir well.

  5. Add sugars. Stir it well again.

  6. Add eggs, one at a time. Then add your vanilla extract and zucchini (optional)

  7. Add flour and mix your batter until well combined and smooth.

  8. Stir in chocolate chips, spread into prepared 9x9 baking sheet and place it in the fridge for 10 minutes (this well get you a nice crackly top that we love!)

  9. Bake at 350F (177C) for 30-35 minutes or until a toothpick comes out slightly gooey. We want them slightly undercooked.

  10. Cool and serve!

INSTRUCTIONS IF USING BATTER FROM BOX:

  • Grate the zucchini on a box grater.  Prepare the brownie mix according to instructions.  Added grated zucchini to the mix, place in a baking pan and bake according to directions on the package.  When the brownies come out of the oven allow to thoroughly cool before attempting to cut.  This will allow the brownies to set completely.

  1. Serve by itself, with fresh strawberries and raspberries, whipped cream or with vanilla ice cream.

There are a lot of skeptics out there when it comes to vegan baked goods being as tasty as the recipes they were based on! We’ve been one of doubters so no judgment!! But we have to admit that this is one of those special recipes that your friends won’t even know is plant-based! You can use it to fool them into trying something new! It’s much healthier than a traditional slice of decadent chocolate cake and yet - just as addictive!

Hence the name of this one: A VEGAN Chocolate Cake that will Convert the Skeptics! We’d like to add that it will ALSO get a thumbs up from the chocolate lovers in your entourage. Not only that but it’s not THAT unhealthy compared to some other chocolate cake recipes out there. SO - If your mom like chocolate - this is the cake for her this Mothers day! If not, we have plenty of other non-chocolate focused delicious treats you can browse for inspo on the blog!

Ones of those absolutely must have cookies

Our classic almond toffee recipe. Otherwise known as Christmas crack around the holidays!

The perfect cookies to leave out for Santa on Christmas Eve.

These are perhaps the chocolatiest (yes, I made this word up) cookie we have ever made. There are three kinds of chocolate that are rounded out with a dusting of fleur de sel. The fleur de sel doesn't make them salty but instead brings a depth of flavor to the cookies. These are slice and bake and can be kept in the freezer for up to three months. They are ooey and gooey and we just love them with a glass of cold Almond milk.

A flavonoid filled snack that cuts cravings and calories. Packed with antioxidants and superfood toppings!

EAT PREETY, FOOD, RECIPESSuzanne MooreComment