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 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:

Preheat oven to 350F and line a 9x9 baking pan with parchment paper
Combine butter and 1/2 cup (100g) semisweet chocolate chips in a large metal bowl.
Over a pot of boiling water, place your metal bowl and melt your chocolate and butter together until well combined. Remove once melted.
Add cocoa powder and instant coffee, stir well.
Add sugars. Stir it well again.
Add eggs, one at a time. Then add your vanilla extract and zucchini (optional)
Add flour and mix your batter until well combined and smooth.
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!)
Bake at 350F (177C) for 30-35 minutes or until a toothpick comes out slightly gooey. We want them slightly undercooked.
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.
Serve by itself, with fresh strawberries and raspberries, whipped cream or with vanilla ice cream.