So far, I have only received one recipe request: my Zucchini Brownies. The person who requested it thought they were awesome, but the truth is, I feel terrible about what I’m going to tell you.
One evening, Mr. Ironman tells me that he is having some of our friends, Amy and Karen, over to our house for a bike fitting. He implies that I will probably need to make dinner for them as well, which I am ecstatic about. I’m not very good at it, but I do like entertaining people over here.
So, as part of this I-have-an-hour-to-plan-a-menu whirlwind, I decide to make zucchini brownies for dessert. I look at the recipe I’ve made before, and sadly, I don’t have any yogurt. So I look for a different recipe, find one, and set to work.
I pop the ensuing batter into the oven to let it bake, but to my mounting dismay, they are only cooking on the top; the bottom is still gooey. I am horrified. I do my best, and try to get them as cooked through as possible, but soon my guests have to leave, and could not stay for dinner. So I package up a few slightly gooey brownies, and send them home with people I really like.
Then I realize my oven was set to “Broil”, not “Bake”.
I automatically feel like a schmuck.
I also feel terrible because I know how amazing zucchini brownies can be, and the ones I gave them were mediocre at best.
This brings us to today. I finally got my hands on some yogurt, and can now share the real recipe for this wonderful dessert. It has quite a few ingredients, and I will make some notes before getting into the list and procedure, but if you aren’t impressed by these… well, you are clearly lacking taste buds.
First, you can use any oil you wish; vegetable oil and coconut oil are what the original recipe called for. I, however, like to use unsweetened applesauce, because it keeps the brownies super moist (and when I say this, I mean that these puppies stay moist for days) and very dense. It also is another serving of fruit, so there’s hardly any arguing with that.
Next, I use whole wheat flour, but I am sure you could use regular all purpose flour, or even a non-wheat flour blend. I personally have never worked with non wheat flours, so I am only speculating on that. Do not take that as Gospel truth.
Finally, as far as the yogurt is concerned, I have found a great deal of success with Greek yogurt, both plain and honey flavored, but you can use regular yogurt as well. If so, I would suggest a plain, vanilla, or honey flavored yogurt, as anything else would probably taste odd.
Now go make this. I am sure you have at least one friend who has… um, “generously” given you more zucchini than you know what to do with. And yes, I made sure my oven was set to “Bake” this time.
By the way, I made these today just to make sure I was giving you all a quality recipe. I still have some left over. Just sayin’.
Yogurt Zucchini Brownies
Recipe inspired by www.theyummylife.com/Zucchini_Brownies
2 c. zucchini, chopped
¼ c. unsweetened applesauce
½ c. Greek or regular yogurt, plain, vanilla, or honey flavored
1 ¼ c. sugar
1 tbsp. vanilla extract
2 c. whole wheat flour
½ c. dark or regular cocoa powder
1 ½ tsp. baking powder
1 tsp. salt
1. Preheat oven to 350 degrees Fahrenheit. Grease a 9×13 inch pan, and set aside for later use.
2. In a blender or food processor, combine zucchini, applesauce, yogurt, sugar and vanilla. Blend until zucchini is completely smooth. Set aside.
3. In a bowl, combine flour, cocoa powder, baking powder and salt. Whisk until well incorporated. Make a well in the center. Pour the wet ingredients into the dry, and then fold in until the mixture is just combined and completely wet.
4. Pour mixture into the prepared pan, making sure it is even. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let cool slightly, and enjoy!
Also, the website where I got the recipe for this includes a frosting recipe as well, which you are more than welcome to try. I honestly don’t think these brownies need it, but head on over to The Yummy Life and check it out if you are interested!