Servings: 12 serving(s)
Prep time: 15 minutes
Total time: 50 minutes
Cooking time: 35 minutes
Too many zucchini in your garden?
I WISH I had that problem but so far I only have zucchini blossoms. Our local markets are teeming with them though and already I have more in my fridge than I can reasonably use in a week so I went looking for new ways to eat them up.
I call this a healthy brownie
After all, something that includes zucchini and flax seeds is bound to be good for you. Molasses and unsweetened cocoa powder have nutritional value too. So I had one at breakfast this morning.
A couple of tips: I grate my zucchini on the coarse side of a box grater and then squeeze the water out a handful at a time. Also, the batter is dense so I used my hands to incorporate the zucchini.
Healthy tip: Feel free to reduce the sugar to 1 cup, reduce the salt to 1/2 tsp. and reduce the chocolate chips to 1/2 cup. Increase the cocoa by 2 Tbsp. (This is how I make them for my kids’ lunches).
- ½ cup oil or melted butter
- 1 ½ cups sugar
- 1 Tbsp. vanilla
- 1 egg
- ¼ cup Crosby’s Fancy Molasses
- 2 cups flour
- ¼ cup ground flax
- 2 tsp. cinnamon
- ½ cup cocoa powder
- 1 ½ tsp. baking soda
- 1 tsp. salt
- 2 cups shredded, drained zucchini
- ¾ cup chocolate chips (optional)
- Line a 9”x9” pan with parchment paper or grease it well.
- Combine oil, sugar, vanilla and molasses. Add egg and mix well.
- In a separate bowl, combine flour, flax, cinnamon, cocoa, baking soda and salt.
- Add this mixture to the wet ingredients and mix well.
- Fold in the zucchini and chocolate chips (if using).
- Spread in prepared pan.
- Bake at 350 F for 35 to 40 minutes
This recipe is loosely based on a recipe I found on the lovely baking blog, iambaker.net.
One more thing…
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