Ingredients
16
16 servings
- •cooking spray
- •2 medium zucchini, chopped
- •1 cup prunes
- •1 cup brown sugar
- •½ cup natural cocoa
- •¼ cup vegetable oil, scant
- •1 teaspoon kosher salt
- •1 teaspoon vanilla extract
- •1 ½ cups whole wheat flour
- •½ cup all-purpose flour
- •1 ½ teaspoons baking soda
- •½ cup chopped walnuts (Optional)
- •1 tablespoon Demerara sugar
- •½ cup white chocolate chips
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.
- Puree zucchini in a high-powered blender or food processor. Measure out 2 cups of zucchini puree, then add prunes until level hits 3 cups. Return to the blender and process. Add brown sugar, cocoa, oil, salt, and vanilla extract; blend until totally smooth.
- Whisk whole wheat flour, all-purpose flour, and baking soda together in a bowl. Stir in nuts. Pour chocolate mixture into flour mixture and stir together as gently as possible; batter will be very thick.
- Spread batter into the prepared baking pan and smooth as much as you'd like; this batter will not smooth out much as it bakes. Sprinkle Demerara sugar and chocolate chips on top.
- Bake in the preheated oven until brownies just spring back when touched in the middle or a toothpick comes out clean, about 30 minutes. Allow to cool before devouring.
Nutritional Facts
Per 16 servings
- Calories: 228
- Carbohydrate: 38g
- Fat: 9g
- Fiber: 4g
- Protein: 4g
- Sugar: 22g
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