From the article How to Hide Zucchini in Your Picky Eaters’ Snacks and Meals
Yes, really! This is a wonderfully versatile recipe, given to me by a fabulous baker-friend, Mary. What I love about it is, it’s a true brownie recipe which, even though it’s got courgette and apple in it, holds up against the best! This is in contrast to a ‘mock brownie’, which might contain black beans, chia seeds and loads of other healthy things but then actually ceases to taste like a brownie anymore! This recipe can also be made gluten, egg and/or dairy free with ease (see notes in brackets)
Makes 20 squares
280g plain flour (or gluten free plain flour)
3 eggs (or 3/4 tsp xanthan gum – but omit gum/eggs if using GF flour blend that has xanthan gum already added)
1 tsp bicarbonate of soda
1/2 level tsp sea salt flakes
250g golden caster sugar
3 heaped tbsp unsweetened apple sauce
60g melted unsalted butter (or ¼ cup canola oil)
2 tsp good quality vanilla extract
25g cocoa powder, mixed to a paste with 1 ½ tbsp. boiling water (make sure dairy free if need be)
220g zucchini, grated (if you like you can peel, then weigh, to avoid any green flecks! If large courgette, discard seeds)
175g semi-sweet chocolate chips (can use dairy-free if you like)
In a large bowl, sieve the flour, xanthan gum (if using), bicarbonate of soda, and salt. Set aside.
In another bowl, using an electric whisk, beat together the sugar, apple sauce, butter//oil, eggs (if using), cocoa paste and vanilla extract for 30 seconds.
Add to the flour mixture and continue beating for about 1 minute.
Add the shredded zucchini and 125g chocolate chips and mix on a low speed until combined.
Pour brownie batter into greased 8 x 10 inch tray bake tin pan.
Sprinkle extra 25g chocolate chips over the top of brownie batter. Bake at 350°/ 175C for about 23-28 minutes, or until brownies are just set. (Due to chocolate chips in batter, it is hard to get a toothpick to come out entirely clean. However the mixture should be cooked around the edges and just set but with a little wobble in the centre).
Let them cool in pan about 10 minutes, then gently use a palette knife to loosen the edges, then remove and cool on wire rack.
Serve at room temp or still warm.