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Cooking Advice
- Make sure to grate the zucchini finely and squeeze out excess moisture to avoid a soggy texture.
- Use a toothpick to test for doneness; it should come out with a few moist crumbs but not wet batter.
- Allow the brownies to cool completely before cutting to help them set and hold their shape better.
Ingredients 0/14
Reasons You'll Love It
Step 1
Lightly heat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with cooking spray. Next, puree the zucchini in a blender or food processor until smooth. Measure out 2 cups of this zucchini puree, then add enough prunes to bring the total volume up to 3 cups. Blend everything together again until completely smooth.
Step 2
In a separate bowl, whisk together the whole wheat flour, all-purpose flour, and baking soda, then mix in the nuts. Pour the chocolatey zucchini mixture into the flour mixture and gently fold everything together. The batter will be thick, so don’t worry if it feels dense.
Step 3
Spread the batter evenly in your prepared pan, smoothing the top as much as you like—it won’t level out much as it bakes. Sprinkle the surface with Demerara sugar and chocolate chips for a little extra crunch and sweetness.
Step 4
Pop the pan in the oven and bake for about 30 minutes, or until the brownies spring back when you gently press the center or a toothpick comes out clean. Let them cool completely before cutting and enjoying!
