Okay, so I know that I said that the other brownies recipe was a keeper. But…well, I DID just post a second pizza dough recipe after saying that the other one was a keeper. Plus, these are a different class.
The recipe is originally from here. She gives a frosting recipe for the brownies, but we found that wasn’t really necessary.
Ingredients
- 2 cups chopped raw zucchini
- 1/4 cup coconut or vegetable oil, or melted butter
- 1/2 cup low fat yogurt* (regular or Greek)
- 1-1/4 cups sugar
- 1 tablespoon vanilla extract
- 2 cups whole wheat pastry flour (may substitute gluten-free oat flour, if desired. I did one cup all-purpose flour plus one cup of oats, pureed in the food processor before I pureed the zucchini mix. It does give it a bit of a different texture, but we found that the texture was an attractive thing.)
- 1/2 cup unsweetened cocoa powder (dark cocoa recommended)
- 1-1/2 teaspoons baking powder
- 1 teaspoon kosher salt
Directions
Preheat oven to 350 degrees and grease a 9x13 pan. In blender or food processor, puree zucchini, oil, yogurt, sugar, and vanilla. Set aside. In large bowl, whisk together flour, cocoa, baking powder and salt. Add pureed wet ingredients to dry ingredients and stir until moist throughout. Pour into greased pan, spread evenly, and bake for 20-25 minutes until toothpick comes out clean or with a few moist crumbs. (Overcooking will result in dry brownies.) Remove from oven and place on cooling rack. Cool for 20-25 minutes. You can sprinkle powdered sugar on them to make them prettier. 
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