When I was doing my bachelors in Economics, I was a slightly stressed person. Ok, very stressed. It was not atypical to find me huddled in the corner of my room locked in the fetal position after a calculus class. (Yes, I still have nightmares.)Magically, I survived. I’m fairly certain I owe this feat to my excessive baking of muffins. Baking muffins = stress relief. Eating muffins = happiness. It’s a two-step process to becoming a “normal” person. I try.
So, back in the day I baked a lot of muffins. Since I was eating up to five muffins a day during this phase, I decided to make them healthy…err, at least healthier than the average muffin. I replaced a lot of the sugar with (homemade!) applesauce, and the oil and butter with yogurt. Most importantly, I devised this love for adding weird things into my muffins to eat more fruits and veggies! I tried everything: avocado-cornbread (amazing with a tart red jam on top), mango-cranberry-coconut, zucchini-apple, and carrot-raisin… I could go on, but instead I’ll get to the point: I LOVE VEGGIES IN CAKES! Surprising! But, fantastic. Plus, it’s totally healthy if some raw green veggie goes into your batter before baking it. Am I right, or am I right?
Thus, we come to the topic of the day: Zucchini Brownies (vegan, too!). I really wanted to adapt this recipe a bit, but I decided to make these fellows on the spur of the moment, thus didn’t have some of the ingredients on hand. However, they were delicious. D.E.L.I.C.I.O.U.S. … Meaning that I will make them again. Also, I used a cake pan. Not because they should be done in a cake pan, but because my oven can’t fit a normal baking pan… They turned out more cake-y, than brownie-y, but I’m fairly certain it’s because they were so thick. Luckily, I’m not one to complain about a delectable thick brownie.
Zucchini Brownies – What you need:
(adapted very slightly from http://www.lickthebowlgood.blogspot.fr/2012/06/special-brownies-because-im-getting-old.html.)
- 2 cups all purpose flour (I used unrefined)
- 1 cup sugar
- 2/3 cup oil
- 2 tsp vanilla extract
- 1/4 cup cocoa powder
- 1 tsp salt
- 1 tsp baking soda
- 2 cups packed grated zucchini
Zucchini Brownies – What you do:
Preheat your oven to 180 C. Grease a baking pan (err, I used a cake pan, for I lack a proper baking pan… But any standard ((US sizing)) 9x13 inch baking pan should work well) with vegan margarine spread.
Mix together the dry ingredients. Stir in all of the wet ingredients. Mix well. The consistency will be VERY dry, but it’s fine because the zucchini will make the batter moist. Add the zucchini and stir until combined. (See? Moisture!)
Spread evenly into your pan. Bake for 30 minutes, or until an inserted toothpick comes out clean. Cool on a rack, then cut into brownie squares. (Or, if you’re lacking equipment like me, nifty geometrical brownie shapes!)
Since I’m new to this baking blog idea, I hope you will forgive me about the lack of prep pictures for these brownies. I was too busy licking the spoon and/or bowl to realize that I should be taking photos. Priorities, obviously.