Wow! So I totally underestimated the amount of time I would be spending traveling, working, and studying throughout the week. All of this travel has left me very little room to try out new recipes and share with all of you. Eating out for every single meal of the day for the past three weeks at first sounds really cool. I mean, I am obsessed with Chili’s and Ruby Tuesdays don’t get me wrong, but after a while I just wanted a home cooked meal. This week I finally got to go grocery shopping, make some real meals from my own kitchen, yay! I am finally back into the groove of things and ready to start trying some new fall recipes. Get ready for some pumpkin desserts coming very, very soon! In the meantime I still have one more recipe from my four-part summer posting series on zucchini recipes to share.
Wait what? You still have more crazy foods you made from that weird vegetable? Darn right I do! Today is your lucky day because you get to make your mouth water with some skinny brownies. Even better than that, I frosted them with a skinny frosting. Zucchini doesn’t have to be boring or plain. With zucchini cookies, cupcakes, pizzas, and now brownies you have no reason to not give this veggie a try. Check out these Zucchini Brownies with Chocolate Yogurt Frosting and lets just see if I can’t make you a believer 🙂
Zucchini: 2 cups chopped finely
Flour: 1/4 cup
Sugar: 1 cup
Cinnamon: 1 teaspoon
Applesauce: 1/2 cup
Vanilla: 1 tablespoon
Cocoa: 1/2 cup
Chocolate Chips: 4 tablespoons
Baking Powder: 3/4 teaspoon
Dannon Light Vanilla Greek Yogurt: 1 5.3 oz container
Powdered Sugar: 1 1/2 cups
Peanut Butter: 4 tablespoons
Chocolate Chips: 8 tablespoons
Cocoa Powder: 1/4 cup
Butter: 2 tablespoons
Preheat oven to 350 degrees. Now it’s time to shredded that zucchini like you all have been seeing me do with the other zucchini recipes. If I had a food processor, maybe this would make it a lot easier, but I did the best I could! The finer you shred the zucchini, the better. Then you can cook the zucchini in the microwave or let it set in a colander with salt sprinkled on top to release the excess moisture. Zucchini will help me your brownies extra moist, but you do want to get out whatever excess moisture you can. In a medium bowl, mix together your flour, cocoa, baking powder, and cinnamon. Using an electric mixer, mix your egg, sugar, and applesauce. Add the dry ingredients and stir. You can then fold in your zucchini and look how this batter is coming along!
I got these super cute brownie square pans from Pampered Chef last Christmas and am finally putting them to use. Aren’t they just perfect? Why cut your brownies when you can have pre-portioned ones? Well, I guess if you only have one pan you may need to haha! As you can see I tried both ways, but the individual brownies were my favorite.
Bake for 25-30 minutes. While they are baking you can make your homemade skinny chocolate yogurt frosting. I have made this frosting a few different ways and am still perfecting my favorite approach. I also didn’t have PB2 at the time, but substituting this for the peanut butter content and even some of the cocoa/chocolate chips might reduce the calories even more. Yum! Definitely need to try that out and report back.
First things first with the chocolate yogurt frosting, I creamed the butter with the powdered sugar and then began to add in the yogurt. I only had greek yogurt at the time, so a little extra protein couldn’t hurt right? I melted down some chocolate chips and added this and the cocoa powder next. Keep using your electric mixer and finally add in your peanut butter 🙂 I couldn’t help but keep taste testing this and adding a little cocoa or powdered sugar here and there. These ingredient measurements are estimates of what I believed I used at the end of the day, but what’s the fun in baking if you don’t do a little trial and error right?
By this time your brownies may be cool enough to frost. Add a tablespoon of this frosting, grab your fork, hell maybe don’t even grab a fork, and dive in! You can take pleasure in knowing these brownies are fudgey, moist, chocolatey, and did I mention they are healthy for you? You may have forgotten with all that frosting goodness that there is zucchini inside of those brownies. Maybe I shouldn’t have reminded you 🙂
The frosting recipe will be plenty to keep in the fridge to eat with a spoon or use for later. Remember that these brownies are made from natural ingredients. You have heard of all of the ingredients I used. Since they are not filled with preservatives, they aren’t going to last forever sitting on your counter or in the fridge. You should expect to eat these brownies in about 1-3 days of making them. They are best fresh, but lets be honest, they probably won’t last long once you give them a try!
I hope this four-part summer zucchini series has opened your eyes to the numerous zucchini possibilities that you can incorporate into your weekly menu. Eating has always brought me comfort throughout the years, but now I am ready to make that comfort food I love in a healthier way. Based on my nutritional calculations, these brownies are only 180 with frosting. Keep in mind you know what you’re eating when you pick up one of these.
Did you miss out on the other zucchini recipes in this series? Check them out below: