Ingredients
- cooking spray
- 2 medium zucchini, chopped
- 1 cup prunes
- 1 cup brown sugar
- ½ cup natural cocoa
- ¼ cup vegetable oil, scant
- 1 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 ½ cups whole wheat flour
- ½ cup all-purpose flour
- 1 ½ teaspoons baking soda
- ½ cup chopped walnuts (Optional)
- 1 tablespoon Demerara sugar
- ½ cup white chocolate chips
What Makes This Dish So Tasty
Best Cooking Tips
- Use room temperature eggs and melted butter for a smooth batter.
- Avoid overbaking by checking with a toothpick; it should come out with a few moist crumbs.
Step 1
Gently heat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish with cooking spray. Next, blend the zucchini until smooth—use a high-powered blender or food processor. Measure out 2 cups of that zucchini puree, then add prunes until the total reaches 3 cups. Blend that mixture again until it’s completely smooth.
Step 2
In a separate bowl, whisk together the whole wheat flour, all-purpose flour, and baking soda. Toss in the nuts and give it a quick mix. Now pour the chocolatey zucchini mixture into the flour bowl and gently fold everything together. The batter will be thick, so don’t worry if it feels dense.
Step 3
Spread the batter into your prepared pan—it won’t spread out much on its own, so smooth it as much as you can. Sprinkle the top 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 lightly press the center or a toothpick comes out mostly clean. Let them cool before cutting and digging in—these brownies are worth the wait!
