2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Brownie with zucchini is rich and rich chocolate. What allows us to use zucchini for the preparation of various cakes is their neutral taste and their ability to retain moisture in the pastry, which makes it moist and appetizing.
As a texture, zucchini brownie is soft and moist, but when you bite, you will feel the soft texture and intense aroma of chocolate, which we usually associate more with candy than with cakes.
The key to this recipe is grated zucchini. When using the planer, use this with the smaller holes. While for some dishes we prefer thicker pieces, for this recipe it is much better to have thin pieces. First, the thin pieces will almost disappear into the cake once it is baked. Secondly, if you decide to make thinner pieces, the zucchini will release much more water, which is necessary to get the right consistency of brownie. Thicker pieces will not release as much water, so your dough can become dry.
When you are done mixing all the ingredients except the zucchini, you will have a shortcrust pastry. But once you start mixing with the zucchini, you will see that the dough becomes more and more liquid, until it finally reaches the right consistency like ordinary brownie dough.
Brownies with zucchini will really satisfy your chocolate desires. Most people can't even tell that there are zucchini inside. The recipe we offer you is so easy and much tastier. All you need is a free hour spent in the kitchen.
Brownies with zucchini
Preparation time: 25 minutes
Baking time: 28 minutes
Total time: 53 minutes
Type: Dessert
Cuisine: American cuisine
Servings: 12
Ingredients:
2 tsp flour (universal)
1 1/2 tsp. sugar
1/2 tsp unsweetened cocoa powder
1 1/2 tsp baking soda
1/2 tsp sol
1/2 tsp vegetable oil or canola oil (rapeseed oil)
2 tsp vanilla extract
2 1/2 tsp. finely grated zucchini
1 1/2 tsp. chocolate chips or pieces of dark chocolate
Method of preparation:
1. Preheat the oven to 180 ° C and line a 9x13 inch baking tray with parchment paper.
2. In a large bowl, add the flour, sugar, cocoa powder, baking soda, salt. Stir until evenly mixed.
3. Add in the butter and vanilla. Stir until the whole dough is moist. It should look like moist sand.
4. Stir in the zucchini. The dough will not become liquid immediately, but the more you stir and mix, the more liquid the dough should become. Continue mixing until it becomes a thick, liquid dough.
5. Add 1 cup of chocolate pieces. Stir evenly. Spread the sweet dough in the prepared pan. Sprinkle the remaining pieces of chocolate on the surface of the dough.
Bake for 28-32 minutes. When you try with toothpicks whether the dough is ready, there should be a few crumbs that stick and the mixture should no longer be liquid inside. Allow the brownie to cool before cutting and serving.
Notes:
This recipe works best with zucchini, which are planed just before being added to the main mixture, as this is the most moist. Make sure you finely plan the zucchini. The finer pieces will disappear into the dough when baking. Zucchini will release much more moisture when they are finer pieces, and all this moisture is needed for the dough.
Do not squeeze the moisture from the zucchini after you have finished planing. Use everything in your dough.
If they want your brownie to look more like a cake, add a cup of more zucchini, and if you want the cake to look more like a fudge, reduce the zucchini to a cup.
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