EagleTribune.com, North Andover, MA

September 21, 2012

Sweet and healthy: Brownies' stealth ingredient: zucchini

The Eagle-Tribune

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Here’s a recipe that will use some of those super large zucchini growing in the garden, please moms trying to add more vegetables to the family diet, and which no child will be able to resist.

These brownies are the perfect way to serve a child vegetables while also giving them a tasty treat — provided you don’t blow the whistle on the hidden ingredient, zucchini.

Jen Perry of The Open Door’s food pantry in Gloucester describes them as “a healthy twist on a kid favorite.”

The addition of chocolate bits enhances the recipe’s richness and masks the zucchini while the combination of the vegetable and wheat flour makes this a healthy, guilt-free brownie recipe.

If you’re looking to sneak some vegetables into other dishes Perry also recommends adding a winter squash puree to pancakes, shredded beets to chocolate cake, and shredded carrots to any bread batter.

Zucchini Brownies


1/2 cup butter, melted

1 1/2 cups sugar

1/2 cup cocoa

1 1/2 cups shredded zucchini

1 egg

1/8 teaspoon salt

2 teaspoons vanilla extract

2 cups whole wheat flour

1/2 cup chocolate chips


1. Mix butter, sugar, and cocoa.

2. Stir in zucchini, egg, salt, and vanilla.

3. Gradually mix in flour until well combined.

4. Mix in chocolate bits, stirring until just combined.

5. Pour batter onto a greased 9-by-13 inch pan for thin brownies, or a smaller pan for thicker brownies. Bake in a 350 degrees oven for 25 minutes or until a toothpick inserted into the middle comes out clean.


Recipe courtesy Jen Perry of The Open Door, Gloucester, MA, 2012.