Fall has definitely arrived here now! It rained for the first time of the season, and there is a definite crisp chill in the air. I love it. I can’t wait to wear boots, and chunky sweaters. I also love fall baking. Pumpkins, pecans, squash, zucchini, cinnamon. It’s all good.
I’ve seen a lot of recipes for Zucchini Brownies circulating on baking blogs lately. Though, after making this it is definitely more like a cake. It is so moist and spongey, not dense and fudgy like a brownie. Though, it is slightly fudgy if you don’t cook it as long. So, I think I’ll call it a cake. It would be great as a sheet cake with a whipped cream cheese frosting on top. Adam said it would be good with that peanut butter frosting I made before. A chocolate zucchini cupcake with peanut butter frosting? YUM! Maybe we’ll have to materialize that one day…
I love Zucchini baked into cakes/cupcakes/loafs. Like my zucchini bananda cupcakes and bundt cake.
I have been wanting to try using apple sauce instead of butter in baking, and was happy to find this recipe already made the switch. Adam picked me up some last week so I was good to go! And I had a gigantic zucchini from my mom who picked some up from Osoyoos.
I promise if you make this cake, you will not be able to taste the zucchini. You won’t even be able to see it, unless you leave a big chunk in it.. Little kids wouldn’t know the difference! It’s a lot healthier than other cakes/brownies and just as satisfying.
This weekend I’m going to participate in my first baking contest! It’s called the Great Canadian Bake-Off, hosted by Well Seasoned at the BBQ on the Bypass. I’m sure Adam and I will be eating some yummy BBQ eats while waiting for the *judging*
Can be made Vegan! adapted from Food + Words
Yield: one 8″ x 8″ square pan brownies
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
- 2 large eggs (If you would like to make it Vegan, substitute for 2 flax eggs)
- 1 tablespoon pure vanilla extract
- 1 cup raw organic sugar
- 1/4 cup applesauce
- 1 cup whole wheat flour
- 1/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cardamom
- 1-2 medium zucchini
preheat the oven to 350 degrees F
Grease an 8×8 inch baking dish
Using grater attachment for KitchenAid, or using box grater, grate zucchini, measuring out two cups.
In stand mixer with whisk attached, whisk together the eggs, vanilla, sugar, applesauce until combined.
sift in the flour, cocoa powder and baking soda, mix until dry ingredients are dissolved and incorporated. the mixture will be on the thick side.
fold in the grated zucchini so that it’s uniformly mixed into the batter.
pour the batter into the prepared pan.
bake at 350 degrees F for 25-30 minutes, or until the center is set and a toothpick inserted in the center comes out relatively clean.
allow the brownies to cool in the pan on a wire baking rack completely before slicing.
the brownies will keep stored in an airtight container in the fridge for a few days.
You can also dust them with some icing sugar if you like
*I always find that baked goods like pound cake, bundt cakes and brownies are better the next day. This is so true with this cake! So deliciously moist even the next day.*