Wednesday, April 17, 2013

Chocolate zucchini brownies (egg-free)

Last weekend I was lucky enough to again be included in a share of the proceeds of a friend's early morning trip to a local market. I love the fact that everything is so fresh (and cheap!) and also the challenge of using everything without waste.

At first it can be a bit daunting looking at all that lovely produce and wondering where and how to store it and use it wisely, but I've done this a few times now and have a method: divide produce into things that need to be used quickly (like spinach and ripe stone fruit) and those that will last a bit longer stored in a cool place (like pumpkin or a whole watermelon). I then think of recipes to use most of it and make up a shopping list of groceries to go with the list (eg. dried pasta, legumes, condiments etc). It's very satisfying, in a nerdy kinda way :-)

This time, amongst the goodies were a heap of zucchinis (courgettes). We have a couple of favourite savoury zucchini recipes, including this 'green pasta' and zucchini fritters with garlic yoghurt (Bill Granger recipe), but I also wanted to make a sweet recipe. I remembered hearing that zucchini goes well with chocolate (what doesn't go well with chocolate?!!!), so searched and found a couple of egg-free recipes that my allergic big girl could also eat.

The recipe I tried is for a cake but I've renamed it a brownie as I think it's more brownie-like with its dense texture and deep colour. And I'm thinking that next time I might substitute some brown sugar for white to add to the brownie-ness :-) But for now I thought these were pretty good - not overly sweet, but tasty, quick and easy. And hey, hidden veggies in a dish kids love always makes a mum feel good, right?


Chocolate Zucchini brownies (recipe from the la receta de la felicidad blog here)

300 g grated zucchini

125 ml vegetable oil

200 g sugar

250 g flour

50 g cocoa powder

1 tsp baking powder

1 tsp vanilla extract

1 pinch of salt


Preheat oven to 350º F (180 º C)

Line a 20 x 20 cm baking tin with baking paper.

In a large bowl, mix all ingredients with a spoon. Batter will be thick (see pic below).

Spoon into the tin and bake for 20-25 minutes. Remove from oven and let cool completely. Dust with icing sugar if desired.


  1. Oooh, I'll be hungry (haha) for zucchini recipes this coming summer. I planted a couple of plants, which I will probably decide halfway through the season, was a couple plants too many, since they are usually so insanely abundant, and I am not a huge fan of summer squash!

    But brownies! Now you're speaking my language.

  2. This looks fantastic, I have two kids who are allergic to eggs, and therefore brownies at cafes are always off the list. So will definitely try this recipe especially as our zucchini plant is still going despite the autumn chill. S:)

  3. Hey! hey! I made it today!!! Super, super yummy :)
    We need to catch up! it's been to long again!!!!
    Love you tout pleins.
    Big kiss to all the beautiful family :)
    Gros bisous ma cherie xxx


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