What is there in this world which chocolate can’t fix! I believe, nothing. And especially if it is dark one. I can gobble down a dark chocolate bar in one go, of course when I am in mood. Or for that matter, when I am not in mood too. So easy peasy it is to fix everything with this dark and sensuous beauty, you know. But then I don’t treat myself alone with chocolates. It’s my family and friends too, who get to eat all the delicious stuff I bake or cook. Just like last weekend, while I was visiting home, my sweet little brother asked for some home baked brownies. He had asked for them previously too. He has this weakness for fudgy brownies. So, I baked these little healthy version for him. These ones have got lots of zucchini in them and the nutty-ness of hazelnuts, which of course can be substituted with walnuts too. And the bonus is that these are made without eggs. In case, you want to bake these for someone special who doesn’t eat eggs, these are sure for you. Bake them these yummy zucchini hazelnut brownies and wow them!
- 110 gm unsalted butter, softened
- 1 1/4 cups superfine sugar
- 2 tsp vanilla extract
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 cups shredded zucchini
- 1/2 cup chopped hazelnuts, extra for topping
- 70 gm dark chocolate, melted
- 1 tbsp cocoa powder, to sprinkle
- Preheat oven to 180 degree C. Grease and flour a 9x13 inch baking pan.
- In a large bowl, beat together butter and sugar, until light and fluffy. Mix in vanilla. Combine in the flours, 1/2 cup cocoa powder, baking soda, salt. Mix in zucchini and chopped hazelnuts. Spread evenly into the prepared pan and bake for 25 to 30 minutes, until the center is just set and springs back when touched lightly.
- Let cool completely onto wire rack before cutting them into squares. Sprinkle some cocoa powder, then drizzle the melted chocolate on top and some hazelnuts, before serving.