These are seriously delicious brownies – a recipe that a CSA member gave me in my first season!
2 cups zucchini or pattypan squash, grated
1/2 cup virgin coconut oil
1/2 cup honey
1 teaspoon vanilla extract
1 cup whole wheat pastry flour
3/4 cup whole spelt flour (or an additional 3/4 cup whole wheat pastry flour)
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1 1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1 1/2 cups (12 ounces) semi-sweet or dark chocolate chips (I used a combo of chips and chopped up 100% cocoa chocolate)
Preheat oven to 350F and grease an 8 inch square baking pan. Grate zucchini. Dump into a mesh colander and squeeze it with a towel to get rid of excess moisture. Fluff it back up
with a fork.
In a large bowl, beat together the wet ingredients (oil, eggs, honey and vanilla). Stir in the zucchini.
In a separate, smaller bowl, stir together the dry ingredients (whole wheat pastry and spelt flour, cocoa, salt, baking
powder and cinnamon). Pour the dry mixture into the wet/zucchini mixture. Stir just until combined, and then stir in the chocolate chips. Pour the batter into your prepared pan.
Bake 30-35 minutes or until a toothpick inserted in the center comes out clean (mine was done baking at 30 minutes).
Let cool completely before serving.