RECIPE: Two Versions of Zucchini Brownies - Fudgy and Cakey

I made this last year and liked it so much I made it again this year, to use up the last of the  yellow zucchini in the farm store.  I made two pans, one to freeze and one to eat.  I was in a hurry and screwed them both up!  But ... I learned something from both errors which I am sharing here.  We ate them simultaneously to analyze the difference in the preparation methods.

Original recipe: Zucchini Brownies - Gluten Free and Low Carb

Both recipes were made using the original recipe linked above, but rather than stirring the chocolate chips into the batter, I sprinkled them on the top.

In the first batch, two of the zucchini were peeled, so there was much less of the tougher skin.  I forgot to add the butter to the processor with the other wet ingredients and the batter got very light and fluffy! I pulsed the butter in last, added the dry ingredients, and baked it.  It came out more cakey than the other batch but very moist and delicious!  This was my favorite of the two versions.

In the second batch, all the zucchinis had they skin.  I added the butter when I was supposed to and the wet ingredients were much less fluffy.  There were also tiny pieces of skin in the batter.  I added the dry ingredients and baked it, only realizing after I put it n the oven that I had forgotten to add the salt!  It came out more fudgy than the first version, and a little more toothsome due to the tiny bits of zucchini skin.  I sprinkled flake salt on top.  This was my husband's favorite of the two.

Zucchini Brownies - Fudgy or Cakey

CAKEY on the left, FUDGY on the right.

FUDGY on the left, CAKEY on the right.

ORIGINAL VERSION (recipe is below)

Makes one 8" x 10" pan (see note)

INGREDIENTS:

• 3 cups zucchini, washed, trimmed, and cut into chunks.  No need to peel (approximately 1 pound washed trimmed and dried).
• 6 t. butter, melted
• 6 large eggs
• 2 t. vanilla extract
• 1/2 c. maple syrup granules or coconut sugar
  
• 1/2 c. Allulose
• 1 c. unsweetened cocoa
• 2 t. Vietnamese cinnamon
• 1/2 - 2 t. cayenne powder (optional, depending on your heat tolerance)
• 1 t. baking powder
• 1/2 t. salt
• 1 c. sprouted oat flour (I use One Degree)
  
• 1/2 c. low-carb mini chocolate chips (like Choc Zero)

INSTRUCTIONS:

1. Preheat oven to 350F (325F convection or they will burn). 
2. Lightly butter a 9 x 11" pan and then line it with parchment*
3. In a medium bowl, whisk together the dry ingredients
4. Combine the zucchini, melted butter, eggs and vanilla in the bowl of a processor and process until smooth.
5. Add the dry ingredients to the processor and pulse just to combine.
6. Transfer the batter to the prepared pan.  Sprinkle the chocolate chips on top and stir gently to incorporate them. 
7. Bake for 30 minutes, until a toothpick inserted in the center comes out clean or with a few pieces of moist crumbs clinging to it.  
8. If it's not ready after 30 minutes, turn off the heat and leave the pan in the warm oven, checking periodically. 
   
9. Remove brownies from the oven and allow them to cool completely.
10. The original recipe called for frosting but we found them sweet enough without it.

*The butter will help the parchment stick to the pan.

NOTE: I used an 8" x 10" pan and the brownies were a little tall.  A 9" x 11" would have worked better.  If you like the way they look in my photo, use an 8" x 10" pan!

STORAGE:  These will keep on the counter in a cool kitchen (ours is 74F), covered, for FIVE DAYS.  On the 7th day, they were moldy, so I wouldn't risk six days.... If your kitchen is warm, I would refrigerate them.  They freeze beautifully.