Hidden Zucchini Brownies

Some might call chocolate a frivolous treat.

And by some, I mean men.

Not all, mind you, but some.

As a woman, I know that chocolate has its deserved place in the kitchen. In my house, it also deserves to be in the living room, bedroom, utility, dining room, basement, and dare I say it...the bathroom. There is no place that I know of where chocolate doesn't deserve to be.

With that said, there are only a few food pairings that actually enhance the yummy goodness of chocolate. Raspberry, coconut, peanut butter, mint, zucchini...

What!?! Did she just say zucchini? The woman who dislikes squash almost as much as pimples on the end of the nose?

Yes. I said it. And even better, I did it. I have found my Shangri-la. In a brownie form. These are so good, I'm betting that they could bring about world peace.

And I'm all about world peace. And chocolate.

So is she.

Maddie is also into monkeys, but we'll leave that one alone for now.

~Hidden Zucchini Brownies~

(adapted from Simply in Season)

Remember to use organic whenever possible!

~The Players~

1 cup all-purpose flour

3/4 cup whole wheat flour

1/3 cup baking cocoa

1/2 t. baking soda

1/2 t. sea salt

2-1/2 cups shredded zucchini

1 large egg

3/4 cup sugar

3/4 cup brown sugar

1/2 cup plain yogurt

1/2 cup gently melted expeller-pressed coconut oil

1 t. vanilla

1/2 cup chocolate chips (I used the 60% bittersweet)

1/2 cup chopped nuts (I used hazelnuts)

Pre-heat oven to 350F.

Sift flours, baking cocoa, baking soda, and salt into large bowl.

Stir in shredded zucchini.

Combine in separate bowl the egg, sugars, yogurt, coconut oil, and vanilla. Mix well. Add liquid mix to flour mixture and stir.

Spread evenly into greased 9x13" pan.

Sprinkle chocolate chips and nuts onto top of batter.

Bake for 35-40 minutes, or until a toothpick inserted in the middle comes out clean.

Serve warm with a little vanilla bean ice cream...

...or chocolate if you're trying to bring about world peace.☺

Enjoy!