Silken Tofu Brownies-05_sized
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Double Chocolate Silken Zucchini Brownies


Author: Sarah Schlichter, MPH, RD 
  •  ⅔ cup quinoa (dry)
    ¼ cup Peanut Butter
    2 tsp ginger, freshly grated
    ¼ cup low sodium soy sauce
    1 tbsp honey
    2 tbsp rice vinegar
    1 tbsp sesame oil
    1 red bell pepper, sliced
    ¼ cup red onion, diced
    2 cups red cabbage, shredded
    ½ cup cilantro, chopped
    1 cup carrots, shredded
    1 cup edamame, shelled
    ½ cup cashew halves
    6 stalks scallion, diced

Instructions for Double Chocolate Silken Zucchini Brownies

1.       Preheat oven to 350. Line 8x8 baking pan with parchment paper.

2.       Measure 8 oz of tofu.

3.       Peel and shred zucchini (I like to use a box grater). Wring it out with a dish towel to remove excess moisture.

4.       To a medium mixing bowl, add tofu, zucchini, coconut oil, sugar and vanilla extract (Note: you can also use a blender or mixer to do this).

5.       Add in dry ingredients: flour, cocoa powder, baking powder and salt. Gently mix together.

6.       Pour batter into a parchment-covered 8x8 baking pan.

7.       Mix peanut butter with water in a microwave-safe bowl and heat until peanut butter is melted (in increments of 15 seconds). Stir well and drop it on the brownie mix in the parchment pan. Take a fork or knife and swirl it around.

8.       Lastly, add in chocolate chips to top, and sea salt, if desired.

9.       Bake for 30-32 minutes, or until a toothpick inserted comes out clean.