Blender Zucchini Brownies with Upcycled Barley Flour Chocolate Chip Cookie Mix
Craft breweries often discard barley grains even though they're packed with nutrition. At Susgrainable, we've given this "waste" a delightful twist, transforming it into our special upcycled barley flour and now, a mouth-watering zucchini brownie recipe.
In our new "Not a Baker" series, join Ben as he tackles barley flour recipes with no baking experience, stumbling through the process without any outside help. This super simple brownie recipe, made in a blender with our chocolate chip cookie mix as its base, is not only delicious but also incredibly easy to follow. Watch Ben bake it here.
Recipe
Ingredients:
- 3/4 cup oil
- 2 small or 1 medium zucchini, cut into chunks (makes about 3 cups liquid when blended)
- 2 eggs
- 1/2 cup plain Greek yogurt
- 1/4 cup cocoa powder
- 1 tsp cinnamon
- 1/2 tsp cloves
- 1 1/4 cups Susgrainable chocolate chip cookie mix
- *Optional: Vanilla extract
- *Optional: Additional sugar to taste
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9”x11” baking pan.
- In a high-powered blender, combine the oil and zucchini chunks. Blend until you have about 3 cups of liquid.
- Add the eggs, Greek yogurt, cocoa powder, cinnamon, and cloves to the blender. Blend until smooth.
- Pour the mixture into a bowl if needed and add the Susgrainable chocolate chip cookie mix. Stir until just combined. Add vanilla extract and additional sugar if desired.
- Spread the batter evenly in the greased baking pan.
- Bake in the preheated oven for 45-60 minutes, or until a toothpick inserted into the center comes out clean.
At Susgrainable, our mission goes beyond creating delicious recipes. Every bite you enjoy is a step towards a more sustainable future, showcasing how food waste can be innovatively turned into delectable meals.
So, the next time you're craving brownies, remember there's a way to satisfy your tastebuds while also being kind to our planet. Every choice matters—especially the delicious ones!
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