Hey guys, It’s Kevin here! I know Sierra normally does the baking recipes, but I had a recipe idea that I really wanted to try—zucchini mochi brownies! These chewy brownies are a great way to add some healthy zucchini into your diet.

With zucchini being in season during the summer, I started looking for ways to work them into a recipe. I’d seen some zucchini brownie recipes floating around which seemed like a perfect way to use zucchini. However, I wanted to add my own touch to this recipe, and having loved the mochi brownies I tried in the past, I knew I had to try combining these two types of brownies. I haven’t seen any recipes for zucchini mochi brownies online, so here’s my original recipe for them!

Zucchini in a Brownie?

Honestly, I would’ve been a little revolted if you suggested adding zucchini to a brownie before I tried making zucchini brownies for myself. Zucchini is a divisive vegetable, and the thought of adding it to a universally loved dessert can be pretty surprising. But after trying it for myself, I found that you can’t even tell that there is zucchini at all!

After thinking about it, it’s actually pretty similar to carrot cake; there’s a lot of sliced carrots used in carrot cake, but you can’t taste them at all! For zucchini brownies, the zucchini is prepared in the same way—by grating it into tiny pieces.

Normally, brownies use some sort of liquid in the batter to make it into a consistency that allows it to be poured, usually milk, but instead of that, this recipe uses zucchini! Zucchinis are a great source of many nutrients, are high in antioxidants, and aids in digestion. Sadly, many people hate the taste of zucchini, and they are often the butt of jokes. As such, this zucchini mochi brownie is a great way to add some zucchini to your diet without having to deal with the taste!

What is Mochiko?

Mochiko is a type of glutinous rice flour (or sweet rice flour). It’s made by grinding short-grain glutinous rice (or sticky rice) into a flour. Mochiko is commonly used in many kinds of Asian baking, most notably for making mochi. When made into a dough, it creates a unique chewy and stretchy texture, and despite the name of sweet rice flour, it isn’t sweet at all, making it perfect for creating “not-too-sweet” desserts.

By adding mochiko flour to brownies, the texture is changed considerably. While normally brownies are incredibly rich, dense, and fudgy, a brownie made with mochiko will be a bit lighter and have an unmistakably chewy texture. Also, instead of being super rich and fudgy, the mochi will impart a not-too-sweet flavor to complement the chocolate. As much as I love a rich and dense brownie, I always hit a wall after a few bites because of just how intense it is. The mochiko flour makes this brownie something that is lighter and easier to eat.

Without further ado, let’s get started on this healthy and addictive zucchini mochi brownie recipe!

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