Zucchini Brownies
User Reviews
4.9
21 reviews
Excellent
Zucchini Brownies
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Fudgy, moist delicious and decadent healthy brownies. You won't believe there is zucchini hidden in these or that they are made with zero fat!
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Ingredients
- 2 large eggs
- 1 tablespoon vanilla extract
- 3/4 cup coconut sugar (or regular)
- 1/4 cup yogurt (or applesauce for dairy free)
- 1 cup whole wheat flour or regular
- 1/2 cup cocoa powder (natural or dutch process)
- 1 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2-2 cups peeled grated zucchini (200 g to 300, I used 200) I used the inner part of baby marrow from another recipe
- 1 cup semisweet chocolate chips plus extra for sprinkling on top
Instructions
- Preheat the oven to 180 C (350 F). Grease a 8x8 inch baking pan and line with parchment paper.
- In a large bowl, mix together eggs, vanilla, coconut sugar, and yogurt or applesauce until well combined. Let the mixture sit for 5 minutes so coconut sugar dissolves.
- In a separate bowl mix together flour and cocoa powder (sift the cocoa powder if it is lumpy), baking soda and salt until well combined and no lumps remain.
- Add the dry ingredients to the wet and mix until just combined, then fold in zucchini and chocolate chips.
- Spread the batter into the prepared pan, sprinkle extra chocolate chips on top, then bake 20-25 minutes. A toothpick should come out with sticky crumbs on it but not totally wet goo. If you over bake, these will be cakey.
Notes
- Recipe adapted from Texanerin
- Store leftover brownies in an airtight container 2 days at cool room temperature or up to one week in the fridge.
Nutrition Information
Show Details
Calories
140kcal
(7%)
Nutrition Facts
Serving: 12people
Amount Per Serving
Calories 140 kcal
% Daily Value*
| Calories | 140kcal | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
21 reviews
Excellent
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