Zucchini Brownies
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Zucchini Brownies
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Moist dark chocolate zucchini brownies made with whole wheat flour, coconut oil, and maple syrup. So decadent, you'll never suspect they're healthy!
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Ingredients
- 2 cups zucchini grated
- ½ cup coconut oil, melted and cooled, or very light olive oil or canola oil
- ½ cup pure maple syrup (use the real deal! I prefer Grade B, which has a richer flavor)
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 ¾ cup whole wheat pastry flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon kosher salt
- 1 ½ teaspoons baking powder
- ½ teaspoon ground cinnamon
- ⅛ teaspoon nutmeg
- 8 ounces chopped dark chocolate or 1 1/3 cups dark chocolate chips, 55% to 60% dark for a classic brownie taste; 70% dark for an intense, bittersweet chocolate taste
Instructions
- Place a rack in the center of your oven and preheat the oven to 350 degrees. Grease an 8 x 8 inch baking pan and line with parchment paper so that you have a little hanging over the sides. Grease parchment paper a second time. Set aside.
- Grate the zucchini, then lightly pat a paper towel to remove some excess moisture. Do not dry the zucchini out completely.
- In a large mixing bowl, beat together the coconut oil, eggs, maple syrup, and vanilla. Add zucchini.
- In a separate bowl, combine flour, cocoa, salt, baking powder, cinnamon, and nutmeg. Stir to combine.
- Add dry mixture to the wet/zucchini mixture. Stir to combine. Add chocolate chips.
- Pour batter into prepared pan.
- Bake 30-35 minutes or until a toothpick inserted in the center comes out mostly clean but with a few crumbs still clinging too it. Let cool completely before removing from pan with the parchment paper handles…or take your chances.
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