Zucchini Brownies
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!
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 large eggs
- 1 tbsp 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 tsp baking soda
- 1/4 tsp 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
- 1
Preheat the oven to 180 C (350 F). Grease a 8x8 inch baking pan and line with parchment paper.
- 2
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.
- 3
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.
- 4
Add the dry ingredients to the wet and mix until just combined, then fold in zucchini and chocolate chips.
- 5
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.