Zucchini Brownies Recipe
For this zucchini brownies recipe, we purposely opt for unsweetened cocoa powder to give the brownies the darkest and richest taste. This also cuts down the unnecessary sugar for your treat.
Servings: 8 servings
- 2 cups zucchini grated, equals 10.6 oz or 300g
- 1 1/4 cup whole wheat flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp ground cinnamon
- 1 1/2 tsp baking powder
- 3 oz dark chocolate chips divided into 2 oz and 1 oz
- 3 tbsp olive oil
- 2 medium eggs
- 1/4 cup honey
- 1 tsp vanilla extract
- 1/4 tsp salt
Mix the dry ingredients: Preheat the oven to 355° F. In a large bowl, combine whole wheat flour, cocoa powder, ground cinnamon, and baking powder. Mix well and set aside.
Melt the chocolate: In a microwave-safe bowl, add 2 oz dark chocolate chips. Wrap with cling film and microwave for 30 seconds or until melted.
Mix the wet ingredients: Add olive oil, eggs, honey, vanilla extract, and salt to the melted chocolate bowl. Whisk to combine.
Combine the wet and dry ingredients: Gradually add the flour mixture into the chocolate. Mix evenly with a whisk until just combined.
Add zucchini: Fold the shredded zucchini into the batter and mix with a spatula.
Bake the brownie: Line a square cake pan with parchment paper and pour the batter in. Bake the brownies for 20 minutes.
Add more chocolate: Once the timer rings, take the pan out of the oven immediately and scatter the remaining 1 oz chocolate chips on top of the brownies while still hot. Let them cool completely before cutting into squares. Enjoy!
Serving: 1browny | Calories: 251kcal | Carbohydrates: 35g | Protein: 7g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 171mg | Potassium: 211mg | Fiber: 5g | Sugar: 13g | Vitamin A: 123IU | Vitamin C: 6mg | Calcium: 49mg | Iron: 1mg