Zucchini Brownies
Prep Time
Cook Time
Total Time
Author: Talia
Yield: 16 brownies
Ingredients
- 2 eggs
- 1 tablespoon vanilla extract
- ½ cup coconut sugar
- ¼ cup unsweetened applesauce
- 1 cup whole wheat flour (see Notes for gluten-free options)
- ½ cup cocoa powder
- 1½ teaspoons baking soda
- ¼ teaspoon salt
- 2 cups zucchini, peeled and grated (about 2 small zucchini)
- ¾ cup dark chocolate chips
- ¼ cup mini chocolate chips
Instructions
- Preheat the oven to 350 degrees . Line an 8x8 inch baking pan with parchment paper or spray with nonstick cooking spray.
- In a large bowl, add the wet ingredients - eggs, vanilla, coconut sugar and applesauce. Stir until combined and let sit for 5-10 minutes until the coconut sugar has mostly dissolved. In the meantime, sift the dry ingredients together in a medium bowl - flour, cocoa powder, baking soda and salt.
- Add the dry ingredients to the wet, and stir until mostly combined; fold in the zucchini and dark chocolate chips. Pour the batter into your prepared pan and sprinkle the mini chocolate chips on top.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out mostly clean. You may hit a chocolate chip on the way in, so you might need to test it in a couple of places. Cool completely before slicing.
- The brownies can be kept at room temperature for 2-3 days or for up to a week in the refrigerator.
Notes / Variations
GLUTEN FREE: instead of using whole wheat flour, use a gluten-free flour blend (Bob's Red Mill Gluten Free 1-to-1 Baking Flour and King Arthur Gluten-Free All Purpose Flour are my favorites) or your own mix of gluten-free flours
Semi-sweet or milk chocolate chips can be used in place of dark chocolate chips. But be careful when adding nuts to this recipe, since the natural oils from certain nuts (especially walnuts) may alter the moisture in the recipe.
Often times I opt to use cocao powder instead of cocoa powder, since there are many health benefits derived from pure cocao. Read here for more details!
I find that a longer baking time yields an almost cake-like brownie, while a shorter baking time will result in a more fudgy brownie.
Recipe From: Texanerin Baking | Chocolate Zucchini Brownies
Semi-sweet or milk chocolate chips can be used in place of dark chocolate chips. But be careful when adding nuts to this recipe, since the natural oils from certain nuts (especially walnuts) may alter the moisture in the recipe.
Often times I opt to use cocao powder instead of cocoa powder, since there are many health benefits derived from pure cocao. Read here for more details!
I find that a longer baking time yields an almost cake-like brownie, while a shorter baking time will result in a more fudgy brownie.
Recipe From: Texanerin Baking | Chocolate Zucchini Brownies
Nutrition Information
Serving Size: 1 brownie Calories: 109 Fat: 3.1g Carbohydrates: 19.5g Sugar: 11g Sodium: 163mg Fiber: 1.2g Protein: 2.6g Cholesterol: 20mg
Recipe by Confessions of a Midnight Baker at https://www.confessionsofamidnightbaker.com/zucchini-brownies/