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 Time10 mins
Cook Time25 mins
Servings: 12 people
- 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
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.
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.