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!

Course Dessert

Cuisine American

Prep Time 10 minutes

Cook Time 25 minutes

Servings people

Calories 140kcal

2 large eggs
1 tablespoon 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 teaspoon baking soda
1/4 teaspoon 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.

Calories: 140kcal