Zucchini Brownies
Zucchini Brownies - these healthier Double Chocolate Zucchini Brownies are SO GOOD and I have also included a paleo-friendly version too!
Ingredients
- 1½ - 2 cups grated zucchini squeeze out excess water
- ¾ cup whole wheat flour see notes for grain-free swap
- ½ cup cocoa powder
- 2 tablespoons ground flaxseed
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon ground coffee
- 2 eggs
- ¼ cup butter
- ¼ cup coconut oil
- 1 cup coconut sugar
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips more or less if desired
Optional Garnish Options:
- extra chocolate chips
- shredded zucchini
- sea salt
Instructions
- Prep: Preheat oven to 350℉. Make sure the excess moisture is squeezed out of the grated zucchini and set aside.
- Dry Ingredients: In medium mixing bowl, combine ¾ cup whole wheat flour, ½ cup cocoa powder, 2 tablespoons ground flaxseed, ¼ teaspoon baking soda, ¼ teaspoon salt and ¼ teaspoon ground coffee. Mix thoroughly.
- Wet Ingredients: In a stand mixer, beat 2 eggs for about 30 seconds. Melt ¼ cup butter and ¼ cup coconut oil. Add to eggs along with 1 cup coconut sugar and 1 teaspoon vanilla extract. Beat until thoroughly mixed.
- Combine: Slowly add the dry ingredients to the wet ingredients on the stand mixer on low until fully combined. Stop the stand mixer and gently fold in zucchini and 1 cup semi-sweet chocolate chips.
- Bake: Spray a 9x9 pan with nonstick cooking spray and pour in the brownie batter. Add extra chocolate chips or shredded zucchini on top, if you want. Bake for 35-40 minutes. Remove from oven and let cool 10-15 minutes or so.
- Serve: Sprinkle with a little sea salt before cutting to serve.
Video
Notes
- Gooey: If you want them a bit more gooey then I would bake them for 30-35 minutes and make sure you add in the chocolate chips!
- Dairy-Free: you can use plant-butter and dairy-free chocolate chips to easily make these dairy-free.
- Grain-Free: to make these grain-free/gf simply swap out the whole wheat flour for 1 cup almond flour and 1/2 cup cassava flour and then add an extra 1/4 teaspoon baking soda.
- Storage: store in an airtight container on the counter for about a day or so and then store them in the refrigerator.
- Nutrition: estimated nutrition provided is for if pan is cut into 12 brownie bites.
Nutrition
Calories: 256kcal | Carbohydrates: 28g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 142mg | Potassium: 228mg | Fiber: 4g | Sugar: 15g | Vitamin A: 197IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 2mg
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