Fudgy Zucchini Brownies
These Fudgy Zucchini Brownies are deliciously moist with a rich chocolate taste loaded with shredded zucchini and made healthier with zero butter or refined sugar! One of our family's favorite summer desserts!
Servings: 16
Ingredients
- 1 1/2 cups shredded zucchini don't squeeze the water out
- 1 cup whole wheat pastry flour
- 1/2 cup cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 eggs
- 1/2 cup honey
- 3 tablespoons coconut oil melted and cooled
- 1 tablespoon vanilla extract
- 1/2 cup chocolate chips I used Lily’s chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- Using a box grater, shred one medium zucchini (you'll need 1 1/2 cups). Don't squeeze out the water as we want all that moisture for our brownies! Set aside.
- In a medium bowl, mix together the flour, cocoa powder, baking powder, and salt, then set aside. In a large bowl, whisk together the eggs and honey really good for about a minute (this helps us not have flat brownies) then mix in the coconut oil and vanilla extract.
- Pour the dry ingredients in with the wet ingredients and mix with a spatula until just combined. Batter will seem thick, but that's okay because the zucchini will add the needed moisture. Mix in the shredded zucchini and fold in the chocolate chips.
- Pour brownie batter into a 9x9 baking dish lined with parchment paper or sprayed generously with nonstick spray.
- Bake the brownies in the oven for 30 to 32 minutes, or until a toothpick inserted comes out clean. Let the brownies cool completely before cutting. Enjoy!
Nutrition
Serving: 1brownie | Calories: 118kcal | Carbohydrates: 19.8g | Protein: 2.6g | Fat: 5.2g | Saturated Fat: 3.3g | Sodium: 47mg | Fiber: 3.6g | Sugar: 9g