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Double Chocolate Zucchini Brownies

Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Cookies
Cuisine: American
Servings: 12 brownies
Calories: 252kcal
Author: Luna Regina

Ingredients

  • 2 cups zucchini grated
  • 1/2 cup olive oil
  • 1/2 cup honey or agave nectar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 3/4 cup white whole wheat flour or whole wheat pastry flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1 1/2 cup semi-sweet or dark chocolate chips I used Ghirardelli 60% Cocoa Chips

Instructions

  • - Preheat oven to 350 degrees. Grease an 8 x 8 inch baking pan and line with parchment paper leaving 1 inch of the paper hanging over the edge to create handles. Grease parchment paper. Set aside.
  • - Grate zucchini. Press with a paper towel to remove excess moisture. Fluff with a fork, set aside.
  • - In a large bowl, beat together oil, eggs, agave or honey and vanilla. Add zucchini.
  • - In a separate bowl, combine flour, cocoa, salt, baking powder and cinnamon. Stir to combine.
  • - Add dry mixture to the wet/zucchini mixture. Stir to combine. Add chocolate chips.
  • - Pour batter into prepared pan.
  • - Bake 30-40 minutes or until a toothpick inserted in the center comes out clean. Let cool completely. Remove from pan using parchment paper handles. Serve chilled for a fudgy brownie or warmed for a gooey, cakey brownie.

Nutrition

Serving: 1browny | Calories: 252kcal | Carbohydrates: 38g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 113mg | Potassium: 320mg | Fiber: 5g | Sugar: 20g | Vitamin A: 92IU | Vitamin C: 4mg | Calcium: 60mg | Iron: 3mg