Dark Chocolate Zucchini Brownies
Dark Chocolate Zucchini Brownies can me made even healthier by using whole wheat or whole wheat pastry flour and an alternative sweetener. You can also make them with 1:1 gluten-free flour, but it will change the texture, depending on what blend you use.
Servings 12 people
Cost 5
Ingredients
- 1 cup chopped zucchini (170 grams)
- 2 tablespoons unsalted butter, melted or very soft (28 grams)
- 2 large large eggs
- 1 teaspoon vanilla extract
- ½ cup sugar (100 grams)
- ½ cup unsweetened cocoa powder (Dutch process)
- ¼ teaspoon espresso powder optional
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup all-purpose flour or whole wheat pastry flour or a gluten-free blend (42 grams)
- ½ cup dark chocolate chips
Instructions
- Preheat the oven to 350°F. Line an 8 inch metal pan with foil and spray bottom.
- Puree the zucchini, butter, eggs, and vanilla in a food processor or blender.
- Add the sugar (or alternative sweetener), cocoa powder, espresso powder, baking powder and salt and process until very smooth. Add flour and process until blended.
- Pour the batter (it will be fairly loose) into the pan and sprinkle chocolate chips on top. Swirl the batter a bit to cover most of the chips.
- Bake the brownies for 25 minutes or, until a toothpick inserted into the center comes out clean, or with a few moist crumbs clinging to it.
- Remove from the oven. Sprinkle a few more chocolate chips on top if desired, then let cool completely at room temperature. These are only good when completely cool, so don't try to cut them while warm.
- When completely cool, lift from the pan and cut into 12 brownies.