Fudgy Zucchini Brownies 🍫
These fudgy zucchini brownies are a delicious and healthy dessert, perfect for sneaking in some extra veggies. They're gluten-free and packed with rich chocolate flavor.
Equipment
- 8x8 inch baking pan
- Parchment Paper
- Box grater
- Mixing Bowls
- Whisk
- Wire Rack
Ingredients
- 6 oz Zucchini, shredded about 1 1/2 cups loosely measured, pat lightly dry, do not squeeze!
- 1.5 cups Wholesome Yum Blanched Almond Flour
- 3 tablespoons Dutch processed cocoa powder
- 1 teaspoon Baking powder
- 0.25 teaspoon Sea salt
- 0.5 cup Honey or Wholesome Yum Zero Sugar Honey for a lower sugar option
- 2 large Eggs at room temperature
- 0.5 tablespoon Vanilla extract
- 0.33 cup Coconut oil, melted or unsalted butter
- 1.5 cups Sugar-free dark chocolate chips plus more for topping if desired
Instructions
- Start by preheating your oven to 350°F (177°C). Grab an 8x8-inch baking pan and line it with parchment paper, leaving a little extra hanging over the sides to easily lift your brownies out later.
- Using a box grater, shred your zucchini. Gently pat the shredded zucchini with a paper towel to remove any excess surface moisture, but be sure not to squeeze or drain it – we want all that natural goodness in the brownies! Set it aside for a moment.
- In a medium bowl, gently melt the coconut oil and 1 1/2 cups of chocolate chips. You can do this in the microwave, stirring often, or over a double boiler. Once melted, set it aside to cool slightly while you work on the rest.
- In a large mixing bowl, combine the almond flour, cocoa powder, baking powder, and sea salt. Give them a good whisk until they're thoroughly mixed.
- In a separate medium bowl, whisk together the honey, room temperature eggs, and vanilla extract until smooth. Pour this wet mixture into the large bowl with your dry ingredients and stir until just combined. The batter will feel quite thick.
- Now, give your slightly cooled melted chocolate mixture another quick stir, then pour it into the large bowl with the batter. Mix gently until everything is well incorporated. Finally, fold in the shredded zucchini until it's evenly distributed throughout the rich batter.
- Pour the thick brownie batter into your prepared baking pan, spreading it out into an even layer. If you like, sprinkle a handful of extra chocolate chips on top for an extra treat! Bake for 22-25 minutes, rotating the pan halfway through. For deliciously fudgy brownies, a toothpick inserted into the center should come out with a few moist crumbs clinging to it (not wet batter). If you prefer a more cake-like texture, bake for a few extra minutes until the toothpick comes out clean.
- This step is key for perfectly set, fudgy brownies! Let your brownies cool completely in the pan on a wire rack before you slice and enjoy them. This helps them firm up and taste their best.
Notes
This recipe yields deliciously fudgy brownies when cooled completely. Be sure to pat the zucchini lightly dry, but do not squeeze it. For a lower sugar option, consider Wholesome Yum Zero Sugar Honey or unsalted butter instead of coconut oil.
Nutrition per serving:
Calories: 334
Total Carbs: 13.9g
Net Carbs: 4.1g
Fats: 29.6g
Protein: 6g
Calories: 334
Total Carbs: 13.9g
Net Carbs: 4.1g
Fats: 29.6g
Protein: 6g
