Dark Chocolate Zucchini Brownies
Decadent zucchini brownies made with whole wheat and dark chocolate chips. So rich and moist, you’ll never want to go back to regular brownies!
Ingredients
INGREDIENTS
- 2 cups zucchini, grated
- ½ cup melted coconut oil
- ½ cup honey
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup whole wheat pastry flour
- ¾ cup whole spelt flour (or an additional ¾ cup whole wheat pastry flour)
- ½ cup unsweetened cocoa powder
- ½ teaspoon salt
- 1 ½ teaspoon baking powder
- ½ teaspoon cinnamon
- 1 ½ cups (12 ounces) semi-sweet or dark chocolate chips
Directions
INSTRUCTIONS
- Preheat oven to 350 degrees and grease an 8 inch square baking pan.
- Grate zucchini. Dump into a mesh colander and squeeze it with a towel to get rid of excess moisture. Fluff it back up with a fork.
- In a large bowl, beat together the wet ingredients (oil, eggs, honey and vanilla). Stir in the zucchini.
- In a separate, smaller bowl, stir together the dry ingredients (whole wheat pastry and spelt flour, cocoa, salt, baking powder and cinnamon).
- Pour the dry mixture into the wet/zucchini mixture. Stir just until combined, and then stir in the chocolate chips.
- Pour the batter into your prepared pan.
- Bake 30-35 minutes or until a toothpick inserted in the center comes out clean (mine was done baking at 30 minutes). Let cool completely
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NOTES
Adapted from A Dash of Sash.
MAKE IT DAIRY FREE: Use your favorite dairy-free chocolate chips instead of regular chocolate chips!
PREPARATION TIPS: I have tried making these brownies with agave nectar instead of honey, but they tasted bittersweet. Honey is best.
Recipe Credit @ CookieandKate.com
