These wonderful zucchini chocolate brownies are delicious, easy to prepare, have healthy ingredients, and are diet-friendly.
Zucchini Chocolate Brownies Recipes
Zucchini Chocolate Brownies
- 2 cups all purpose flour or white spelt
- 1 cup cocoa powder
- 1½ tablespoons baking powder
- Pinch fine salt
- ½ cup vegetable oil
- 1 cup zucchini shredded
- 1 cup pure maple syrup
- ½ cup brown rice syrup or agave nectar, or replace with maple syrup
- ½ cup coffee strong brewed
- ½ cup milk or soy milk
- 1 1/2 tablespoons vanilla extract
- 1 cup chocolate chips high quality
- Preheat the oven to 350 F. Line a 9 X 11 inch baking dish with parchment.
- Sift the flour, cocoa, baking powder, and salt together in a large mixing bowl.
- In a separate bowl, whisk together the ½ cup vegetable oil, shredded zucchini, syrups, coffee, soy milk and vanilla. Mix the wet ingredients into the dry ingredients, being careful not to overbeat.
- Pour half the batter into the baking dish. Sprinkle with half the chocolate chips. Pour the rest of the batter into the baking dish, and sprinkle with the rest of the chocolate chips.
- Bake for 30 minutes (less if your pan is shallow, more if your pan is deep), or until a toothpick has just a bit of chocolate on it when you test the cake. Cool.
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
About Zucchini Chocolate brownies
Zucchini brownies are vegan
These healthy and delicious chocolate treats are made with zucchini. The moisture in zucchini makes them ideal for brownies. The recipe calls for one large zucchini, mashed into a coarse paste. This paste is then combined with the wet ingredients and folded to form a smooth batter. The remaining chocolate chips are folded in and the batter is ready for baking. The brownies can be served warm or at room temperature. If desired, a coconut ice cream can be served with them.
They are gluten free
These deliciously moist, gluten-free zucchini chocolate brownies will have you saying, “Yeah, I want a piece of this!” This recipe combines the sweet taste of chocolate and the health benefits of vegetables. A large box grater will shred the zucchini very easily, and it also adds a bit of moisture. The zucchini should be squeezing dry before grating it, but do not peel it yet. Then, line a pan with parchment paper. Add the shredded zucchini to a food processor or use a cheese grater to whizz until smooth. Then, add the unsweetened cocoa powder and the chocolate chips to the batter and blend until smooth.
They are paleo
These zucchini chocolate brownies are a great way to indulge in your favorite dessert without the guilt. As you can see from the ingredients list, this recipe has no refined sugar, eggs, or grains. So, if you’re following a paleo or vegan diet, these recipes will be perfect for you! To make these brownies, I used almond flour, a low carb flour that provides a nice light texture without the strong almond flavor. Make sure to use superfine almond flour instead of almond meal, as almond meal will give them a gritty texture.
They are egg allergy friendly
These egg-free brownies are loaded with antioxidants and nutrient-rich zucchini. They help with healthy digestion, lower sugar levels, and improve heart health. The moist texture of zucchini adds to the deliciousness of these chocolate brownies, and banana binds the ingredients together. A great option for an egg-free dessert, these brownies are also an excellent snack. Whether for breakfast, a sweet treat, or an evening treat, Zucchini Chocolate Brownies are perfect for everyone.
They are deliciously fudgy
You can make these brownies using either zucchini, or you can grate them the old-fashioned way. To do this, use a large box grater set over a bowl and run the zucchini down the side of the grater, like you would cheese. If you prefer, you can also use a fine microplane zester or a food processor with blades to puree zucchini. However, pureed zucchini will not work as well in brownies, so use the grater method.
They are a great make-ahead recipe
These moist, delicious chocolate brownies are great for entertaining because they can be made a day ahead. You can freeze leftover brownies to eat at a later date. For best results, use small zucchini. The smaller ones have a higher moisture content, making them moister and more pliable for blending. You can substitute melted butter for oil, but be sure to use flavorless vegetable oil. For the perfect texture, use unsweetened dutch-process cocoa powder, but ordinary cocoa powder works too. Also, use plain flour or coconut flour if you are gluten-free.
They are a summer specialty
These delicious brownies are a delicious way to use up zucchini and make a wonderful summer treat. They are fudge-like with lots of chocolate chips and topped with a rich chocolate frosting. A perfect treat for a summer day, zucchini brownies are made with a simple recipe. Prepare a baking dish with cooking spray and prepare the brownie batter as directed on the box. Bake the brownies for 25-30 minutes, until a toothpick inserted in the middle comes out clean. Cool completely before cutting. To serve, slice the brownies into 6 rows by 4 rows and store in the refrigerator.