Imagine sinking your teeth into a rich, decadent chocolate brownie that's not only mind-blowingly delicious but also secretly packed with nutrition. These Healthy Chocolate Fudge Zucchini Brownies are the ultimate dessert hack that will make you question everything you thought you knew about healthy eating. Prepare to be amazed as vegetables transform into the most incredible, moist, and chocolatey treat you've ever tasted – without any compromise on flavor or texture!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 16 brownies
Ingredients
- 1 cup grated zucchini
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup honey or maple syrup
- 1/4 cup coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 cup dark chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, ensuring the paper overhangs on two sides for easy removal.
- Grate the zucchini using a box grater, then place the grated zucchini in a clean kitchen towel and squeeze out excess moisture. This prevents the brownies from becoming too wet.
- In a large mixing bowl, whisk together the coconut oil, honey (or maple syrup), eggs, and vanilla extract until smooth and well combined.
- In a separate bowl, sift together the almond flour, cocoa powder, and baking soda to remove any lumps and ensure even mixing.
- Gradually add the dry ingredients to the wet ingredients, stirring until a consistent batter forms. Be careful not to overmix.
- Fold in the squeezed zucchini and dark chocolate chips, distributing them evenly throughout the batter.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula and smoothing the top.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from the oven and let cool completely in the pan for at least 30 minutes before lifting out using the parchment paper.
- Cut into 16 equal squares and serve. Store in an airtight container in the refrigerator for up to 5 days.
Tips
- Moisture Management: The key to perfect zucchini brownies is removing excess water from the zucchini. Always squeeze out the grated zucchini thoroughly using a clean kitchen towel to prevent soggy brownies.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough, dense brownies.
- Check for Doneness: Look for a few moist crumbs on your toothpick when testing. Remember, these brownies will continue to set as they cool.
- Chocolate Chip Distribution: Fold chocolate chips gently to ensure they're evenly spread throughout the batter.
- Cooling is Crucial: Allow the brownies to cool completely before cutting to help them set and achieve the perfect fudgy texture.
- Storage Tip: These brownies stay fresh in the refrigerator for up to 5 days, making them a great make-ahead treat.
- Optional Enhancements: For extra indulgence, try sprinkling some sea salt on top or adding a handful of chopped nuts to the batter.
Nutrition Facts
Calories: 160kcal
Carbohydrates: 12g
Protein: 4g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 30mg
