Prepare to revolutionize your dessert game with a brownie recipe that's so decadent, you won't believe it's secretly packed with healthy vegetables! These Dark Chocolate Zucchini Bread Brownies are the ultimate sneaky treat that combines rich, fudgy chocolate with the moisture of fresh zucchini, creating a dessert that's both irresistibly delicious and surprisingly nutritious. Whether you're a chocolate lover, a health-conscious foodie, or a parent trying to get more veggies into your family's diet, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 16 brownies
Ingredients
- 1 cup grated zucchini
- 1/2 cup dark chocolate chips
- 1/2 cup cocoa powder
- 1/2 cup flour
- 1/4 cup maple syrup
- 1/4 cup coconut oil
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8 inch square baking pan with parchment paper, allowing slight overhang for easy removal.
- Using a clean kitchen towel, squeeze excess moisture from the grated zucchini. This prevents the brownies from becoming too wet and ensures a proper texture.
- In a large mixing bowl, melt the coconut oil until it becomes liquid. Allow it to cool slightly before mixing with other ingredients.
- Add maple syrup to the melted coconut oil and whisk until well combined and slightly emulsified.
- Sift together the flour, cocoa powder, baking powder, and salt in a separate bowl to remove any lumps and ensure even distribution.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Do not overmix to maintain a tender brownie texture.
- Gently fold in the drained zucchini and dark chocolate chips, distributing them evenly throughout the batter.
- Pour the batter into the prepared baking pan, using a spatula to spread it evenly and smooth the top.
- Sprinkle additional chocolate chips on top if desired for extra richness.
- Bake in the preheated oven for 22-25 minutes. Check doneness by inserting a toothpick - it should come out with a few moist crumbs.
- Remove from oven and let cool completely in the pan for at least 30 minutes before cutting into 16 squares.
- For best flavor and texture, store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Tips
- Moisture Management: The key to perfect zucchini brownies is removing excess liquid from the zucchini. Use a clean kitchen towel or cheesecloth to squeeze out as much moisture as possible before adding to the batter.
- Don't Overmix: Gently fold ingredients together to keep the brownies tender. Overmixing can lead to tough, dense brownies.
- Check for Doneness: Look for moist crumbs on your toothpick, not a completely clean stick. This ensures a fudgy, moist texture.
- Chocolate Chip Trick: Save a few chocolate chips to sprinkle on top just before baking for a professional-looking finish.
- Storage Secret: These brownies actually taste even better the next day as the flavors meld together. Store in an airtight container to maintain maximum moisture and flavor.
- Customization Option: Feel free to add a handful of chopped nuts or a sprinkle of sea salt on top for extra flavor complexity.
Nutrition Facts
Calories: 90kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
