What makes these chocolate zucchini brownies irresistible? Probably the fact that they’re chocolate brownies and healthy and no one will know they’re packed with zucchini!
For starters, zucchini is a vegetable that packs several nutrients and vitamin punches. Not only is it rich in many nutrients and high in antioxidants, but it’s also known to:
- contribute to healthy digestion
- improve heart health
- possibly strengthen your vision
- aid in weight loss
If you have a garden and planted a few zucchini, you may have found it to be one of your quickest growing veggies and producing in abundance. Hence, giving you more reasons to use the extras to make these yummy chocolate zucchini brownies!
What You Need to Make Irresistible Chocolate Zucchini Brownies
At first glance, you may not realize that this recipe doesn’t use eggs, dairy milk, or butter. Strange, I know! But, it doesn’t! This recipe uses non-dairy milk as the binding agent to the zucchini. Keep in mind, though, that zucchini holds its own water. Like lots of other vegetables, zucchini is full of water. Beyond the hidden veggie and non-dairy milk, you’ll need:
- coconut oil
- brown sugar
- vanilla extract
- cocoa powder
- baking powder
- chocolate chips
How to Make Chocolate Zucchini Brownies
- Once you’ve gathered all the ingredients together, whish the coconut oil, brown sugar, and vanilla extract together in a large bowl.
- Melt the chocolate chips in a microwave-safe bowl
- Add the cocoa powder and baking powder and stir again. Then start adding the flour little by little until everything is well combined. Yes, it will be dry.
- Add in the shredded zucchini and stir everything together very well. Once everything is combined, add the non-dairy milk. Between ¼ to ⅓ cup should be enough to have a moist but not light batter. The consistency will not be like the traditional brownie mix.
- Preheat your oven to 375.
- While you’re waiting for the oven to heat up, line a baking dish with parchment paper.
- Spread the batter into the pan and bake for about 30 minutes or until a toothpick comes out clean. And that’s it!
What to Pair with Chocolate Zucchini Brownies
Of course, this sweet treat would be good all on its own, but there are a few things you can add to it. Beverage speaking, you could have it with a glass of almond milk (or a milk of your choice).
For toppings and/or sides, consider adding:
- homemade glaze
- peanut butter
- extra chocolate chips
Whatever you choose is up to you!
I’d love to know if you try this recipe! Leave a comment below and let me know how yours turned out!Print
Healthy Chocolate Zucchini Brownies
- ½ Cup Coconut oil
- ¾ Cup Brown sugar
- 1 teaspoon Vanilla extract
- 1 ¾ Cups Flour
- ½ Cup of Cocoa powder
- 1 ½ teaspoon Baking powder
- 2 Cups Shredded zucchini, patted dry
- 1 Cup Chocolate chips
- ¼–⅓ Non-dairy milk
Pre-heat the oven to 375°F.
Whisk the coconut oil, brown sugar and vanilla extract together in a large bowl until smooth.
Melt the chocolate chips in a microwave-safe bowl into the microwave for 30 seconds. Check if it needs a few more seconds controlling it every 10 seconds for it not to burn. Add melted chocolate to the previous bowl. Stir to combine.
Add cocoa powder and baking powder and stir again. Then add the flour little by little until everything is well combined. At this point, it will be dry.
Add shredded zucchini and stir very well. Once everything is combine add the non-dairy milk. Between ¼ to ⅓ cup should be enough to have a moist but not light batter.
Line a baking tray (8’’x12’’) with parchment paper.
Spread the batter into the pan.
Bake for about 30 minutes or until a toothpick it comes out clean.
Can you substitute Swerve for the brown sugar?
I don’t know what the ratio difference would be Tracy. I haven’t tried it. Anyone else who can help Tracy?