Ingredients
- ½ Cup Coconut oil
- 3/4 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
- ÂĽ–â…“Â Non-dairy milk
Instructions
-
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 ÂĽ to â…“ 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.
Notes
Nutritional Disclaimer:Â The provided nutritional information is an estimate and can vary based on ingredient brands and quantities. For precise details, consult a registered dietitian or use a nutrition calculator.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
Nutrition
- Serving Size: 1 brownie
- Calories: 265
- Sugar: 16.5 gr
- Sodium: 17 mg
- Fat: 13.9 gr
- Carbohydrates: 34 gr
- Fiber: 23. gr
- Protein: 3.8 gr
- Cholesterol: 3 mg