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Double Chocolate Zucchini Brownies
These easy double chocolate brownies are so dense and fudgey, slightly healthier recipe for brownies. But not only are they a healthy brownie recipe, but they are some of the BEST brownies ever.
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Course:
Dessert
Cuisine:
American
Prep Time:
10
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
40
minutes
minutes
Servings:
16
Calories:
292
kcal
Author:
Jenni
Equipment
Spring Chef Stainless Steel Box Grater (Large)
Duralex 100010 Made In France Lys Stackable 10-Piece Bowl Set
Wilton Recipe Right Non-Stick 9-Inch Square Baking Pan with Lid, Set of 2
Ingredients
2
cups
grated zucchini
½
cup
olive oil
½
cup
honey
2
eggs
2
teaspoons
vanilla extract
1 ¾
cup
white whole wheat flour
you can substitute all purpose, too
½
cup
unsweetened cocoa powder
½
tsp
salt
1 ½
tsp
baking powder
½
tsp
cinnamon
1 ½
cup
semi-sweet or dark chocolate chips
Instructions
Preheat oven to 350.
Grease an 8x8 inch baking pan and set aside.
Grate the zucchini. Do NOT squeeze the moisture from the zucchini - you need it in this recipe.
In a large bowl, whisk together the oil, eggs, honey, and vanilla until combined.
Add the grated zucchini and stir to combine.
In a separate bowl, whisk together the flour, cocoa, salt, baking powder and cinnamon.
Add the dry to the wet and stir to combine. The batter will seem very dry.
Add in the chocolate chips.
Pour the batter into the prepared pan and bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
Let cool completely before cutting and serving. Use a plastic knife to cut the brownies, it will cut into clean lines better!
Notes
Serve chilled for a fudgy brownie or warmed for a gooey, cakey brownie.
Store these brownies, covered, in the refrigerator for 2-3 days.
Nutrition
Serving:
1
bar
|
Calories:
292
kcal
|
Carbohydrates:
36
g
|
Protein:
5
g
|
Fat:
15
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
10
g
|
Cholesterol:
32
mg
|
Sodium:
175
mg
|
Fiber:
4
g
|
Sugar:
19
g