Healthy Dark Chocolate Zucchini Brownies
These are THE BEST HEALTHY BROWNIES I HAVE EVER TASTED! I know that is a bold statement because I have made a lot of healthy and non-healthy brownies in my lifetime! I would consider myself a bit of an expert consumer of the fudgy chocolaty delights. So, when I say these healthy dark chocolate zucchini brownies are good, I need you to trust me! Better yet, try these babies out for yourself and let me know what you think!
In my years of brownie consumption, I have developed a very scientific list of boxes brownies need to check for me. (I’m only partially kidding here. Ha ha. )
- They must be super rich chocolate, no skimping on the chocolate! I want these so chocolaty that I need a glass of ice cold milk to wash them down.
- They have to have that fudgey, chewy texture that sticks to your teeth and melts in your mouth! Yummmmm!
- The edges need a slight chew. If you’re a side piece fan, you know what i’m talking ’bout! I don’t discriminate between middle extra gooey pieces and the equally irresistible edges, I love them each for who they are.
- Last but certainly NOT LEAST I need to feel like I just had a treat, you know… my sweet tooth needs to be satisfied!
I am happy so say these check ALL those boxes for me! The biggest problem with these is keeping myself from eating the entire pan in one sitting! To prevent that from happening, I actually freeze these in individual bags. That way I have them on hand for when chocolate cravings hit!
If you have kids or adults that will be turned off by little green bits in their brownies, then simply mix this batter in the blender before baking. The green bits will be undetectable!
What you need to make these healthy dark chocolate zucchini brownies!
- 3 cups Shredded Zucchini (you can slightly squeeze the water out of the zucchini by placing in a tea towel and squeezing with your hands, but It doesn’t need to be really rung out.)
- 1 cup Almond Flour
- 1 1/2 cups sugar or sugar replacement of choice like Truvia Sugar Cane Blend, monk fruit sweetener, etc.
- 1 cup Cacao Powder or Unsweetened Cocoa Powder
- 1 1/4 cups All Purpose Flour or Gluten Free Baking Mix
- 1/2 cup Coconut Oil
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 2 Eggs
- 1 tsp Vanilla
- 1 cup Milk
- 1/4 cup Chocolate Chips (for on top)
(Optional) Chocolate frosting – (these are wonderful without frosting but if you want a little extra sweetness here is a thin frosting for on top.) - 1 cup powdered sugar
- 1 tablespoon butter
- 1 tablespoon cocoa powder
- 1 teaspoon vanilla
- 1-2 tablespoons milk of choice – more for thinner frosting
- pinch of salt
Instructions
- Preheat the oven to 350.
- In a mixing bowl add the shredded zucchini, almond flour, cacao powder, flour, coconut oil, baking soda, baking powder, salt, eggs, vanilla and milk then mix well. If you want to avoid zucchini chunks blend with an immersion blender.
- Pour into a 9 x 13 baking dish and sprinkle the 1/4 cup of chocolate chips on top.
- Bake for 35 minutes or until middle slightly bounces up when you press on it, a tooth pick should come out mostly clean though some of the chocolate may be on it.
- If frosting, mix frosting and spread thinly over the top of brownies.
If you want another delicious healthy zucchini recipe check out my healthy lemon zucchini bread recipe HERE.
Healthy Dark Chocolate Zucchini Brownies
Ingredients
- 3 cups Shredded Zucchini (you can slightly squeeze the water out of the zucchini by placing in a tea towel and squeezing with your hands but It does not need to be really dry)
- 1 cup Almond Flour
- 1 1/2 cups sugar or sugar replacement of choice like Truvia Sugar Cane Blend, monk fruit sweetener, etc.
- 1 cup Cacao Powder or Unsweetened Cocoa Powder
- 1 1/4 cup All Purpose Flour or Gluten Free Baking Mix
- 1/2 cup Coconut Oil
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 2 Eggs
- 1 tsp vanilla
- 1/4 cup Chocolate Chips
- 1 cup Milk
Instructions
- Preheat the oven to 350. In a mixing bowl add the shredded zucchini, almond flour, cacao powder, flour, coconut oil, baking soda, baking powder, salt, eggs, vanilla and milk then mix well. If you want to avoid zucchini chunks blend with an immersion blender. Pour into a 9 x 13 baking dish and sprinkle the 1/4 cup of chocolate chips on top. Bake for 35 minutes or until middle slightly bounces up when you press on it, a tooth pick should come out mostly clean though some of the chocolate may be on it.