3/4 cup whole spelt flour (or an additional 3/4 cup whole wheat pastry flour)
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1 1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1 1/2 cups (12 ounces) semi-sweet or dark chocolate chips (I used a bag of Ghirardelli 60% Cocoa Chips)
Preheat oven to 350 degrees and grease an 8 inch square baking pan.
Grate zucchini. Dump into a mesh colander and squeeze it with a towel to get rid of excess moisture. Fluff it back up with a fork.
In a large bowl, beat together the wet ingredients (oil, eggs, honey and vanilla). Stir in the zucchini.
In a separate, smaller bowl, stir together the dry ingredients (whole wheat pastry and spelt flour, cocoa, salt, baking powder and cinnamon).
Pour the dry mixture into the wet/zucchini mixture. Stir just until combined, and then stir in the chocolate chips.
Pour the batter into your prepared pan.
Bake 30-35 minutes or until a toothpick inserted in the center comes out clean (mine was done baking at 30 minutes). Let cool completely.
Adapted from A Dash of Sash. Make it dairy free: Use your favorite dairy-free chocolate chips instead of regular chocolate chips! Preparation tips: I have tried making these brownies with agave nectar instead of honey, but they tasted bittersweet. Honey is best. Serving suggestions: My friends raved over these brownies when they were fresh from the oven. I preferred them at room temperature or chilled, so the chocolate is not gooey but a rich, dense contrast to the super moist crumb. Either way, you’ll love them!
▸ Nutrition Information
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