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Dark Chocolate Zucchini Brownies

4.8 from 5 reviews

Decadent zucchini brownies made with whole wheat and dark chocolate chips. So rich and moist, you’ll never want to go back to regular brownies!

Ingredients

Instructions

  1. Preheat oven to 350 degrees and grease an 8 inch square baking pan.
  2. 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.
  3. In a large bowl, beat together the wet ingredients (oil, eggs, honey and vanilla). Stir in the zucchini.
  4. In a separate, smaller bowl, stir together the dry ingredients (whole wheat pastry and spelt flour, cocoa, salt, baking powder and cinnamon).
  5. Pour the dry mixture into the wet/zucchini mixture. Stir just until combined, and then stir in the chocolate chips.
  6. Pour the batter into your prepared pan.
  7. 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.

Notes

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!

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.