Chocolate Zucchini Brownies

And oh lala! The zucchini makes these brownies lusciously moist. Plus the added nutritional benefit. The original recipe is from Fabulessly Frugal.

I modified by reducing the sugar by half, using coconut oil and spelt flour and changed up the frosting.


Chocolate Zucchini Brownies
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Chocolate Zucchini Brownies
Print Recipe
Adjust servings:
  1. Preheat oven to 350 degrees. Brush a 9 x 9 baking pan wth coconut oil or expeller-pressed canola oil.
  2. In a medium saucepan over medium low heat, combine oil, chocolate chips, and cocoa, stirring occasionally, until chips are melted and mixture is smooth. Remove from heat and whisk in the sugar.
  3. Add eggs and vanilla, and whisk until combined. Stir in zucchini.
  4. Fold in flour, baking soda, and salt, until batter is well-combined, but don't over mix.
  5. Spread batter into prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean or with only a few moist crumbs.
  6. While the brownies bake, melt together the chocolate and coconut oil
  7. When the brownies come out of the oven, pour chocolate/coconut oil on and spread it evenly over the top. Cool for 5-10 minutes, then lift foil to remove brownies from pan, cut into pieces, and serve.
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