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

Print Recipe

• CourseDesserts

Chocolate Zucchini Brownies Print Recipe CourseDesserts

Ingredients

• 1/3 cup coconut oil
• 1/2 cup semi-sweet chocolate chips
• 2 tablespoons unsweetened cocoa powder
• 1/2 cup granulated sugar
• 1 egg
• 1 egg yolk
• 1 teaspoon vanilla
• 1 cup grated zucchini excess moisture squeezed out
• 1 cup spelt flour or 1/2 cup whole-wheat, 1/2 cup white
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• Frosting
• 4 -6 oz semi-sweet chocolate chips
• 2 tablespoons coconut oil or butter

Adjust servings:

Units:MetricUS Imperial

Instructions

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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