Description
These fudgy zucchini brownies combine wholesome ingredients like whole wheat pastry flour and shredded zucchini to create moist, rich, and chocolaty treats. Naturally sweetened with honey and enhanced with coconut oil and dark chocolate chips, these brownies are a healthier yet indulgent dessert option perfect for any occasion.
Ingredients
Dry Ingredients
- 1 cup whole wheat pastry flour
- 1/2 cup cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 2 eggs
- 1/2 cup honey
- 3 tablespoons coconut oil (melted and cooled)
- 1 tablespoon vanilla paste
Other Ingredients
- 1 1/2 cups shredded zucchini (medium zucchini, do not squeeze out water)
- 1/2 cup chocolate chips (Lily’s chocolate chips used)
Instructions
- Preheat: Preheat your oven to 350 degrees Fahrenheit to ensure it’s at the perfect temperature when your batter is ready.
- Prepare Zucchini: Using a box grater, shred one medium zucchini to yield 1 1/2 cups. Do not squeeze out the water, as the moisture helps keep the brownies fudgy. Set aside.
- Mix Dry Ingredients: In a medium bowl, combine the whole wheat pastry flour, cocoa powder, baking powder, and salt. Stir gently and set aside.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs and honey vigorously for about a minute to incorporate air and avoid dense brownies. Then add the melted coconut oil and vanilla paste, mixing well.
- Combine Batter: Pour the dry ingredients into the wet mixture and gently fold with a spatula until just combined. The batter will be thick, but this is normal due to the dry ingredients. Next, fold in the shredded zucchini and chocolate chips evenly.
- Prepare Baking Dish: Line a 9×9 inch baking dish with parchment paper or spray generously with nonstick spray to prevent sticking.
- Bake: Pour the batter into the prepared baking dish, smoothing the top evenly. Bake in the preheated oven for 30 to 32 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the brownies to cool completely in the pan before cutting into 16 servings. Enjoy your moist, fudgy zucchini brownies!
Notes
- Do not squeeze out the zucchini water; it adds moisture and richness to the brownies.
- Using whole wheat pastry flour gives a lighter texture than regular whole wheat flour.
- Honey acts as a natural sweetener but can be substituted with maple syrup if preferred.
- Make sure the coconut oil is melted and cooled before adding to avoid cooking the eggs.
- Cool brownies completely to ensure clean cuts and better texture.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a vegan version, substitute eggs with flax eggs and use vegan chocolate chips.
