Double Chocolate Zucchini Brownies
These moist and gooey double chocolate zucchini brownies will satisfy any chocolate craving. With healthy ingredients and all vegan, they are a true winner. Enjoy every gooey chocolaty bite!
This easy brownie recipe is sure to become a family favorite.
Have the kids help since there’s no raw eggs in the batter it’s a perfectly safe recipe even for the younger ones.
The brownies come out so moist and fudgy with lots of chips inside and out.
You’ll be biting into double chocolate deliciousness!
Double Chocolate Zucchini Brownies
Yields:16 brownies
Nutrition: calories 136, fat 5.6 g, carbs 20 g, fiber 2 g, protein 2 g, sugars 9.3 g
What Are The Ingredients That Make Up These Fudgy Zucchini Brownies…
Here’s the list of simple ingredients:
- 1/2 cup all purpose flour
- 1 cup whole wheat pastry flour
- 1/2 cup coconut sugar, or brown sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp Kosher or sea salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 2/3 cups maple syrup, or agave
- 1/3 cup avocado, grape seed or canola oil
- 2 cups finely grated zucchini, not packed
- 1 tbsp pure vanilla extract
- 2 packets all natural Stevia, optional or to taste
- 3/4 cup semi or bittersweet chocolate chips, use a good quality – use 1/4 in batter and 1/2 to sprinkle on top of batter
How Are The Brownies Prepared…
Here’s the simple directions:
- Preheat oven to 350 degrees, mist a non stick 9 inch square pan with cooking spray and set aside. You can also line with parchment paper and mist with spray.
- In a large mixing bowl, whisk all the dry ingredients including 1/4 cup chips together. Make sure there are no lumps of cocoa or flour.
- In a separate bowl, mix the remaining ingredients. Once all combined, add to the dry ingredients and gently mix until all is combined.
- Pour batter into prepared pan and spread evenly. Tap the batter with a spatula to remove any air bubbles.
- Sprinkle on remaining 1/2 cup chips and bake for about 30 minutes. Try not to over bake. A toothpick should come out with moist crumbs and the brownies should spring back slightly when touched lightly. Let cool on wire rack for 15 minutes. Cut into 16 squares.
Enjoy the chocolate deliciousness!
Here’s another brownie recipe to enjoy.
Gooey Hershey’s Brownies
https://pamsdailydish.com/gooey-hershey-frosted-brownies/
Double Chocolate Zucchini Brownies
Ingredients
- 1/2 cup all purpose flour
- 1 cup whole wheat pastry flour
- 1/2 cup brown or coconut sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp kosher or sea salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 2/3 cup maple syrup or agave nectar
- 1/3 cup vegetable oil, avocado, canola or grapeseed
- 2 cups finely grated zucchini, not packed
- 1 tbsp vanilla extract
- 2 packets all natural Stevia, optional or to taste
- 3/4 cup semisweet or bittersweet chocolate chips, use 1/4 cup in batter and 1/2 cup scattered on batter
Instructions
-
1.Preheat oven to 350 degrees, mist a non stick 9 inch square pan with cooking spray and set aside. You can also line with parchment paper and mist with spray.
2.In a large mixing bowl, whisk all the dry ingredients together along with 1/4 cup chocolate chips. Make sure there are no lumps of cocoa or flour.
3.In a separate bowl, mix the remaining ingredients. Add to the dry ingredients and gently mix until all is combined.
4.Pour batter into prepared pan and spread evenly. Tap the batter with a spatula to remove any air bubbles.
5.Sprinkle on remaining 1/2 cup chips and bake for about 30 minutes. Try not to over bake. A toothpick should come out with moist crumbs and the brownies should spring back slightly when touched lightly. Let cool on wire rack for 15 minutes. Cut into 16 squares and enjoy!
Recipe Notes
Enjoy the chocolaty deliciousness!
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Bye for now…
