Double Chocolate Zucchini Brownies

These moist and gooey brownies will satisfy any chocolate craving. With healthy ingredients and all vegan, they are a true winner!

Course Dessert, Snack

Cuisine American

Keyword brownies, Vegan, zucchini

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 16 squares

Calories 136 kcal

Author Pam

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

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!