Zucchini Chocolate Brownies
Rich, chocolatey, moist and oh-so-DREAMY sorts of delicious. These brownies are decadent, but they also boast nutrients like fiber, Vitamin C and potassium with the addition of zucchini, although you’d never know there was a vegetable hidden inside these fabulous treats.
Thanks to the zucchini, these brownies are insanely moist, and you don’t have to feel so guilty if you eat a couple in one sitting! Based on my rough calculations, each brownie is about 135-140 calories each.
Look at those rich pockets of gooey chocolate. I would go as far to say that these are some of the yummiest brownies I’ve ever made.
I’d also put money on the fact that if I hadn’t told you they were gluten-free and had zucchini baked inside, you would never know. (I’m serious! Adam had no idea when I offered him a brownie this afternoon that they were GF or smuggling a vegetable!)
I might like these brownies even better than my Black Bean Avocado Brownies, and that is saying a lot. I ate two while I was photographing them today, I will likely have another for dessert, and I don’t even feel bad about it. Lazy Sunday for the win.
I kept looking for excuses to take bites for artistic value, of course…
I chose to use mini chocolate chips, which melt into the brownies while they bake, so there isn’t as much chocolate “crunch” once they’re done, but the finished product is studded with soft chocolate morsels that melt in your mouth.
If you’d prefer you could absolutely use chocolate chunks, chocolate chips and even get crazy with some peanut butter swirled in there! These would be excellent with chopped nuts or whatever your favorite brownie mix-ins are. The possibilities are endless. Plus, I bet you probably have all of these ingredients sitting in your fridge and pantry, so I can’t think of a good reason for you to not bake a batch today.
Zucchini Chocolate Brownies
- Total Time: 40 minutes
- YIELDS 16 brownies
- 1 1/2 cups diced zucchini
- 2 Tablespoon butter, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup sugar
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon espress powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup gluten-free all-purpose flour
- 3/4 cup mini semisweet chips
- Preheat oven to 350 degrees.
- Line an 8″ x 8″ baking pan with parchment paper and lightly grease with cooking spray.
- In a food processor, combine the zucchini, melted butter, eggs and vanilla until smooth.
- Add the sugar, cocoa powder, espresso powder, baking powder, salt and flour, processing until just combined.
- Add the chocolate chips and pulse until the chips are dispersed evenly.
- Bake for 35-40 minutes, until a toothpick inserted into the center comes out clean, or with a few moist crumbs. There should not be any wet batter, but be sure not to over-bake!
- Allow the brownies to cool completely then cut into 16 squares.
Recipe adapted slightly from King Arthur Flour.