Craving a decadent chocolate treat that won't completely derail your healthy eating goals? Get ready to fall in love with these Healthy Fudgy Dark Chocolate Zucchini Brownies - the ultimate guilt-free dessert that proves nutritious can be absolutely delicious! Imagine biting into a rich, moist brownie that's packed with hidden vegetables, dark chocolate goodness, and a surprisingly indulgent flavor that will make you forget you're eating something actually good for you. These brownies are about to become your new secret weapon in satisfying sweet cravings while sneaking in some extra nutrition.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 16 brownies
Ingredients
- 1 cup grated zucchini
- 1/2 cup unsweetened cocoa powder
- 1/2 cup almond flour
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup dark chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, ensuring the paper overhangs on two sides for easy removal.
- Using a clean kitchen towel, squeeze excess moisture from the grated zucchini by wrapping and pressing firmly. This prevents the brownies from becoming too watery.
- In a large mixing bowl, combine the grated zucchini, unsweetened cocoa powder, almond flour, maple syrup, melted coconut oil, vanilla extract, salt, and baking soda. Mix thoroughly until a smooth, consistent batter forms.
- Fold in half of the dark chocolate chips into the batter, reserving the remaining chips for topping.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula. Sprinkle the remaining chocolate chips on top of the batter.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from the oven and let cool in the pan for 15 minutes, then use the parchment paper to lift the brownies out and transfer to a wire rack to cool completely.
- Once cooled, cut into 16 equal squares and serve. Store in an airtight container in the refrigerator for up to 5 days.
Tips
- Moisture Management: The key to perfect texture is removing excess water from the zucchini. Use a clean kitchen towel and squeeze firmly to prevent soggy brownies.
- Don't Overmix: Combine ingredients just until they're incorporated to keep the brownies tender and fudgy.
- Check for Doneness: A few moist crumbs on the toothpick are perfect - this ensures your brownies stay wonderfully soft and not dried out.
- Chocolate Matters: Use high-quality dark chocolate chips for the best flavor and antioxidant benefits.
- Storage Hack: These brownies actually taste even better the next day, so don't be afraid to make them in advance. Store in the refrigerator to maintain moisture and freshness.
- Customization Option: Feel free to add a sprinkle of sea salt on top before baking for an extra flavor dimension.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 12g
Protein: 2g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 0mg
