Zucchini Chocolate Brownies (100% whole grain, dairy-free)
The recipe Zucchini Chocolate Brownies (100% whole grain, dairy-free) can be made in around 45 minutes. One portion of this dish contains approximately 3g of protein, 5g of fat, and a total of 149 calories. This dairy free recipe serves 16 and costs 37 cents per serving. This recipe from Texanerin has 9484 fans. It is a very budget friendly recipe for fans of American food. If you have zucchini, salt, dutch process cocoa powder, and a few other ingredients on hand, you can make it. Overall, this recipe earns a rather bad spoonacular score of 32%. Users who liked this recipe also liked Chocolate Zucchini Cookies (100% whole grain, dairy-free), Raspberry Molten Lava Cakes (grain-free, gluten-free, dairy-free, paleo-friendly, 100% whole grain), and Double Chocolate Cherry Cookies (100% whole grain, dairy-free).
Servings: 16
Preparation duration: 10 minutes
Cooking duration: 35 minutes
Ingredients:
¼ cup (60 ml) unsweetened applesauce
1½ teaspoons baking soda
½ cup (45 grams) Dutch-process cocoa powder
2 eggs
¾ cup coconut sugar or unrefined or granulated sugar
¼ teaspoon salt
1 cup semi-sweet chocolate chips + ½ cup mini chocolate chips to sprinkle on top (for dairy-free, use Enjoy Life Chocolate Chips)
1 cup (125 grams) whole spelt or whole wheat flour
1 tbsp vanilla extract
2 cups (about 300 – 320 grams) peeled and grated zucchini
Equipment:
baking paper
bowl
oven
frying pan
spatula
toothpicks
Cooking instruction summary:
Preheat the oven to 350 degrees F (176 degrees C) and line an 8"x8" pan with parchment paper or spray with baking spray.In a large bowl, mix together the eggs, vanilla, coconut sugar, and apple sauce and let this sit for 5 minutes to let the coconut sugar dissolve.In a separate medium bowl, mix together the flour, cocoa powder (sifted if lumpy!), baking soda and salt. Make sure there are no clumps before going on to the next step.Add the dry mix to the wet, gently stir until combined. Be sure not to over mix!Then fold in the zucchini and 1 cup chocolate chips. Pour the batter into the pan and even the surface with a spatula.Sprinkle ½ cup mini chocolate chips on top.Bake for 30 - 35 minutes (14 minutes for the half batch) or until a toothpick inserted in the middle doesn't come out gooey. It might still be sticky - just not have raw batter on it.Store in an airtight container for up to 2 days at room temperature or up to one week in the refrigerator. I recommend storing them in the refrigerator right from the beginning due to their high moisture content.
Step by step:
1. Preheat the oven to 350 degrees F (176 degrees C) and line an 8"x8" pan with parchment paper or spray with baking spray.In a large bowl, mix together the eggs, vanilla, coconut sugar, and apple sauce and let this sit for 5 minutes to let the coconut sugar dissolve.In a separate medium bowl, mix together the flour, cocoa powder (sifted if lumpy!), baking soda and salt. Make sure there are no clumps before going on to the next step.
2. Add the dry mix to the wet, gently stir until combined. Be sure not to over mix!Then fold in the zucchini and 1 cup chocolate chips.
3. Pour the batter into the pan and even the surface with a spatula.Sprinkle ½ cup mini chocolate chips on top.
4. Bake for 30 - 35 minutes (14 minutes for the half batch) or until a toothpick inserted in the middle doesn't come out gooey. It might still be sticky - just not have raw batter on it.Store in an airtight container for up to 2 days at room temperature or up to one week in the refrigerator. I recommend storing them in the refrigerator right from the beginning due to their high moisture content.
Nutrition Information:
covered percent of daily need
