Vegetables in brownies?! Heck yes!
These delicious brownies are thick, fudgy, and chewy . . . and they are made with good-for-you ingredients!!
If you are looking for more healthy recipes like this that your family will love, be sure to check out my 30 Days of Healthy Eating Menu Plan!
Now onto the recipe!
- 2 cups zucchini, finely grated
- ½ cup melted and cooled coconut oil (or very light olive oil)
- ½ cup honey (can also use pure maple syrup)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1¾ cup white whole wheat flour (can also use whole wheat pastry flour)
- ½ cup unsweetened cocoa powder
- ½ teaspoon salt
- 1½ teaspoons baking powder
- ½ teaspoon cinnamon
- 1⅓ cups semi-sweet chocolate chips, divided
- Preheat the oven to 350 degrees.
- Line a 9 x 9 inch baking pan with parchment paper, leaving a little extra so that you have some hanging over the sides. Spray parchment paper with non-stick cooking spray and set aside.
- Grate the zucchini, then lightly pat with a paper towel to remove some excess moisture, but make sure that you don't dry the zucchini out completely.
- In a large mixing bowl, beat together the coconut oil, eggs, honey, and vanilla. Fold in the zucchini.
- In a separate bowl, combine flour, cocoa, salt, baking powder, and cinnamon. Stir to combine.
- Add dry mixture to the wet zucchini mixture. Stir until completely combined, then fold in 1 cup of chocolate chips.
- Pour batter into prepared pan and sprinkle remaining chocolate chips on top.
- Bake 30-35 minutes or until a toothpick inserted in the center comes out mostly clean (be sure not to overcook). Let brownies cool completely before removing from pan with the parchment paper that is left hanging over the sides.
Recipe adapted from Well Plated