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Chocolate Zucchini Brownies
Chocolate Zucchini Brownies are amazing! This naturally vegan recipe is fudgy, healthy and delicious. You'll never know there's a vegetable hiding inside.
Course
Dessert
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
Servings
12
servings
Calories
220
kcal
Author
Marjory Pilley
Ingredients
½
cup
canola oil
or olive oil
¾
cups
Stevia Blend
(to equal approx. 1 AND ¼ cup sugar)
2
teaspoons
vanilla extract
2
cups
whole wheat pastry flour
or all-purpose unbleached flour
½
cup
cocoa powder
unsweetened
1 ½
teaspoons
baking soda
1
teaspoon
salt
1
large
zucchini
or 2 cups of shreds
Instructions
Preheat oven to 350 degrees F.
Thoroughly combine oil, sugar and vanilla extract in a bowl.
Combine flour, cocoa, baking soda and salt in a separate bowl.
Combine sugar mixture and flour mixture. The batter is crumbly.
Grate zucchini and measure 2 cups of shreds.
Stir zucchini shreds into batter until thoroughly incorporated. Batter should be moist and thick.
Scrape batter into an 8 x 11 baking dish.
Bake for approximately 25-30 minutes or until the brownie is fairly firm and begins to pull from the sides of the pan.
Allow brownies to cool before enjoying.
Notes
Variations: Add ½ cup chopped nuts or chocolate chips.
Nutrition
Calories:
220
kcal
|
Carbohydrates:
28
g
|
Protein:
3
g
|
Fat:
10
g
|
Saturated Fat:
1
g
|
Sodium:
333
mg
|
Potassium:
181
mg
|
Fiber:
3
g
|
Sugar:
11
g
|
Vitamin A:
40
IU
|
Vitamin C:
3.7
mg
|
Calcium:
15
mg
|
Iron:
1.3
mg