Chocolate Fudge Zucchini Brownies

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

Chocolate Zucchini Brownies
Awesomeness in the form of a zucchini brownie! It tastes delicious!
  1. 1/2 cup shredded zucchini (100g)
  2. 1/3 cup (80g)
  3. 1 cup plus 2 tbsp water (270g)
  4. 2 tsp pure vanilla extract
  5. 3 tbsp flaxmeal (18g)
  6. 1/2 cup plus 2 tbsp vegetable or coconut oil (115g)
  7. 3/4 cup cocoa powder (65g)
  8. 1 cup coconut (135g) (Coconut-free recipes are linked at the very bottom of this post.)
  9. 1/2 tsp salt
  10. 1/2 tsp soda
  11. 3/4 cup xylitol or sugar of choice (150g)
  12. 1/16 tsp pure stevia extract, or 2 extra tbsp sugar
  13. 1/2 cup mini , optional
  1. Recipe for zucchini brownies: Preheat 350F, and line a 9×13 baking dish with parchment paper. Set aside. In a large mixing bowl, whisk together the first 6 ingredients and let sit at least 5 minutes. (Tip: shred zucchini in a food processor for fine shreds.) Combine all other ingredients in a separate bowl, and stir very well. Pour wet into dry, stir until evenly mixed, then pour into the baking dish. Using a full sheet of parchment or wax paper, press down very firmly until the brownie batter evenly covers the pan. Bake 19-20 minutes, then pat down hard with a pancake spatula or another sheet of parchment. Let zucchini brownies sit 15 minutes before trying to cut into squares. Tip: as a general rule, cutting brownies with a plastic knife prevents crumbling. Makes 20-24 squares.
Brownie recipe adapted from
Brownie recipe adapted from
Brownies for Days
«« Previous post
How to make Cookie Dough Brownies
Next post »»
Dark Chocolate Brownies

Comment on Chocolate Fudge Zucchini Brownies?

Your email address will not be published.