Chocolate Fudge Zucchini Brownies

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Chocolate Fudge Zucchini Brownies
Awesomeness in the form of a zucchini ! It tastes delicious!
  1. 1/2 cup shredded zucchini (100g)
  2. 1/3 cup applesauce (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 (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 baking 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 chocolate , optional
  1. Recipe for zucchini brownies: Preheat oven to 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
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