Fudgy zucchini brownies with a few healthier ingredients.
This might be the first time ever I am glad that it is Monday. We spent the weekend painting our bedroom, and I am just happy to be away from it. We haven’t liked the color of our room since we moved in, and it has taken us just over a year to get motivated enough to change it. I am so glad the other color is gone, but I will happy to never have to lift a paint roller again! Two coats, and pretty much exactly the right amount of paint later we are done. Unfortunately in a couple weeks we are also taking out the carpet and putting down a new floor. So the work isn’t over 🙁
You know the best part about painting? Getting to have a brownie when you are done and not feel guilty about it! I may have had one of these last night with a scoop of ice cream on top and a drizzle of hot fudge. Pure decadence without a ton of guilt. I showed you last week that chocolate and zucchini go well together with Chocolate Zucchini Muffins. Well, here is another example with rich and fudgy brownies. I even made these with a few healthier ingredients.
These zucchini brownies still have sugar and oil in them, but it is coconut oil and coconut sugar. Coconut oil is believed to be a healthier fat for your body than vegetable oils. Coconut sugar is a natural sugar made from an actual coconut plant. It still retains some of the vitamins and minerals from the coconut. I also used white whole wheat flour, so they have whole grains too! What more can you ask for out of a dessert? Honestly, you would never know any of these healthier ingredients are in there. They taste like a rich, fudgy, and chocolatey brownie.
- 1 1/2 cups coconut sugar (or brown sugar)
- 2/3 cup coconut oil , melted (or vegetable oil)
- 2 tsp vanilla
- 1 3/4 cup white whole wheat flour
- 1/2 cup cocoa powder
- 1 tsp salt
- 1 tsp baking soda
- 2 cups shredded zucchini (do not drain)
- 1 cup chocolate chips
- Preheat oven to 350 degrees, Spray an 8x11 inch baking pan with nonstick spray.
- In a large bowl mix together sugar, oil, vanilla, flour, cocoa powder, salt and baking soda. The mixture will be very dry. Add the zucchini, and stir until well combined. It will take a minute or two, but it will get to the consistency or traditional brownie batter. Stir in 1/2 of the chocolate chips.
- Pour batter into prepared pan. Sprinkle the remaining chocolate chips over the top.
- Bake for 20-25 minutes or until a tester comes out mainly clean. Be careful not to over bake.
- Let cool completely before serving.