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Delicious Zucchini Brownies even your kids will love!

This past weekend, my brood and I decided to whip up a batch of brownies. Now, living in a household with 4 females (one of them a she-dog called Lucy!), I’m acutely aware of how important chocolate is in their lives (I’ve also gotta admit, I like to have it from time-to-time too!).

So, with a new recipe book in hand, I decided I was going to tackle these so-called “delicious” brownies, and see if they were as good as they claim to be. Watch the video below to see us in action:

And the results? They were absolutely DELICIOUS! Not only were they super chocolately, but they were super moist. The zucchini blended in so nicely to the mix that you would have no idea it was added. They have literally all been gobbled up as of today – 3 days later!

For more GREAT recipes CLICK HERE!

These are even more delicious than they look!

These are even more delicious than they look!

Healthy, Delicious Zucchini Brownies

The secret to perfectly moist brownies? Add some zucchini!
Here’s what you need for 16 servings:
• 5 oz dark chocolate, 72% or higher cocoa
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• 1/4 cup coconut oil
• 2 omega-3, free range eggs
• 1/4 cup agave nectar
• 2 teaspoons vanilla extract
• 1/4 teaspoon almond extract
• 1 cup blanched almond flour
• 1/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 1 1/2 cups shredded zucchini

1. Preheat oven to 350 degrees F. Grease an 8×8 pan with coconut oil, then dust with blanched almond flour. Set aside.

2. In a double boiler, gently melt the chocolate. (If you don’t have a double boiler then fill a skillet with a few inches of water and set a small pot in the water, place over very low heat.) Add the coconut oil and mix until fully combined. Remove from heat and set aside to cool.

3. In small bowl combine the eggs, agave nectar and vanilla and almond extracts. Add the cooled chocolate mixture.

4. In a medium bowl combine almond flour, cocoa powder, baking soda and salt. Pour in the wet ingredients and mix until fully combined.

5. Using a food processor, shred the zucchini. Then place on a cutting board and finely chop the shredded pieces. Having very tiny pieces of zucchini is the key to making this recipe work!

6. Fold the zucchini into the batter. Pour into prepared pan and bake for 25 minutes, or until fully set. Allow to cool in the pan for at least 30 minutes before cutting.
*Tip: Use a serrated, plastic knife to cut your brownies — this makes it less likely to crumble.

16 servings

Nutritional Analysis: One serving equals: 116 calories, 8g fat, 102mg sodium, 7g carbohydrate, 2g fiber, and
3g protein.

For more GREAT recipes CLICK HERE!

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