These mealless zucchini brownies are so fudgy and rich with chocolate chips in every bite. Zucchini makes you extra moist!
Chocolate -brownies with zucchini
Making dessert recipes easier is a challenge. If it works, I’m thrilled! These zucchini brownies are so incredibly rich and fudgy that they do not believe that no oil or no butter is added. And since they are made with ground almond flour instead of flour, they are also gluten -free. While I love PB2 flour -free chocolate -brownies And also cheesecake brownies, even if zucchini has a shepherd use of zucchini from the garden, this is my recipe for Brownie.
Why these healthy brownies have become a favorite in my house
Zucchini is in the summer of the season, so I like to take advantage of and take at least a few batches of this zucchini brownies. My whole family loves her and I only know that you will be too! The following makes it a goal.
- Moist and fudgy. The liquid in the zucchini keeps the brownies moist so that they do not miss the butter or oil. If you have a weakness for brownies that are soft, dense and fudgy, you will love this recipe.
- Made with almond meal (or almond flour). We skip the wheat flour into these brownies and instead use almond meal, which is made from unmondors not made. It has a Courser texture as an almond flour and it is full of protein, fiber, vitamin E and magnesium.
- Of course sweetened. To sweeten these zucchini brownies, I used raw honey instead of the usual granulated sugar. I add just enough to make her sweet without overdating it.
If you have a lot of zucchini in your garden, read these healthy zucchini recipes!
What you need
The full list of ingredients for this zucchini brownies is in the recipe card above, but here are some notes that you should consider.
- Cooking spray with non -Steak – Or use an oil mill.
- EGG white – These help to tie the brownies together.
- Finely ground almond meal – I use Bobs Red Mill Superfine. If you have almond flour at hand, you can use it instead if you want.
- UNsweeted cocoa powder – If it’s clumpy, seven it first.
- BAkking soda – for the climb.
- Kosher salt – A little salt helps to compensate for and improve the flavors.
- UN -processed raw honey – I prefer raw honey, but you can use normal honey if you have it at hand.
- GEvaluated zucchini – – To guarantee soft, fudgy brownies, do not press out the liquid.
- Vanilla extract – How the salt improves the overall taste of the zucchini brownies.
- Sugar -free or half -sweet chocolate chips – I love Lily’s chocolate chips for baking.
How to make zucchini brownies
Since the zucchini does not have to be pressed in order to remove the liquid, this is one of the simplest baking recipes that you can do with zucchini!
- Prepare. Heat your oven to 325 ° F. Coating a non -standing 9 x 9 -inch baking pan with a cooking spray and laying out with parchment paper.
- Whisk the protein. Add them to a medium -sized bowl and whisk it.
- Mix the dry ingredients. Whisk almond flour, cocoa powder, salt and baking powder in a separate bowl.
- End the dough. Stir the zucchini and the protein into the dry ingredients, stir the honey and vanilla and fold in the chocolate pieces.
- Bake. Pour the dough into the prepared pan and bake for 30 minutes or until a toothpick inserted into the middle comes out clean.
- Cool up and serve. Let the zucchini brownies cool down for at least 30 minutes before cutting them and serving them.
Yield: 12 Brownies
Serving size: 1 Brownie
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Preheat the oven to 325 ° F. Prepare a 9 x 9 -inch baked shape with a cooking spray. Cut a leaf parchment paper about 9 inches wide and long enough to form a loop so that you can easily remove the brownies after cooking. Put in the baking pan.
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Whisk the egg whites in a medium -sized bowl.
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Whisk almond flour, cocoa powder, salt and baking powder in a large bowl. Add the zucchini and protein and stir with a spatula. Add the honey and vanilla and stir the spatula until you are combined. Fold the chocolate chips. Pour the dough into the prepared baking pan.
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Bake until a toothpick inserted into the middle comes out for about 30 minutes. Let cool for about 30 minutes. Cut into 12 squares and serve.
Last step:
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Note: If you use an 8 x 8 -inch backform, you have to cook the brownies a little longer.
Portion: 1 BrowniePresent Calories: 179 KcalPresent Carbohydrates: 25 GPresent Protein: 4.5 GPresent Fat: 9 GPresent Saturated fat: 3 GPresent Sodium: 139 mgPresent Fiber: 2.5 GPresent Sugar: 20 G
Tips and variations
This recipe has become a summer tradition for us, so I picked up a few tricks on the way.
- Make them nutty. Replace some or all chocolate chips with chopped walnuts or pecans.
- Do not use any other flour. For this recipe, I tested both almond flour and almond flour, both of which work well. Coconut flour or all -purpose flour will probably not work, but if you try to have success, please comment below! For those among them with nut allergies, I recommend this Flourless black bean brown instead.
- Exchange the honey. You can use agave nectar or maple syrup in its place.
- Cool before serving. If you immediately cut into these brownies, you fall apart. The cooling time helps you sit down.
How to store
- Room temperature: Transfer the cooled and cut brownies into an airtight container. If you have to stack them, I recommend placing parchment paper between the layers to prevent them from sticking to each other. You will stay at room temperature for 3 to 4 days.
- Refrigerator: For longer storage you can cool the brownies in an airtight container for up to a week. I recommend letting them come to the room temperature before serving.
- freezer: You can also freeze your zucchini brownies in an airtight container or freezer bag for up to 3 months. Turn them into the fridge or in the microwave before serving.
You will love more chocolate desserts
(Tagstotranslate) Brownies
