Satisfy those sweet tooth cravings with a healthier twist on an all-time favorite dessert – brownies. The best part about these yummy treats is that you (and the kids) won’t even know the zucchini is in there!
|Nutritional Facts per Serving|
|Total Calories: 112||Protein: 1.5g||Carbs: 11.3g||Fat: 7.6g|
*Values are approximate
- 2 cups zucchini, finely shredded
- 1 large egg
- 1/2 cup coconut oil, melted
- 1 cup whole-wheat flour
- 1 tsp. pure vanilla extract
- 1/2 cup cacao powder
- 1/2 cup maple syrup
- 1 1/2 tsp. baking soda
- Preheat oven to 375˚F and line an 8” x 8” pan with parchment paper. While oven is preheating, place finely shredded zucchini in a strainer or colander and set it aside. (Pro tip: don’t over pack your measuring cup with zucchini because even a ¼ cup significantly increases baking time.)
- Add the egg to the vanilla extract in a bowl and whisk until fully mixed. Then begin to add the cacao powder and continue mixing.
- Slightly ring the zucchini (be sure not to ring out too much of the liquid). Add the zucchini to the bowl and continue to mix, while also adding in the whole-wheat flour. Keep mixing until everything is well combined. Finally, add the baking soda and maple syrup, and mix everything together.
- Pour mixture into the parchment-lined pan. Even out with spatula.
- Bake for 15 to 20 minutes or until center of pan is slightly unsettled. (Pro tip: Do not over bake, as the brownies may come out dry. Brownies will firm up during cooling period.)
- Remove your brownies from the oven and let them cool for an hour while in the pan. Take brownies out of the pan with parchment paper and move onto a cooling rack for about 10 to 12 minutes.
- Cut into 16 squares and serve! (Pro tip: Brownies become even tastier and fudgier as time passes, especially after you cut and separate them. If you can hold out on the temptation of these delectable treats, leave them overnight and devour the next day.)