Zucchini, dark chocolate and whole wheat flour come together to make these Dark Chocolate Zucchini Brownies rich, delicious and pretty nutritious.
I couldn’t let zucchini season pass by without paring it with a little chocolate. Okay, a lot of chocolate! Sure, chocolate is usually rich in itself, but zucchini adds an insane amount of moisture making the chocolate taste even more gooey and extra rich. These Dark Chocolate Zucchini Brownies have so many hidden levels of healthy that you would never know it unless you were the one baking them.
You can barely taste the zucchini because of all the chocolate, but it adds so much moisture without having to add any additional fats. I also used whole wheat flour and dark chocolate to add even more nutritional powerhouses to the party. And that’s exactly what these brownies are…a party in your mouth!
So take full advantage of zucchini while it’s still around and make these tasty brownies. They’re full of rich chocolate and loads of zucchini…
Brownie time! Enjoy!
xoxo,
Dark Chocolate Zucchini Brownies
- Prep Time: 15 mins
- Cook Time: 50 mins
- Total Time: 1 hour 5 mins
- Yield: 8
- Category: Dessert
Description
Zucchini, dark chocolate and whole wheat flour come together to make these Dark Chocolate Zucchini Brownies rich, delicious and pretty nutritious.
Ingredients
- 1 cup whole wheat flour
- 1/2 cup unsweetened dark cocoa powder
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup canola oil
- 1 large egg
- 1 teaspoon vanilla
- 2 cups shredded zucchini (about 3 medium), drained on paper towels
- 1–1/4 cups dark chocolate chips, divided
Instructions
- Preheat oven to 350°F. Lightly grease a 9-inch square baking dish.
- In a large bowl, whisk together the flour, cocoa, sugar, baking powder, baking soda and salt. Make a well in the center and add the oil, egg and vanilla. Stir until well combined. The batter will be very thick at this point. Stir in the zucchini then 1 cup dark chocolate chips until well combined.
- Spread the batter evenly in the prepared baking dish. Sprinkle with remaining 1/4 cup dark chocolate chips. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let cool on a wire rack for at least 30 minutes before cutting into.
- Store in an airtight container in the refrigerator for up to 4 days. They taste great cold, but are extra tasty after being heated in the microwave for a few seconds!
Can I use oats instead of whole wheat flour? And what other oil can I use instead of canola oil? Thank you
Hi Vanessa! If you blend the oats, I think they would work great. It would need to be a flour consistency to hold up to the moisture of the other ingredients in the recipe. You could use vegetable oil, peanut oil, avocado oil or coconut oil in place of the canala oil. Hope this helps. Enjoy!
These were fabulous! My parents’ garden is full of zucchini and I’ve been tasked with using it in every meal possible – even dessert!
I’m so glad you baked and enjoyed them with all that zucchini, Amelia! 🙂