I recently started using Pinterest, mainly because every time I see something interesting on the website this annoying pop up appears and I can’t see what caught my eye. So I made an account. I didn’t understand why people would take hours just pinning stuff, but now it all makes sense. I love putting everything in boards. It feels like I’m organizing my life. And it’s so easy. That’s also where I found the inspiration for these healthy delicious brownies.
Nowadays, you can hide veggies in anything and it will still taste good. Like these chocolate zucchini brownies. I am insanely in love with this. The chocolate just oozes in my mouth and afterwards my hands are covered with sticky chocolate, but it’s worth it! (Although having chocolaty fingers in Spanish class is not ideal when we have to write stuff down.)
I used our own zucchinis that my mom planted in the garden which makes this even more special because it’s really homemade. I also wished we could plant oranges and peaches, but it’s too cold here!
Doesn’t that look good? There are a few strands of grated zucchini here and there in the brownies, but I honestly cannot taste them. If you just don’t like zucchini or don’t have it, I have the BEST coconut oil brownies recipe ever.
Gooey Chocolate Zucchini Brownies
Sneaking zucchini in these healthy brownies makes it so moist and it tastes great! Indulge all you want because these are like 10x healthier than store bought.
1/2 cup (105 g) coconut oil
1/3 cup (60 g) dark chocolate, chopped ( I used 100% chocolate from Panama)
1/2 cup maple syrup, agave syrup or honey
2 large eggs, room temperature
1 tsp. vanilla extract
2 cups zucchini, grated (pat with paper towel to remove most of moisture)
1 3/4 cup all-purpose flour
1/2 cup cocoa powder
1 1/2 tsp. baking powder
1 tsp. cinnamon
1 cup dark chocolate chips
- Preheat oven to 175 °C (350 °F). Line a 9×5 inch baking dish with parchment paper.
- In a saucepan over medium heat, melt the coconut oil and dark chocolate together. Let cool.
- In a large bowl, combine the maple syrup, eggs, vanilla extract and coconut oil+chocolate mixture. Mix until smooth and then add the grated zucchini.
- In a medium bowl, mix together the flour, cocoa powder, baking powder, and cinnamon. Add dry mixture into wet mixture and stir until homogeneous.
- Lastly, fold in chocolate chips. Pour batter into prepared baking dish and bake for 30 to 35 minutes, until a toothpick inserted comes out clean.
- Transfer the brownies, with the parchment paper, onto a cooling rack. When completely cooled down, cut into squares. Can be stored in a airtight container in the fridge for up to a week. But fresh tastes best of course!