Triple Chocolate Zucchini Brownies with Almond Flour

6 Reasons you need to make these Triple Chocolate Zucchini Brownies:

• Chocolate
• Fudgy
• Chocolate
• Healthy
• Super easy to make
• MORE CHOCOLATE

They’re extra chocolatey, perfectly tender, and with the nutritious bulk added by the zucchini, completely okay to have all in one sitting. At least that’s what I did!

These little puppies came from my chocolate obsession combined with my recent discovery of the concept of adding zucchini to baked goods.

They pretty much add bulk without changing the taste much at all. But the thing is, most such recipes call for first squeezing out all the moisture from the zucchini, which really reduces that amount added volume. BUT, I try to shoot for that quantity along with the quality coz that way I can eat even more food for the same amount of calories. 

So I came up with this version that actually takes advantage of the moisture in the zucchini, to give nicely moist squares that are oh so rich in flavor. 

3x chocolatey goodness from the cocoa, chocolate chips and chocolate glaze too! 

They were so good, I ended up making them thrice in one week!

Triple Chocolate Zucchini Brownies with Almond Flour

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Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Servings: 4 2¼” brownies

Calories: 83kcal

Course: Dessert

Cuisine: American

These Triple Chocolate Zucchini Brownies are extra chocolatey, perfectly moist, and with the nutritious bulk added by the zucchini, okay to have all in one sitting!

Ingredients

• 1 cup Zucchini, Shredded (Moisture Intact), 1 medium, 176g
• ⅓ cup Almond Flour, 40g
• 1½ tsp Baking Powder
• 2½ Tbsp Unsweetened Cocoa Powder
• Stevia Sweetener, 2 Tbsp sugar worth (Use your brand's Conversion Chart)
• ⅛ tsp Salt
• 1 Egg, or Liquid Egg Substitute
• 1 tsp Vanilla Extract
• 1½ Tbsp Stevia Sweetened Chocolate Chips, 21g

Frosting:

• 1 Tbsp Unsweetened Cocoa Powder, 5g
• 1 Tbsp Almond Milk
• Stevia Sweetener, 2 tsp sugar worth (Use your brand's Conversion Chart)

Instructions

• Preheat oven to 325°F (350°F for metal pan).
• Finely shred zucchini using a large-hole grater or food processor.
• In a small bowl, combine and uniformly mix dry ingredients.
• In a large bowl, whisk together egg and vanilla extract.
• Add dry mix to wet, and whisk to remove clumps. Batter will be dry.
• Transfer zucchini into bowl and stir until completely incorporated. Moisture from the zucchini will make the consistency smooth and thick.
• Grease a 5” x 5” glass baking pan and pour batter in, flattening with a spatula.
• Bake for about 30 minutes or until a toothpick inserted into center comes out with just a few crumbs attached.
• Let brownies sit 15 minutes before trying to cut into squares.
• Tip: Cut with a plastic knife to prevent crumbling.
• Save it for the next day and they’ll be extra fudgy!

Notes

Storage:

• Room temperature: 1-2 days in an airtight container.
• Fridge: 4-5 days in an airtight container.
• Freezer: 1-2 months individually wrapped in plastic wrap and placed in zipper bags. Thaw before eating.

Product Recommendation:

• Lily’s Dark Chocolate Baking Chips

Nutrition:

• Servings: 4 2¼” brownies | Serving size: 1 brownie
• Calories: 83kcal
• Fat: 5.7g | Saturated fat: 0.5g
• Carbohydrates: 7.9g | Fiber: 3.7g | Sugar: 1.3g
• Protein: 4.7g