Chocolate Zucchini Brownies (76 - 161 cals per piece!)

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tumbledownhouse
tumbledownhouse Posts: 178 Member
in Recipes
Saw this recipe and just HAD to share as these look AWESOME!!

chocolate_zucchini_brownies_2.jpg

left hand side without chocolate chips, right hand side with

nutritional_label.jpg

Source: http://www.texanerin.com/2013/08/chocolate-zucchini-brownies.html

Recipe:

Prep Time: 10 minCook Time: 35 minReady in: 45 min
Yield: 16 brownies
Ingredients

2 eggs
1 tbsp vanilla extract
¾ cup coconut sugar or unrefined or granulated sugar
¼ cup (60 ml) unsweetened applesauce
1 cup (125 grams) whole spelt or whole wheat flour
½ cup (45 grams) Dutch-process cocoa powder
1½ teaspoons baking soda
¼ teaspoon salt
2 cups (about 300 – 320 grams) peeled and grated zucchini
1 cup semi-sweet chocolate chips + ½ cup mini chocolate chips to sprinkle on top (for dairy-free, use Enjoy Life Chocolate Chips)
Directions

Preheat the oven to 350 degrees F (176 degrees C) and line an 8"x8" pan with parchment paper or spray with baking spray.
In a large bowl, mix together the eggs, vanilla, coconut sugar, and apple sauce and let this sit for 5 minutes to let the coconut sugar dissolve.
In a separate medium bowl, mix together the flour, cocoa powder (sifted if lumpy!), baking soda and salt. Make sure there are no clumps before going on to the next step.
Add the dry mix to the wet, gently stir until combined. Be sure not to over mix!
Then fold in the zucchini and 1 cup chocolate chips.
Pour the batter into the pan and even the surface with a spatula.
Sprinkle ½ cup mini chocolate chips on top.
Bake for 30 - 35 minutes (14 minutes for the half batch) or until a toothpick inserted in the middle doesn't come out gooey. It might still be sticky - just not have raw batter on it.
Store in an airtight container for up to 2 days at room temperature or up to one week in the refrigerator. I recommend storing them in the refrigerator right from the beginning due to their high moisture content.

Adapted from Healthy Zucchini Brownies – The Baltic Maid
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Replies

  • tumbledownhouse
    tumbledownhouse Posts: 178 Member
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    Is bumping your own post bad etiquette? Oh well it's happened!
  • DaisyRoseJasmine
    DaisyRoseJasmine Posts: 6 Member
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    Thank you so much for sharing! I love baking and being on a diet means I've had to stop, as I've no will-power, but these look amazing! I will be trying them. :D
  • Kreider86
    Kreider86 Posts: 105 Member
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    Oooh I had some zuchinni and now I know what I want to do with them! :) Thanks!
  • 13suzie
    13suzie Posts: 349 Member
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    Saw this recipe and just HAD to share as these look AWESOME!!

    chocolate_zucchini_brownies_2.jpg

    left hand side without chocolate chips, right hand side with

    nutritional_label.jpg

    Source: http://www.texanerin.com/2013/08/chocolate-zucchini-brownies.html

    Recipe:

    Prep Time: 10 minCook Time: 35 minReady in: 45 min
    Yield: 16 brownies
    Ingredients

    2 eggs
    1 tbsp vanilla extract
    ¾ cup coconut sugar or unrefined or granulated sugar
    ¼ cup (60 ml) unsweetened applesauce
    1 cup (125 grams) whole spelt or whole wheat flour
    ½ cup (45 grams) Dutch-process cocoa powder
    1½ teaspoons baking soda
    ¼ teaspoon salt
    2 cups (about 300 – 320 grams) peeled and grated zucchini
    1 cup semi-sweet chocolate chips + ½ cup mini chocolate chips to sprinkle on top (for dairy-free, use Enjoy Life Chocolate Chips)
    Directions

    Preheat the oven to 350 degrees F (176 degrees C) and line an 8"x8" pan with parchment paper or spray with baking spray.
    In a large bowl, mix together the eggs, vanilla, coconut sugar, and apple sauce and let this sit for 5 minutes to let the coconut sugar dissolve.
    In a separate medium bowl, mix together the flour, cocoa powder (sifted if lumpy!), baking soda and salt. Make sure there are no clumps before going on to the next step.
    Add the dry mix to the wet, gently stir until combined. Be sure not to over mix!
    Then fold in the zucchini and 1 cup chocolate chips.
    Pour the batter into the pan and even the surface with a spatula.
    Sprinkle ½ cup mini chocolate chips on top.
    Bake for 30 - 35 minutes (14 minutes for the half batch) or until a toothpick inserted in the middle doesn't come out gooey. It might still be sticky - just not have raw batter on it.
    Store in an airtight container for up to 2 days at room temperature or up to one week in the refrigerator. I recommend storing them in the refrigerator right from the beginning due to their high moisture content.

    Adapted from Healthy Zucchini Brownies – The Baltic Maid

    I must try this. Thanks for the recipe (and the nutrition details)!
  • SoDamnHungry
    SoDamnHungry Posts: 6,998 Member
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    These sound kind of interesting...
  • mvanzante
    mvanzante Posts: 8 Member
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    Bumping to find later.
  • goodfido
    goodfido Posts: 127 Member
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    Bump

    Thanks for sharing
  • Cindy311
    Cindy311 Posts: 780 Member
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    bump
  • MB_Positif
    MB_Positif Posts: 8,897 Member
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    I feel terrible saying this, but I think I just threw up in my mouth a little bit.

    Regular homemade brownies cut to a reasonable size are about 160 calories...and 80 if you cut them in half. Why ruin a beautiful thing? Unless, of course, you don't eat vegetables regularly and you need to hide them in your food like I do to my 7 year old son.
  • jazzygurl81
    jazzygurl81 Posts: 62 Member
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    Dang, talk about food porn, LOL..I'm going to be meeting up with some girlfriends for a potluck, I think I might try this recipe and bring it.
  • bren998
    bren998 Posts: 92 Member
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    thanks for sharing!
  • glin23
    glin23 Posts: 460 Member
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    I'll bump this to store in my ever growing recipe list. My stomach hates you, BTW.
  • Monkeyca_Rodriguez
    Monkeyca_Rodriguez Posts: 11 Member
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    Bump! Thanks for sharing! :flowerforyou:
  • Flixie00
    Flixie00 Posts: 1,195 Member
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    I feel terrible saying this, but I think I just threw up in my mouth a little bit.

    Regular homemade brownies cut to a reasonable size are about 160 calories...and 80 if you cut them in half. Why ruin a beautiful thing? Unless, of course, you don't eat vegetables regularly and you need to hide them in your food like I do to my 7 year old son.

    I concur, vegetables do not belong in cake (and this sweeping statement includes carrots and beetroot).
  • poofercats
    poofercats Posts: 5
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    That looks fantastic!
  • MB_Positif
    MB_Positif Posts: 8,897 Member
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    I concur, vegetables do not belong in cake (and this sweeping statement includes carrots and beetroot).

    Thank you for making me not feel so alone! :flowerforyou:
  • makemewannadie
    makemewannadie Posts: 401 Member
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    I concur, vegetables do not belong in cake (and this sweeping statement includes carrots and beetroot).

    ...but carrot cake is like the best thing ever! (hides the fact that I bought a carrot cake slice today :3)
  • tumbledownhouse
    tumbledownhouse Posts: 178 Member
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    I feel terrible saying this, but I think I just threw up in my mouth a little bit.

    Regular homemade brownies cut to a reasonable size are about 160 calories...and 80 if you cut them in half. Why ruin a beautiful thing? Unless, of course, you don't eat vegetables regularly and you need to hide them in your food like I do to my 7 year old son.

    For me it's not even so much the zuchinni or healthy bit but the fact that the picture made me salivate all over myself. Plus I lurrrve carrot, parsnip, beetroot etc cakes.

    Also I don't know what super crazy brownie recipe you use which gives a reasonable slice for 160, but I just looked up one and it was 302 cals... and the pieces looked pretty reasonably small.

    Anyways as I say I'm just sharing because I think they look delicious anyway and I think it is a good thing to mess about with flavours and ingredients and see what happens. I don't think I'll be uttering "wow, these taste just like a regular brownie" when I eat them, because they won't, but that is rather besides the point. I do however, imagine that they will have some similar mouthfeel and that I will find them yumtastic in a whole new different way from a normal brownie!
  • tumbledownhouse
    tumbledownhouse Posts: 178 Member
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    ps. I lurrrrrve vegetables.
  • stunningalmond
    stunningalmond Posts: 275 Member
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    I just recently started baking with zucchini and it makes everything so deliciously moist!!! I LOVE it!! The fact that it does it without adding a ton of bad calories is a bonus! :)

    I made zucchini muffins with dark chocolate chips and they were incredible. :)

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