TL/DR – Made with whole wheat flour, butter and unsweetened chocolate and sweetened with agave nectar, these zucchini brownies are moist and chocolatey with only 65 % of the guilt. –
When it comes to the amount of zucchini in our local gardens during the summer, there is no doubt that yes, there IS a need for another zucchini recipe.
These brownies are adapted from a very decadent recipe passed on to me by my mother in order to feel better about feeding them to my family. White whole wheat flour is less course (and less detectable,) and agave nectar and coconut sugar are both lower on the glycemic index. While they are still a decadent treat, they don’t make my cheeks sweat when I take a bite!
Start by shredding a medium-large zucchini on the finest setting and then allowing it to drain well in a strainer. Also melt a stick of butter with 4 ounces of unsweetened chocolate over low heat in a small saucepan.
Whisk together eggs, agave nectar, a bit of coconut sugar and vanilla extract. Cool the melted butter and chocolate by placing it over a bowl of ice and stirring it constantly, careful not to cool it too much or allow the bottom of the pan to freeze. Add the cooled chocolate and the zucchini to the mixture and whisk it well, then fold in white whole wheat flour.
Bake the zucchini brownies at 350 F for 30 minutes and allow them to cool before cutting them. Sprinkle with powdered sugar if desired.
For more zucchini treats, try Lemony Zucchini Bread, Zucchini Lemon Layer cake, or Zucchini Lemon Pancakes.
Zucchini Brownies
Made with whole wheat flour, butter and unsweetened chocolate and sweetened with agave nectar, these zucchini brownies are moist and chocolatey with only 65 % of the guilt.
Ingredients
- 1 1/2 c shredded zucchini, shredded on the finest setting and drained well through a strainer, about 1 medium large zucchini
- 1/2 c butter
- 4 oz unsweetened chocolate
- 4 eggs
- 1 c agave nectar
- 1/4 c coconut sugar
- 2 t vanilla extract
- 1 c white whole wheat flour
- 2 T powdered sugar, optional
Directions
- Step 1 Heat an oven to 350 F and spray a 9 x 13 baking dish with nonstick spray.
- Step 2 While the shredded zucchini is draining after pressing it into a strainer over a bowl, melt the chocolate and butter in a small saucepan over low medium heat. Keep a close eye on it to ensure that it does not scorch and stir it frequently.
- Step 3 As the chocolate and butter melt, whisk together the eggs, agave nectar, coconut sugar and vanilla extract.
- Step 4 Once the butter and chocolate are melted, remove them from the heat and cool them down by placing the saucepan in a bowl of ice so that the bottom of the pan touches the ice. Hold the pan with one hand and stir constantly with the other hand for about 3 minutes, then remove the pan from the ice.
- Step 5 Add the cooled chocolate to the egg mixture and whisk it well.
- Step 6 Stir in the shredded drained zucchini with a spatula, then fold in the flour.
- Step 7 Pour the batter into the prepared 9 x 13 dish and bake at 350 for 30 minutes. Remove from the oven and allow the brownies to cool before slicing. Sprinkle powdered sugar over the top of the brownies if desired.
