Dark Chocolate Zucchini Brownies
2 cups zucchini, grated
½ cup melted coconut oil
½ cup honey
2 eggs
1 teaspoon vanilla extract
1 cup whole wheat pastry flour (sub unbleached flour, or Cup4Cup GF flour)
¾ cup whole spelt flour (or an additional ¾ cup whole wheat pastry flour, or Cup4Cup GF Flour)
½ cup unsweetened cocoa powder
½ teaspoon salt
1½ teaspoon baking powder
½ teaspoon cinnamon
1½ cups (12 ounces) semi-sweet or dark chocolate chips (I used a bag of Ghirardelli 60% Cocoa Chips)
Preheat oven to 350 degrees and grease an 8-inch square baking pan.
Grate zucchini. Dump into a mesh colander and squeeze it with a towel to get rid of excess moisture. Fluff it back up with a fork.
In a large bowl, beat together the wet ingredients (oil, eggs, honey and vanilla). Stir in the zucchini.
In a separate, smaller bowl, stir together the dry ingredients (whole wheat pastry and spelt flour, cocoa, salt, baking powder and cinnamon).
Pour the dry mixture into the wet/zucchini mixture. Stir just until combined, and then stir in the chocolate chips. Pour the batter into your prepared pan.
Bake 30-35 minutes or until a toothpick inserted in the center comes out clean (mine was done baking at 30 minutes). Let cool completely.
MAKE IT DAIRY FREE VEGAN: Use your favorite dairy-free chocolate chips instead of regular chocolate chips! Substitute 1/2 cup apple sauce for 1 egg or any other egg substitute you like.
SERVING SUGGESTIONS: You can eat these warm and fresh from the oven, but I preferred them at room temperature or chilled, so the chocolate is not gooey but a rich, dense contrast to the super moist crumb. Either way, you’ll love them!
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