These chocolate zucchini brownies are the best brownies ever. Even though they’re a healthy brownie recipe, you’d never know it. They’re rich, fudgy, chocolatey, and totally addictive.
- 1 medium zucchini, about 1 lb.
- ½ cup of coconut oil
- 1 cup dark chocolate chips, divided
- 1 1/2 cups almond flour
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 3 large egg eggs
- ¼ cup honey
- 2 teaspoons vanilla
For the chocolate glaze:
- 1/4 cup dark chocolate chips
- 2 tablespoons coconut oil
- Preheat the oven to 350 degrees. Line a 9×9 inch baking dish with parchment paper, letting a little hang over the edge. Grate the zucchini (without peeling) using the fine holes on your grater. Squeeze the grated zucchini to remove as much liquid as possible.
- Place the coconut oil and ½ cup of the dark chocolate chips in a small frying pan over medium heat and let them melt. Once they have melted whisk them together and remove the pan from the heat.
- While the chocolate is melting add the almond flour, cocoa powder, baking soda, and sea salt to a large bowl and whisk them together.
- In a small bowl whisk together the eggs, grated zucchini, honey, and vanilla.
- Once the chocolate has cooled slightly, add it to the bowl with the eggs and whisk to combine. Pour this into the bowl with the almond flour and stir everything together. Stir in the remaining ½ cup of dark chocolate chips.
- Pour the brownie batter into the prepared baking dish and spread it around so that it covers the pan in an even layer. Bake in the oven for 20 minutes then remove the pan from the oven and let it cool for 10 minutes. Lift the brownies out of the pan using the parchment paper and let them cool completely.
- While the brownies are baking, prepare the glaze. In a small frying pan over medium-low heat melt the chocolate chips and coconut oil. Whisk and set aside.
- Pour the glaze over the cooled brownies, let it set, then cut into 16 pieces.