Chocolate Zucchini Brownies
Easy, tasty, moist Chocolate Zucchini Brownies
Servings: 16 pieces
Calories: 255kcal
Equipment
Ingredients
- 8 tbsp Salted Butter - one stick
- 4 oz Dark Chocolate Chips -
- 1 cup Sugar
- 1 tsp Salt
- 1 cup Zucchini - seeded and shredded
- 1 tbsp Vanilla Extract
- 2 large Egg - beaten
- 1 cup Flour
- 1 cup Semi-Sweet Chocolate Chips
- 1/2 cup Pecans - chopped, optional
Instructions
- Preheat oven to 350°. Line an 8-inch square baking pan with parchment paper.
- Melt the butter in a saucepan over medium-low heat.
- Remove from heat, add the dark chocolate chips, and stir until melted.
- Add sugar and salt. Stir until well combined.
- Stir in zucchini and vanilla.
- Add eggs, mixing thoroughly to combine.
- Add semi-sweet chocolate chips and pecans.
- Fold in flour until almost incorporated, being careful not to over-mix.
- Pour batter into the parchment paper lined 8x8 pan, spreading evenly.
- Bake until the top begins to crack. Insert a toothpick to see if the batter is baked through. If the toothpick comes out mostly clean, remove the pan from the oven and allow it to cool for approximately 40 minutes.
- Let cool completely. Cut into 16 squares or however large or small a piece you would like.
Notes
Culinarian Tips, Tricks, and Suggestions: These brownies can be portioned, wrapped with cling wrap, and frozen to be enjoyed later.
We like to cut these into 32 pieces for an approximate 100-calorie treat.
These brownies make an incredible brownie sundae. Warm the brownie for 20 seconds in the microwave and top with our Stratacccacotta Ice cream and homemade hot fudge.
Nutrition
Serving: 16each | Calories: 255kcal | Carbohydrates: 29g | Protein: 2g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 32mg | Potassium: 151mg | Fiber: 2g | Sugar: 20g | Vitamin A: 199IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 1mg
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