When it comes to brownies I happen to be a total dessert snob. If I’m going to indulge in something it has to be absolutely perfect and for some reasons I think brownies are one of those desserts I am most often disappointed in. I love a nice chewy crust paired with that gooey, rich chocolate interior. In my opinion there’s nothing better.
Now, when you think of creating something like I’ve described I’m sure zucchini isn’t the first ingredient that comes to mind. However, grated squash gives the brownies an irresistible texture and moisture that you can’t possibly get without loads of butter. And a crap ton of butter is simply not my style. So instead, I take naturally sweet coconut oil and pair it with some grated zucchini to create the ultimate brownie you can actually feel good about indulging in.
If your mission is to be sneaky about the addition of zucchini in the brownies I recommend peeling the squash before grating it to get rid of any obvious flecks of green throughout.
- 2 cups raw cane sugar
- 1 cup coconut oil
- 1 tbsp vanilla extract
- 1 tbsp coffee
- 4 cups grated zucchini
- 4 cups whole wheat pastry flour
- 3 tsp baking soda
- 3/4 tsp salt
- 3/4 cups cocoa powder
- 2 cups dark chocolate chips
- 1/4 cup flaked coconut
- Whisk together coconut oil and sugar, stir in coffee and vanilla extract.
- Fold in zucchini followed by flour, baking soda, salt, cocoa powder, and chocolate chips.
- Stir until just combined.
- Divide mixture between two 8 inch greased square pans.
- Sprinkle with flaked coconut (optional).
- Bake in a preheated 350 degree oven for 30 minutes or until knife comes out clean.
Recipe contributed by Chef Kate Horning: Health Coach, Lifestyle Expert, and Chef, Kate Horning is on a mission to help women across the globe create their healthy lifestyle.