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Chocolate Zucchini Brownies
Chocolate Zucchini Brownies
3 Reviews
From: EatingWell Magazine, May/June 2016
The batter for this healthy one-bowl brownie recipe is stirred together right in the saucepan used to melt the butter and chocolate—no mixing bowl needed and less cleanup for you. Using shredded zucchini in this healthy dessert recipe creates a tender, moist brownie with about half the amount of butter and sugar found in a classic recipe—and it's virtually undetectable in the baked brownies.
- By: Stacy Fraser EatingWell Test Kitchen Manager
Ingredients 16 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 16 servings
Nutrition per serving may change if servings are adjusted.
- 8 tablespoons (1 stick) unsalted butter
- 4 ounces unsweetened chocolate, chopped
- 1 cup granulated sugar
- ¼ teaspoon salt
- 1 cup shredded zucchini
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 cup white whole-wheat flour
- ¾ cup chopped semisweet chocolate or chocolate chips
- ⅔ cup toasted pecans, coarsely chopped, divided (optional)
Preparation
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Active
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Ready In
- Preheat oven to 350°F. Line an 8-inch-square baking pan with foil, letting it overhang on the sides; coat with cooking spray.
- Melt butter in a large saucepan over medium-low heat. Remove from heat, add unsweetened chocolate and stir until melted. Add sugar and salt; stir until well combined. Stir in zucchini and vanilla. Add eggs, one at a time, vigorously mixing after each addition. Fold in the flour until almost incorporated. Fold in chopped chocolate (or chips) and ½ cup pecans (if using) until just combined. Transfer the batter to the prepared pan, spreading evenly. Sprinkle with the remaining pecans (if using).
- Bake until the sides look dry and the middle is firm to the touch, about 30 minutes. Let cool completely, then lift out of the pan using the foil. Cut into 16 squares.
- Serving size: one 2-inch brownie
- Per serving: 220 calories; 12 g fat(8 g sat); 2 g fiber; 25 g carbohydrates; 3 g protein; 8 mcg folate; 39 mg cholesterol; 17 g sugars; 17 g added sugars; 226 IU vitamin A; 1 mg vitamin C; 16 mg calcium; 3 mg iron; 49 mg sodium; 128 mg potassium
- Carbohydrate Servings: 1½
- Exchanges: ½ starch, 1 other carbohydrate, 2 fat
Reviews 3
August 02, 2016
By: rzastrow
Delicious, a little more crumbly than I am used to, but if they taste that good and are this much better than a traditional brownie, sign me up!
July 02, 2016
By: EatingWell User
Needs cocoa.
Overall the recipe is very good. TExture-wise I'd call them perfect. But this is certain style of brownie that is not my favorite. I prefer a more adult brownie that is darker, more bitter actually.
I will make this recipe again but I will add 1/2 cup of cocoa powder and maybe a tsp of espresso powder. The zucchini adds a nice floral aroma.
May 02, 2016
By: EatingWell User
Tasty and Satisfying
All made in a small saucepan, very chocolatey, stay moist for a few days.
Pros: Easy to make,moist and rich!
Cons: So good...you'll want to eat them all up!
