Why would anyone ever put a vegetable in a brownie recipe? Well, let me tell you, it is one of the best things to ever happen to brownies! Adding shredded zucchini to these brownies not only makes them healthier but also adds so much moisture and density that they could easily be the best brownie you have ever had. With added chocolate chips, they are also extra chocolaty (and that is a necessity for any brownie if you ask me!). So why not give this recipe a try? With added vegetables, you have even more reason to eat more than just one!

Ingredients:

¼ cup unsalted butter, softened

1 ¼ cup granulated sugar

2 beaten eggs

1-teaspoon pure vanilla extract

1 cup finely grated zucchini, water squeezed out

½ cup cocoa powder

¾ cup white whole-wheat flour

¼ teaspoon salt

½ teaspoon baking powder

¼ cup semi-sweet chocolate chips

 

Instructions:

Preheat oven to 350 degrees.

In a medium to large mixing bowl mix together the sugar and butter until combined. Mix in the eggs until mixture is creamy and blended.

Stir in the vanilla and zucchini.

On top of the wet ingredients place the cocoa powder, flour, salt, and baking powder. Stir until all the ingredients are combined and batter is rich and chocolately.

Slowly stir in the chocolate chips.

Pour into a 9-inch baking pan and bake for 23 – 25 minutes or until you can insert a toothpick and crumbs stick to it. You don’t want to overcook the brownies or they will be dry. My brownies cook perfect at 24 minutes but it depends on your oven.

Take out of the oven and let sit for ½ hour to 1-hour. Cut into 16 squares and enjoy.

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Quick tip: Use coconut oil instead of butter for an even healthier brownie.

Recipe and image courtesy of Organize Yourself Skinny