I was skeptical about making brownies with zucchini, but it totally works! The dark cocoa really gives them a rich, decadent flavor. Fudgy fantasticness!
1⁄16th of pan: 97 calories, 3g total fat (1.5g sat fat), 175mg sodium, 22g carbs, 3g fiber, 5g sugars, 3.5g protein
You’ll Need: 9-inch by 13-inch baking pan, nonstick spray, box or hand grater, large bowl, medium bowl, whisk
Prep: 20 minutes • Cook: 30 minutes • Cool: 1 hour
1 pound (about 2 medium) zucchini
1½ cups whole-wheat flour
½ cup unsweetened dark cocoa powder
½ cup Truvia spoonable no-calorie sweetener (or another natural brand about twice as sweet as sugar)
1½ teaspoons baking soda
¼ teaspoon salt
½ cup canned pure pumpkin
½ cup egg whites (about 4 large eggs’ worth)
½ cup unsweetened vanilla almond milk
1 tablespoon vanilla extract
½ cup mini (or chopped) semi-sweet chocolate chips
1. Preheat oven to 350 degrees. Spray a 9-inch by 13-inch baking pan with nonstick spray.
2. Peel and shred zucchini.
3. In a large bowl, combine flour, cocoa powder, sweetener, baking soda, and salt. Mix well.
4. In a medium bowl, combine pumpkin, egg whites, almond milk, and vanilla extract. Whisk until uniform.
5. Add contents of the medium bowl to the large bowl, and stir until smooth and uniform. (Batter will be thick.)
6. Fold in shredded zucchini and ¼ cup chocolate chips.
7. Spread mixture into the baking pan, and smooth out the top.
8. Sprinkle with remaining ¼ cup chocolate chips, and lightly press to adhere.
9. Bake until a toothpick (or knife) inserted into the center comes out mostly clean, 25 to 30 minutes.
10. Let cool completely, about 1 hour.
MAKES 16 SERVINGS
Chew on This …
Reportedly, the largest brownie ever made weighed an astonishing 4,000 pounds. That’s approximately 8,446,000 calories. Eeeks!