If you are a Sneaky Chef type, hiding veggies in everything from pancakes to burgers, then this recipe for zucchini chocolate brownies is perfect for you! Here is what I love about these brownies: they are fudgy and delicious, so easy to prepare, and they also happen to be pretty healthy and diet-friendly. I made these last night while I was preparing dinner in under 15 minutes. They are so quick to whip up, and my kids love these in their lunch box. That makes this sneaky chef pretty happy!
- 2 cups white spelt or all purpose flour
- 1 cup cocoa powder
- 1½ tbsp baking powder
- Pinch fine salt
- ½ cup vegetable oil
- 1 cup shredded zucchini
- 1 cup pure maple syrup
- ½ cup brown rice syrup or agave nectar (or replace with maple syrup)
- ½ cup strong brewed coffee
- ½ cup milk or soy milk
- 1½ tablespoons vanilla extract
- 1 cup high quality chocolate chips
- Preheat the oven to 350 F. Line a 9 X 11 inch baking dish with parchment.
- Sift the flour, cocoa, baking powder, and salt together in a large mixing bowl.
- In a separate bowl, whisk together the ½ cup vegetable oil, shredded zucchini, syrups, coffee, soy milk and vanilla. Mix the wet ingredients into the dry ingredients, being careful not to overbeat.
- Pour half the batter into the baking dish. Sprinkle with half the chocolate chips. Pour the rest of the batter into the baking dish, and sprinkle with the rest of the chocolate chips.
- Bake for 30 minutes (less if your pan is shallow, more if your pan is deep), or until a toothpick has just a bit of chocolate on it when you test the cake. Cool.