Double Chocolate, Zucchini Brownies
Preparation Time: 35--40 minutes
6 tablespoons grass-fed butter
6 tablespoons Pure Coconut Oil or *Gold Label
2 cups chocolate chips, reserve 1 cup
1/4 cup cocoa powder
3/4 cup sugar
1 teaspoon vanilla extract
1 egg yolk
1 teaspoon nonaluminum baking powder
3/4 teaspoon Himalayan Pink Salt
2 heaping cups finely shredded zucchini (squeezed dry)
1 1/4 cups flour
Preheat oven to 350 degrees F. Lightly coat a 9 x 13-inch baking pan with coconut oil, coating the edges well.
Combine butter and coconut oil, half of the chocolate chips, and cocoa in a
double boiler (or glass bowl fitted on top of pot of water) heated on medium-low.
Stir until melted and mixed well. Do not overheat or boil the water under the bowl.
Transfer the melted chocolate mixture to a large bowl. Add sugar, vanilla, and egg yolk. Mix until well combined. Add baking soda and salt, and mix again. Squeeze the excess moisture from the zucchini and add it to the chocolate mixture. Add the flour and remaining chocolate chips.
Combine, but do not overmix.
Spread the batter evenly into the greased pan. Bake for 25--30 minutes until the edges are set. The middle will be soft, and a toothpick inserted should come out clean.
Do not overbake or the brownies will be dry.
Let the brownies cool before cutting into 12 even pieces for nice large brownies.
Enjoy warm with a glass of ice-cold milk, or chill for a delicious fudgy treat!
Lynelle in Columbia, Kentucky, won a $50 Healthy Traditions gift certificate for this recipe and photo! Submit your recipes and photos here!
*Gold Label Coconut Oil will give you a robust punch of a coconut flavor, whereas Pure Coconut Oil will be tasteless. Choose and enjoy!