Moist, fudgy, addictive and finger licking good, these eggless brownie delights get their moisture from zucchini and that chocolaty hit is totally elevated by a dash of coffee powder (optional but recommended)!
With coconut sugar and whole wheat flour, this is surely going to be your go to from here on for brownies when you are craving for one and need something healthy too!
Preheat oven to 350 F or 180 C.
Line an 8X8 inch baking pan with parchment paper and grease again. I also grease the pan before placing the parchment paper to help in sticking it to the pan and not slide!
Grate zucchini (with skin) using the small grate of a grater – you will need a packed 1 cup.
Mix or sift the dry ingredients in a large bowl – 1 cup whole wheat flour (loosen the flour, spoon into cup and then level the top), ¼ cup cocoa powder (sift to avoid lumps), ¾ cup coconut sugar; again sift and add, ½ teaspoon baking soda, 1 teaspoon instant coffee powder and ½ teaspoon salt.
To this, add ¼ cup oil, 1 cup grated zucchini, 1 teaspoon vanilla extract and ½ cup chocolate chips (set aside a few to sprinkle on top).
Mix or fold using a wooden spoon or silicone spatula adding water about 2-3 tablespoons of water to make for a flowy yet thick batter; try and not over mix.
Pour into prepared pan and level the top using spatula.
Bake in preheated oven for 25-30 minutes or until toothpick inserted in center comes out with a few moist crumbs sticking to it.
Check at around 24 minutes or so.
If you want a cakey brownie and not fudgy one, bake until the toothpick comes out clean; a couple of more minutes.
Mine baked in about 25 minutes for a fudgy one. Each oven is different.
Remove from oven and let cool in pan about 20 minutes and then remove the brownie along with parchment and place on cooling rack to cool completely.
Patience is needed here. Wait until COMPLETELY COOL before cutting into desired shapes.
Time to enjoy fudgy, oeey, gooey, decadent, delicious and healthier zucchini brownies now!
Happy Baking/Eating!