Moist dark chocolate zucchini brownies made with whole wheat flour, coconut oil, and maple syrup. So decadent, you’ll never suspect they’re healthy! .
2 cups zucchini, grated
1/2 cup melted and cooled coconut oil
1/2 cup pure maple syrup
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 3/4 cup whole wheat pastry flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon kosher salt
1 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
8 ounces chopped dark chocolate or 1 1/3 cups dark chocolate chips
Place a rack in the center of your oven and preheat the oven to 350 degrees. Grease an 8 x 8 inch baking pan and line with parchment paper so that you have a little hanging over the sides. Grease parchment paper a second time. Set aside. Grate the zucchini, then lightly pat a paper towel to remove some excess moisture. Do not dry the zucchini out completely. In a large mixing bowl, beat together the coconut oil, eggs, maple syrup, and vanilla. Add zucchini. In a separate bowl, combine flour, cocoa, salt, baking powder, cinnamon, and nutmeg. Stir to combine. Add dry mixture to the wet/zucchini mixture. Stir to combine. Add chocolate chips. Pour batter into prepared pan. Bake 30-35 minutes or until a toothpick inserted in the center comes out mostly clean but with a few crumbs still clinging too it. Let cool completely before removing from pan with the parchment paper handles…or take your chances.

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