Low Fat Zucchini Brownies
Fudgy chocolate brownies made with yogurt instead of butter or oil, grated zucchini, cocoa and chocolate chips, baked in an 8x8 pan.
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Ingredients
- 2 large eggs
- 1 tablespoon vanilla extract
- 3/4 cup granulated sugar or coconut sugar
- 1/4 cup plain yogurt or unsweetened applesauce
- 1 cup all-purpose flour or whole wheat flour
- 1/2 cup unsweetened cocoa powder sifted if lumpy
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 1/2 to 2 cups zucchini peeled and grated
- 1 cup semisweet chocolate chips plus a few extra for the top
Instructions
- Heat the oven to 350°F. Grease an 8x8-inch baking pan and line it with parchment paper.
- Mix the eggs, vanilla, sugar and yogurt until well combined. Let sit 5 minutes so the sugar dissolves.
- In a second bowl, mix the flour, cocoa powder, baking soda and salt until no lumps remain.
- Add the dry ingredients to the wet and stir only until just combined.
- Fold in the grated zucchini and the chocolate chips.
- Spread in the pan, scatter a few extra chips on top and bake 20 to 25 minutes, until a toothpick in the center comes out with sticky crumbs but no wet batter.
- Cool completely in the pan, then lift out and cut into 12 squares.
Notes
Store airtight in the refrigerator up to 1 week. Chill 30 minutes before serving for extra fudgy brownies.
Nutrition
Serving: 1servingCalories: 187kcalCarbohydrates: 33gProtein: 3.9gFat: 6.1gSodium: 225mgFiber: 2.7gSugar: 21.6g
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