The great thing about these brownies is that you cannot taste the zucchini. They look like flakes of coconut, but don’t inhibit the delectable brownie taste. They are delightfully fudgey and the zucchini makes these brownies incredibly moist. Plus with whole wheat flour and no sugar (thank you honey!), you don’t have to feel so guilty about eating them 😉
1 1/2 cups oil
2/3 cup honey
2 tbs vanilla
2 cups whole wheat flour
6 tbs cocoa powder
8 oz semi-sweet chocolate, broken into small pieces
3 tsp baking soda
2 tsp salt
2 small zucchinis, shredded (about 1 cup)
2 cups semi-sweet chocolate chips
For the icing (optional):
2 cups icing sugar
1/2 cup cocoa powder
2 tbs butter
1/4 cup boiling water (approx)
Special equipment: 9×13 inch non-stick metal or glass baking pan
Preheat oven to 350F. In a large bowl combine the eggs, shredded zucchini and vanilla. Meanwhile, in a medium saucepan combine the chocolate, honey and oil. Stir constantly over low heat. Once the chocolate is melted, add to the zucchini mixture. Stir to combine.
Add the flour, cocoa, baking soda and salt. Mix until incorporated. Fold in the chocolate chips and place in a 9×13-inch baking pan lined with parchment. The mixture will be thick, so evenly distribute through the pan with a spatula or wooden spoon.
Bake for 25 mins or until a toothpick inserted into the middle comes out clean (be careful not to hit a chocolate chip!). Let cool in the pan.
While the brownies are cooling, mix together the icing sugar, cocoa powder, butter and boiling water for the icing. Whisk together until smooth. Pour onto the brownies while they are still warm (but not hot). Let cool completely to room temperature.
Once cool, use parchment to remove from pan and cut into pieces on a cutting board.
Makes 1 9×13 inch pan of brownies