A couple of friends of mine had an amazing organic garden this summer and I got an awesome GIANT Zucchini out of it – thank you, friends!!
Yes, that Zucchini is as big as my KitchenAid Mixer. Since I had such a large Zucchini to bake with I decided to try out a couple of recipes. I experimented with one recipe, which I made up as I went, and it was not blog worthy/needs some adjusting. Then I had also found this amazing Zucchini Brownie recipe here on Pinterest that I wanted to make with what I had left of my giant zucchini and it was a success. The hardest thing about creating my own recipes is wasting quality ingredients when things go wrong, which is why I experimented with my own creation and tried someone else’s so I could still create something delicious out of this perfectly homegrown vegetable. I’m so glad I did! While this Brownie recipe is not completely my own, I did make some adjustments and below is the recipe I used to make these rich, fudgey, chocolatey brownies. Also, I think it’s important to mention that if I hadn’t put zucchini in this recipe, I would have had no clue it was in there. I didn’t taste nor did I feel any zucchini texture – the end result was so moist, rich, and slightly decadent. I even put these brownies to the test and brought them over to my dearest friend’s house the other day and her 2 sons usually hate 90% of my baking because it’s usually not sweet enough, which I totally get, but they loved these brownies and ate them all up! So these brownies are officially kid approved!
Another benefit to this amazing recipe, is that there is no oil or butter. The applesauce gives these brownies just what they need to stay moist and rich, along with the healthy benefits of the zucchini, these brownies will surely be a guilt free sweet treat.
I hope you all enjoy!!
Double Chocolate Zucchini Brownies
- 1/2 cup spelt flour
- 1/2 cup whole grain pastry flour
- 1/2 cup unsweetened cocoa powder
- 1-1/2 tsp baking soda
- 1/4 tsp salt
- 2 eggs
- 1 tsp pure vanilla extract
- 3/4 cup coconut sugar
- 1/4 cup unsweetened applesauce
- 2 cups grated zucchini
- 1 cup semi-sweet chocolate chips (I love to use Chatfield’s Natural Chocolate Chips) and 1/4 cup extra for sprinkling on top.
- Preheat oven to 350F and grease an 8″ x 8″ baking pan or dish.
- Mix eggs, vanilla, sugar, and applesauce in a large bowl.
- In a separate bowl, mix flour, cocoa powder, baking soda, and salt.
- Add the dry to the wet and gently mix until the batter just comes together.
- Add in the zucchini and chocolate chips.
- Pour the batter into your prepared baking dish and sprinkle the top with extra chocolate chips.
- Bake for 30-35 minutes, until a toothpick inserted comes out clean.
- Enjoy straight out of the oven and store leftovers in the fridge!
Do you like Nutella? Then make this, right now! It’s such a simple, easy recipe, and the end result is so perfect. Not only do you get the rich hazelnut flavor that makes Nutella amazing, it’s also healthy and a great alternative to the Nutella brand.
I made my spread with a little texture, which added the perfect crunch to every bite. I love Nutella so much and for the most part the brand Nutella doesn’t have the worst ingredients possible, but there are 2 ingredients that I specifically question and would rather not consume if I can help it, those are Palm Oil and Vanillin. Both of these ingredients are questionable in my book. You can find a couple of interesting articles from this time last year that shed some light on the Palm Oil industry here and here. Then there is Vanillin, which is not the same as Vanilla, Vanillin is a byproduct of the pulp and wood industry – doesn’t that sound yummy. You can read more about it here and here. When it comes down to it, this homemade Nutella only has 5 ingredients, all of which are good for you.
- 2 cups raw hazelnuts
- 1-1/2 tbsp pure vanilla extract
- 1/4 unsweetened cocoa powder or raw cacao powder
- 6 tbsp pure maple syrup
- 1/2 cup almond or soy milk
- Preheat oven to 350 F. Cover a baking sheet with parchment paper and place the raw hazelnuts on top.
- Toast the hazelnuts for 10 minutes. Remove from oven and let cool for a few minutes.
- Remove the skin of the hazelnuts using a kitchen towel or paper towel.
- Using your food processor or blender, blend the hazelnuts to your desired consistency.
- Next, add in the remaining ingredients to your blender or food processor.
- Blend until you’re happy with what you have. Of course, feel free to taste test at this point.
- If you would like your Nutella to be smoother, add one teaspoon of coconut oil and blend some more.
How do you like to eat your nutella? I love mine with strawberries, bananas, and raspberries. Of course if you want to take your Nutella a step further you can make some super yummy, low sugar, Nutella brownies.
- 1 cup homemade Nutella
- 2 eggs
- 1/2 cup of almond flour
- Preheat oven to 350 F. Spray an 8 x 8 with nonstick spray or coconut oil spray.
- Using a stand mixer, mix eggs together starting at a low speed and increasing to medium-high. Whisk until the eggs are a light yellow color (about 6-8 minutes).
- Warm your homemade Nutella slightly and add a little bit at a time to the beaten eggs.
- Add almond flour and incorporate all the ingredients.
- Bake for 25-30 minutes, check doneness by placing a toothpick through the center of the brownies. If the toothpick comes out clean then take the brownies out of the oven.
- Set aside to cool and enjoy! The original recipe for the brownies can be found here.