Who doesn’t love a way of eating chocolate that can be labeled as “healthy”?
These zucchini brownies are a healthier way, (no eggs and no butter) of indulging in dessert. Even though they still contain sugar, you also reap the benefits of eating zucchini, hidden within all that chocolate goodness.
One benefit of country living is scoring produce for super cheap. Last weekend I procured two monster zucchini. They were the largest zucchini I ever saw. They were each about the length of my forearm and the width of my calf. Actually that sounds a bit awkward. Anyways, they were huge.
I decided to experiment with one of the zucchini and make a chocolate version of zucchini bread, realizing that they are actually zucchini brownies. They turned out moist, delicious, and not tasting of zucchini at all.
Here is the easy recipe:
- 1 large zucchini
- 1/4 cut coconut oil
- 1/2 cup fat-free Greek yogurt
- 1 1/4 cups sugar
- 1 tablespoon vanilla extract
- 2 cups flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoon baking powder
- dash of salt
- handful of chocolate chips
1. Preheat oven to 350 degrees.
2. Chop of the raw zucchini into small pieces
3. In a food processor, puree zucchini
4. After awhile add the coconut oil, sugar, yogurt, and vanilla extract to the food processor. Continue to puree until well mixed. It will be a very fluid like.
5. In a separate large bowl mix the flour, cocoa powder, baking powder and salt.
6. Add the zucchini mixture and then add chocolate chips.
7. Pour into greased 9×13 baking pan.
8. Bake for 25 minutes.
What other healthier dessert options do you like?
Summer, the perfect season to eat healthy, when fresh veggies and fruit spring up all over and can be purchased cheaply.
Right now, zucchini are on sale at my town’s farmer’s markets for 5 for $1. With an abundance of zucchini on hand and a stomach that is so tired of zucchini bread I decided to experiment with a new recipe.
Pesto Quinoa Zucchini Boats!
What You Need:
5 medium to large zucchini
1 cup of quinoa
2 tablespoons of pesto
2 tablespoons of reduced fat cream cheese
1/4 cup of mozzarella cheese
1. Using a spoon, carve the zucchini into “boats”. Scoop out the seedy section making enough of a bowl to stuff with your quinoa mixture.
2. Bake the plain zucchini in the oven (preheated to 325 degrees) for 25 minutes or until they are soft.
3. Meanwhile, prepare your quinoa on your stove top.
4. Once the quinoa is ready and fluffed, mix in your pesto and cream cheese. Stir generously.
5. Remove the zucchini boats from the oven, fill them with the quinoa mixture and sprinkle with mozzarella cheese.
6. Place zucchini boats back in the oven for another 4-5 minutes until the cheese melts.
What else do you like to make with zucchini? I’d love to try other new recipes.