These delicious and unbelievably soft Zucchini Chocolate Brownies are fabulous for freezing and popping straight into the kid’s school lunchboxes – plus they contain hidden veggies!
Did you know there is a specific day of the year to celebrate Chocolate? It’s July 7th, but I figure any day is a good day for chocolate! I am more than happy to celebrate the deliciousness of all things chocolate… white, milk, dark and everything in between. There are so many ways to eat chocolate – as a block, in ice-cream, biscuits, cakes, or a yummy brownie!
This recipe is also available in my Lunch Box Recipes Cookbook!! Click here to purchase.
One of my kids favourite baked chocolate treats is brownies. There are many variations out there with nuts and fruit, but I made a version sneaking in zucchini, which made the brownie richer, more moist and ooh so yummy!
All you’ll need is a few simple ingredients from the pantry, plus 2 zucchinis. I used coconut oil as it can have positive effects on your health such as improving hair, skin, cholesterol, immune system and more. I use it in many of my bliss ball recipes too.
This Zucchini Chocolate Brownie recipe is fabulous for freezing and popping straight into the kid’s school lunchboxes. I like to make a few batches in bulk, slicing them up, and then freezing in individual portions ready for the lunchboxes (or an afternoon snack!).
Recommended Tools to Make Zucchini Chocolate Brownies
- Enamel Baking Pan
- Mini Loaf Pan – To make small individual portions
Zucchini Chocolate Brownies
|
Prep Time |
Cook Time |
Total Time |
|
10 mins |
25 mins |
35 mins |
- 1/2 cup coconut oil, melted
- 3/4 cup caster sugar
- 2 teaspoons vanilla extract
- 1 egg
- 1/2 cup dark chocolate chips
- 2 cups self raising flour
- 1/2 cup cocoa, sifted
- 2 cups zucchini, grated
Instructions
- Preheat oven to 160°C, fan forced.
- Grease or line 30 x 20cm slice tun with baking paper.
- In a large bowl, whisk together coconut oil, sugar, vanilla and egg until smooth.
- Stir chocolate chips through mixture.
- Gently fold flour and cocoa through wet ingredients, mix until just combined. NOTE: the mixture at this stage is still very dry. Adding the zucchini in the next step will moisten the mix.
- Add zucchini and stir through. Let sit for a few minutes.
- Stir zucchini and chocolate mixture again until well combined.
- Pour mixture into prepared slice tin.
- Bake slice for 25 minutes, or until just cooked through.
- Cool in tin.
By Kat – The Organised Housewife
TIP: Cut into slices to freeze individual portions.
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13 comments
Wow! What an amazing concept! I always try to sneak veggies into our dinners, but not for one second did I ever contemplate adding goodness into treats! This is now on my list for baking this weekend. Thanks Kat!
Yes the zucchini makes most muffins really moist, I’ve made some chocolate zucchini muffins in the past, don’t think I have blogged the recipe yet, but they too were really good! Hope your kiddies like them!
Thankfully I had all the ingredients in the pantry and some extra zucchini and made it this morning, the kids had a slice with a glass of milk and they really enjoyed it, got a winner here.
That’s great they loved it, mine really enjoyed it too, I love how moist it is and a little extra hit of chocolate with the choc chips.
Great idea using zucchini! It’s such a mild flavoured vegetable so it would fit in well. I once made spinach ones-the spinach flavour only disappeared when they were cool!
Kat, I was wondering how much grated zucchini would be needed as I have some in my freezer from the summer glut & I would love to make the brownies.
Thanks.
Hi Mary, I used 2 zucchinis. I have never thought of freezing them, did you freeze them grated or whole, do they freeze well?
Hi Kat,
Apologies for my second comment & email I think my iPad has a glitch!
I grate my zucchini to freeze, very handy to have for winter when these veggies are dearer & they freeze very well. I just wash them well & then grate! Voila. I freeze in cup measurements.
However not very handy when I don’t have cup measurements for a recipe!
I think I might try with 11/2 – 2 cups & see how I go.
Thank you.
hi Kat.
I don’t know what happened to my comment yesterday so I will try again!
I am wondering how much the grated zucchini would be as I have plenty in my freezer from the summer glut & would love to make the brownies.
Thank you.
I also sneak vegetables into muffins, I found a great recipe using beetroot, almond meal, carob, coconut oil . So simple, sweet and no sugar .
Denise i love the sound of your recipe, i will have to give it a try.:)
Can you freeze these for lunches for school.
You certainly can Kylie! They brownies freeze really well, and are fabulous for school lunches 🙂 Kat x