Dark Chocolate Sea Salt Zucchini Brownies

Yes, there’s zucchini in these babies. Perfect way to sneak some veggies into my boyfriend’s diet. And it’s healthy, duh…because there’s zucchinis in them! Also dark chocolate has antioxidants and blah blah blah. I tested these with a bunch of friends and they had no idea they were eating vegetables. :)

Ingredients:

• 1 cup zucchini, finely shredded - cheese grater works and I used roughly 2 small zucchinis
• 6 tbsp butter, melted
• 2 tbsp coconut oil
• 1 large egg
• 1/2 cup sugar - I used coconut sugar but brown sugar or regular granulated sugar works
• 1 tbsp vanilla extract
• 3/4 cup all purpose flour - or peanut flour for gluten free folks
• 1/3 cup unsweetened cocoa powder - love Hershey’s Special Dark cocoa powder
• 1/4 teaspoon sea salt
• a handful of dark chocolate chips - also love Hershey’s Special Dark chocolate chips

Directions:

Preheat oven to 350°F. Grease muffin pan or brownie pan.

Grate the zucchini and drain the zucchini shredding so most of the water comes out. A cheese cloth or really really thick paper towel can do this nicely.

With a whisker or fork, combine the zucchini, butter, coconut oil, egg, sugar, and vanilla. Slowly fold in the dry ingredients (flour, cocoa powder, salt) until fully combined. Then fold in the chocolate chips. Pour batter into pan.

Bake for 30 minutes. I used a mini muffin pan and it only took about 15 minutes to cook. You can test with a toothpick too.

Remove from pan and sprinkle some sea salt on top for that little bit of crunch!

*recipe adapted from Cafe Delite