This semester is shaping up to be super exhausting yet relaxing at the same time. I have 3 days packed full with classes (one of them is a 13-hour day), which is extremely tiring, but then I have Thursdays and Fridays off, giving me a four-day weekend every. single. week. That makes this weekend (with Labor Day) a five-day weekend! WOOT.
Having a burst of 3 really busy days means that I need to do a whole lot of cooking and baking beforehand to make sure I have enough food for breakfast, lunch, and dinner on those days. This week, I didn’t really prepare very well. I had these brownies in the fridge and not much else. So what did I do?! You better believe I had brownies crumbled over top greek yogurt for breakfast somedays or for a post-workout snack. Since these brownies are actually pretty darn good for you, that actually made for a pretty decent (and filling) meal!
These brownies are pretty cakey, reminding me of a chocolate pudding cake when warm. They’re extremely rich and chocolatey, which is always necessary for a good brownie. Zucchini hides in there pretty well, adding moisture but no flavor.
The zucchini packs a good dose of veggies, and the almond meal packs in some protein and healthy fats. Greek yogurt adds some more protein. Sweetened with a bit of coconut sugar and liquid stevia. The only thing that is semi unhealthy is the chocolate chips, and I used dark chocolate, so even that’s not that bad. I’d deem this a health snack, yeah? ;)
These are quick to whip up, and they’re a great way to use up some of that zucchini from the garden! I’ve been really enjoying picking tons up from the farm stand at the end of our street. Today, I found 8-ball zucchinis – big, round zucchinis. I’m so excited to try them out!
What is your favorite thing to make when you have too many zucchinis? Quick bread? Zucchini fritters?
Zucchini Brownies (Gluten Free)
adapted from Texan Erin
makes 1 8×8″ pan (16 brownies)
- 1 cup almond meal (I love the one from Trader Joe’s)
- 1/2 cup cocoa powder
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1/4 cup coconut sugar
- 1/4 cup plain greek yogurt (I love Chobani)
- 2 eggs
- 1 T vanilla extract
- 1/2 t liquid stevia (or 1/2 cup more coconut sugar, added to the dry ingredients)
- 2 cups shredded zucchini
- 1 cup dark chocolate chips
Preheat the oven to 350ºF, and line an 8×8″ pan with parchment paper.
In a small bowl, stir the almond meal, cocoa, salt, baking soda, and coconut sugar together.
In a large bowl, beat the yogurt, eggs, vanilla, and liquid stevia together, until smooth. Slowly add the dry ingredients, mixing until fully incorporated. Fold in the shredded zucchini and chocolate chips.
Spread the batter into the prepared pan, and bake at 350ºF for 30-35 minutes, until a toothpick comes out clean. Allow to cool in the pan completely before cutting.
Store in an airtight container in the refrigerator.