Dark Chocolate Zucchini Brownies

Dark Chocolate Zucchini Brownies

Ingredients

• 2 cups zucchini, grated
• ½ cup melted coconut oil
• ½ cup honey
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup whole wheat pastry flour
• ¾ cup whole spelt flour (or an additional ¾ cup whole wheat pastry flour)
• ½ cup unsweetened cocoa powder
• ½ teaspoon salt
  
• 1 ½ teaspoon baking powder
  
• ½ teaspoon cinnamon
  
• 1 ½ cups (12 ounces) semi-sweet or dark chocolate chips (I used a bag of Ghirardelli 60% Cocoa Chips)

Instructions

1. Preheat oven to 350 degrees and grease an 8 inch square baking pan.
2. Grate zucchini. Dump into a mesh colander and squeeze it with a towel to get rid of excess moisture. Fluff it back up with a fork.
3. In a large bowl, beat together the wet ingredients (oil, eggs, honey and vanilla). Stir in the zucchini.
4. In a separate, smaller bowl, stir together the dry ingredients (whole wheat pastry and spelt flour, cocoa, salt, baking powder and cinnamon).
5. Pour the dry mixture into the wet/zucchini mixture. Stir just until combined, and then stir in the chocolate chips.
6. Pour the batter into your prepared pan.
7. Bake 30-35 minutes or until a toothpick inserted in the center comes out clean (mine was done baking at 30 minutes). Let cool completely.

Recipe found at cookieandkate.com