Am I veggie smuggler? Not really. But these fudgey double choc zucchini brownies make veggie smuggling delish and oh so simple.
Brownies are amazing. They taste just as good alone as they do with icecream and caramel sauce, or even broken up as crumbs on top of something. So I’m super excited to share with you my foolproof, fudgey double choc zucchini brownies.
Don’t take my word for it, the kids love these brownies, begging for them to go into their lunchboxes. And when I think about it, there are probably less healthy things going into other lunchboxes, so I thought…why not?
When you bake them, it’s important to note they taste better 24 hours after baking. They are delicious straight away too, but their fudgieness develops, even more, when they are in a container in the fridge.
What even is a brownie?
Brownies are a type of cake, but they tend to be denser and fudgier than cake. Their moisture is due to a higher amount of wet ingredients in comparison to dry ingredients. You cook brownies for less time too, which helps them to stay moist and fudgey.
Why hide veggies?
Hiding veggies is something I don’t normally do. And in fact, both of my kids are well aware that there is zucchini in these brownies. I think it’s important for them to know that.
But if you have kids that are struggling to eat their 5 a day, then veggie smuggling is perfectly fine. And in the case of these brownies, it makes them even more delicious.
Want more veggie smuggling ideas?
If you really don’t want to eat the whole brownie in one sitting, you’ll be glad to know that they are in fact freezer friendly! I keep them in the fridge if it is just for a couple of days, but transfer to the freezer if it will be more than that. I freeze in squares and pop into bags or containers when they are frozen so they are easy to grab and go!
Fudgey double choc zucchini brownies
- 2 medium zucchinis grated
- 2 eggs
- ⅓ cup rice malt syrup
- ⅓ cup cacao powder
- ½ cup coconut oil
- 1 cup wholemeal flour
- 1.5 tsps baking powder
- 1.5 tsps vanilla extract
- ¾ cup dark choc chips
- Preheat oven to 180 degrees celsius.
- Grate the zucchinis and place into a colander. Allow to sit for 10 minutes
- Mix the eggs, cacao, rice malt syrup, coconut oil, baking powder, flour, vanilla extract together in a large bowl.
- Squeeze some of the water out of the zucchini, then add to the bowl, stirring through.
- Mix all ingredients well.
- Pour into a 20 cm square silicone (or lined) baking dish.
- Top with the chocolate chips.
- Bake at 180 degrees for 25 minutes.
- Remove from the oven and cool completely in the pan.
- Cool for 2 hours in the fridge to eat it at it's fudgiest!