Whole-Wheat Dark Chocolate Zucchini Brownies
The dark chocolate in these brownies make them rich and delicious. The zucchini adds moisture, and you'll never even taste it!
- 1 cup white whole-wheat flour
- 1/3 cup baking cocoa
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon coarse sea salt
- 1 regular-size package dark chocolate morsels
- 1/4 cup vegetable oil
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini about 3 medium
PREHEAT oven to 350° F. Line 9-inch-square baking pan with foil.
COMBINE flour, cocoa, baking soda and salt in medium bowl.
MELT 1 cup morsels in large, microwave-safe bowl on HIGH (100%) power for 1 minute; stir until smooth. Cool slightly. Stir in oil, brown sugar, granulated sugar, egg whites and vanilla extract. Stir in flour mixture; fold in zucchini. Spread into prepared pan. Sprinkle remaining morsels over top + a little more coarse sea salt (I like to use the black lava kind on top).
BAKE for 30 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Lift brownies from pan; cut into 16 squares. Store in airtight container for up to 5 days.