An unusual chocolate brownie with zucchini, butter-free and low-sugar. A pure sweetness to be savored without guilt. Zucchini is summer’s star vegetable, whether savory or sweet. it showcased in this delicious, intense chocolate brownie yet not making itself noticeable during the tasting.
A fat-free brownie with everything you need for a perfect snack time.
Chocolate chip zucchini brownie without butter
Table of Contents
Chocolate chip and zucchini brownie without butter
Like most of us, at home we all love chocolate cakes. The brownie is one of our favorites.
Generous in chocolate and very easy to make, the chocolate brownie is delicious for a gourmet break at snack time. All that could be said against it is its richness, a small drawback for those who pay attention to their figure. However, this fat-free, low-sugar version means you can enjoy it without fear of excess calories. The recipe is lighter and less sweet, providing just what we need.
frankly,I was quite skeptical when I saw recipes for chocolate cakes using zucchini as a fat substitute. I changed my mind when I tried the low-sugar zucchini brownie without butter.
The zucchini replaces the butter perfectly and the advantage is that no one notices that the brownie contains zucchini.
The zucchini brownie has exactly the same texture as an ordinary brownie. It is melt-in-the-mouth and extremely soft.
It doesn’t have a lot of sugar compared to the brownie recipes we usually make.. You can eat it without feeling guilty.
I tried this brownie using 72% cocoa chocolate but found the cake too strong. In fact, even its color is darker. I’ll do it again with 50% or 55% cocoa dark chocolate.
I chose this recipe to take part in the “recipe testing between bloggers” Facebook group. It’s from the blog of ma petite cuisine familiale that I picked up this zucchini brownie.
What are the ingredients for these butter-free zucchini brownies?
Dark chocolate, the higher the cocoa content of the chocolate, the darker and more intense the cocoa content of the brownie. A 50/55% cocoa pastry chocolate will be perfect.
Grated zucchini, grate the zucchini and save its water. It’s this water that gives the brownie its softness.
Eggs, use fresh eggs of medium size.
Sugar, Use more or less granulated sugar to taste. I used 50 g (1.8 oz)and the brownie was perfect.
Flour, ordinary cake flour
Nuts, you can add walnuts, hazelnuts, pistachios, pecans, depending on your taste and what you have on hand.
Dark chocolate chips
Soluble coffee, coffee enhances the taste of chocolate, but it’s optional ,you can leave it out ,it’s what i did.
Salt, salt is a flavour enhancer.
How to make this zucchini chocolate Chips brownie?
| NB : Find the quantity of ingredients in the recipe card at the end of the article, which you can print. Below are the instructions, also available with visual images. |
Start by preheating the oven.
Grate the zucchinis.
Melt the dark chocolate in a saucepan over a bain-marie or in the microwave. Stir with a spoon until well blended.
Whisk the eggs and sugar until light and fluffy.
Add the melted chocolate and stir.
Sift flour, instant coffee, salt and mix all. Add the coarsely chopped pecans, grated zucchini and chocolate chips. Mix well.
Prepare the butter-free zucchini brownie
Line the mold with parchment paper. I used a square mold, but a round one might work too.
Pour the batter into the mold and even the top. Sprinkle with chocolate chips (optional).
Bake on the middle rack of the oven for 25 minutes more or less.
Check for baking with a skewer, which should come out dry when poked into the brownie.
Turn out onto a wire rack and allow to cool before cutting.
Taste it.
How to store these zucchini brownies?
Cut into slices and place in an airtight tin in the fridge. Before serving, microwave for a few seconds. You can of course keep it longer by putting it in the freezer.
Recipes with zucchinis
Savoury zucchini and tuna tart
Zucchini Brownies : Butter-Free and Low-Sugar
EQUIPEMENTS
INGREDIENTS
- For a 20 cm (7.8 in ) square cake pan
- 200 g (7 oz )dark chocolate
- 200 g (7 oz )grated zucchini
- 3 eggs
- 50 g (1.8 oz) granulated sugar
- 50 g (1.8 oz) flour
- 50 g (1.8 oz )walnuts
- 100 g (3.5 oz )dark chocolate chips
- 2 teaspoons instant coffee optional
- 1 pinch salt
PREPARATION
- Start by preheating the oven to 180°C (356°F)
- Grate the zucchinis without squeezing out the water.
- Melt the dark chocolate in a saucepan over a bain-marie or in the microwave.
- Stir with a spoon until well blended.
- Whisk the eggs and sugar until light and fluffy.
- Add the melted chocolate and stir.
- Sift flour, instant coffee, salt and mix all.
- Add the coarsely chopped pecans, grated zucchini and chocolate chips.
- Mix well.
- Line the mold with parchment paper.
- I used a square mold, but a round one might work too.
- Pour the batter into the mold and even the top.
- Sprinkle with chocolate chips (optional).
- Bake on the middle rack of the oven for 25 minutes more or less.
- Check for baking with a skewer, which should come out dry when poked into the brownie.
- Turn out onto a wire rack and allow to cool before cutting.
- Taste it.