Zucchini Protein Brownies
Gigi, why would you put zucchini in brownies? Because zucchini is good for you...and vitamins...and oh, okay, fine! This was supposed to be bread okay? You caught me. Are you happy now?! Well, you should be, because now you’re getting a brownie recipe instead. Who is going to complain about that? Put your hand down, Karen, you bread-loving fiend!
This happy accident was the result of baking with a different protein powder than the one I use regularly, like for this Black Sesame Protein Bread. It was far more absorbent. I ended up with batter that was thicker than what I was used to, but, as I say with about half my recipes (okay, more like 3/4 ): c’est la vie. I stuck the sucker in the oven anyway and, 40 minutes later, my oven gifted me a dense loaf of chocolatey glory with a center that was still moist from the zucchini.
If you thought I just had one weird ingredient in here, then you obviously have not perused enough of my posts. This recipe boasts not just one, but two vegetables. They are packed with vitamins from the vegetables, antioxidants from the dark chocolate (as if there needed to be another reason to eat chocolate), and loaded with protein from the pea protein powder and egg whites. With all that health packed into a brownie, I’d say you could even eat these for breakfast. Which I had done. A lot.
Pair a slice or two with a handful of strawberries and greek yogurt for a well balanced meal in the morning. If you’re leaning towards the more indulgent side, dollop on a hearty helping of whipped cream and chocolate sauce and hear the angels sing as you take a bite.
Thank you protein power mistake for bringing the world these Zucchini Protein Brownies. Enjoy your brownies for breakfast, everyone! Except bread-loving, Karen. Just eat your toast, Karen.
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Makes about 8 slices or 16 small squares
200 g - Zucchini - Peeled and shredded
60 g - Oat Flour
75 g - Chocolate Pea Protein Powder - I used Nuzest Cacao Digestive Support Protein
10 g - Cacao Powder - Sub for more cocoa powder if desired
10 g - Cocoa Powder
20 g - Coconut Sugar
61 g - Apple Sauce
20 g - Pumpkin
138 g - Egg Whites
50 g - Dark Chocolate - Roughly Chopped - I used Bouchard Chocolate
1 tsp - Baking Powder
¼ tsp - Baking Soda
¼ tsp - Salt
½ tsp - Vanilla Extract
Place shredded zucchini in a bowl with salt. Stir and allow it to sit for 30 minutes and release its excess water. Drain and place zucchini in a clean kitchen towel. Squeeze any remaining excess water out of zucchini.
Preheat oven to 350F.
Place drained zucchini, apple sauce, pumpkin, egg whites, and vanilla extract in a bowl. Stir until well combined.
In another bowl, mix oat flour, chocolate pea protein powder, cacao powder, cocoa powder, coconut sugar, baking powder, and baking soda. Mix until well combined.
Add dry ingredients to wet ingredients. Mix until well combined and no lumps remain.
Pour batter into a parchment lined baking dish. Cover and bake for 35-40 minutes or until toothpick comes out clean.
Allow brownie bread to cool completely on a metal cooling rack. Slice and enjoy!
Store in an airtight container in the fridge for up to a week or in the freezer for up to a month*
- I think these taste best after being chilled in the fridge for about an hour.
Want another sweet, hidden veggie recipe? Make this Sweet Beet Protein Cake.