The difference between cacao and cocoa is only one letter. But when baked into a cake-like brownie, you’ll realize cacao actually delivers more than just that extra ‘a’ (which is oddly pronounced like a ‘u’). The chocolaty superfood has such a deep, rich flavor that it masks the fact that this recipe features a green vegetable and is missing any fatty oil. Don’t be squared. It’s healthy to be different.
Zucchini Cacao Brownies
gluten-free * no vegetable oil
Ingredients
2 eggs
1 Tbsp. vanilla extract
¾ cup coconut sugar
¼ cup applesauce
1 cup gluten-free flour
½ cup cacao powder
1 ½ tsp. baking soda
¼ tsp. salt
2 cups zucchini, peeled and grated
1 cup chocolate chips
Directions
- Preheat oven to 350 degrees F and coat an 8” x 8” baking dish with non-stick cooking spray.
- In a medium bowl, add eggs, vanilla, coconut sugar and applesauce. Mix until combined.
- In a separate bowl, stir together flour, cacao powder, baking soda and salt.
- Add dry ingredients to wet mixture. Pour in grated zucchini and chocolate chips, stirring until zucchini is fully incorporated.
- Pour batter into greased baking dish and bake 30 minutes, being careful not to overcook.
- Let cool before slicing into squares.