Name: High-Protein Zucchini Brownies with Chocolate Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup shredded zucchini (about 1 medium zucchini); 1/2 cup almond flour; 1/4 cup cocoa powder; 1/2 cup protein powder (vanilla or chocolate); 1/4 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 2 large eggs; 1/4 cup maple syrup or honey; 1/4 cup almond milk or milk of choice; 1/2 teaspoon vanilla extract; 2 tablespoons coconut oil, melted; 1/4 cup dark chocolate chips; 1/4 cup dark chocolate chips (for glaze); 1 tablespoon coconut oil (for glaze)

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These High-Protein Zucchini Brownies with Chocolate Glaze are a delightful combination of indulgent flavors and healthy ingredients. They're rich, fudgy, and topped with a velvety chocolate glaze, making them a perfect dessert or snack for anyone who loves a healthier take on a classic treat. Plus, the added zucchini not only makes them moist but also boosts their nutritional value without compromising on taste.

High-Protein Zucchini Brownies with Chocolate Glaze

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the brownies:

1 cup shredded zucchini (about 1 medium zucchini)

½ cup almond flour

¼ cup cocoa powder

½ cup protein powder (vanilla or chocolate)

¼ teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

2 large eggs

¼ cup maple syrup or honey

¼ cup almond milk or milk of choice

½ teaspoon vanilla extract

2 tablespoons coconut oil, melted

¼ cup dark chocolate chips

For the chocolate glaze:

¼ cup dark chocolate chips

1 tablespoon coconut oil

Directions

Preheat the oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper or lightly grease it.

Squeeze the shredded zucchini to remove excess moisture and place it in a medium bowl.

In another bowl, whisk together the almond flour, cocoa powder, protein powder, baking powder, baking soda, and salt.

In a separate bowl, whisk the eggs, maple syrup, almond milk, vanilla extract, and melted coconut oil.

Add the wet ingredients to the dry ingredients and mix until well combined. Fold in the shredded zucchini and dark chocolate chips.

Pour the batter into the prepared baking pan and smooth it out evenly.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the brownies cool completely in the pan.

For the glaze, melt the dark chocolate chips and coconut oil together in a microwave-safe bowl, stirring every 30 seconds until smooth.

Drizzle the chocolate glaze over the cooled brownies and allow it to set for a few minutes before slicing.

Servings and Timing

Prep Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Servings: 9 servings

Calories: 150 kcal per serving

Variations

Dairy-Free: To make these brownies dairy-free, simply use almond milk and replace the dark chocolate with dairy-free chocolate chips in both the batter and the glaze.

Sweeteners: If you prefer a different sweetener, you can substitute the maple syrup with agave syrup or a sugar-free sweetener like stevia or erythritol.

Nuts or Seeds: For an added crunch, fold in some chopped walnuts or sunflower seeds along with the dark chocolate chips.

Storage/Reheating

Storage: Once completely cooled, store the zucchini brownies in an airtight container at room temperature for up to 3-4 days. They can also be refrigerated for longer shelf life, up to 1 week.

Reheating: If you prefer your brownies warm, simply microwave them for 10-15 seconds before serving.

FAQs

Can I use a different type of flour?

Yes, you can substitute almond flour with coconut flour, but you’ll need to adjust the amount since coconut flour is more absorbent. Start with ¼ cup and add more as needed to achieve the right batter consistency.

Can I skip the protein powder?

If you prefer not to use protein powder, you can replace it with an additional ¼ cup of almond flour or another flour of your choice. The texture may change slightly, but the brownies will still be delicious.

How can I make these brownies even more decadent?

If you're looking for an even richer brownie, you can mix in some chopped dark chocolate or swirl in peanut butter before baking.

Can I freeze these brownies?

Yes, these brownies freeze very well. Once cooled, wrap individual brownies tightly in plastic wrap or store them in an airtight container. They will stay fresh for up to 3 months in the freezer. To thaw, simply leave them at room temperature for about 30 minutes or microwave for a few seconds.

What’s the best way to serve these brownies?

These brownies are delicious on their own, but if you want to take them up a notch, serve them with a scoop of vanilla ice cream or a dollop of whipped cream. They also pair wonderfully with a cup of coffee or tea.

Conclusion

These high-protein zucchini brownies with chocolate glaze are the perfect combination of healthy and indulgent. Packed with protein and healthy fats, they satisfy my chocolate cravings without the guilt. I love that they’re so easy to make and can be customized to fit different dietary needs. Whether I’m enjoying them as a snack, dessert, or post-workout treat, these brownies never disappoint. Give them a try and see for yourself!

Recipe:

High-Protein Zucchini Brownies with Chocolate Glaze

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Author: Cheryl
Total Time: 45 minutes
Yield: 9 servings
Diet: Gluten Free

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Description

These high-protein zucchini brownies are a moist, fudgy treat topped with a velvety chocolate glaze. They’re rich in protein, making them perfect as a post-workout snack or a healthy indulgence.

Instructions

Preheat the oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper or lightly grease it.
Squeeze the shredded zucchini to remove excess moisture and place it in a medium bowl.
In another bowl, whisk together the almond flour, cocoa powder, protein powder, baking powder, baking soda, and salt.
In a separate bowl, whisk the eggs, maple syrup, almond milk, vanilla extract, and melted coconut oil.
Add the wet ingredients to the dry ingredients and mix until well combined. Fold in the shredded zucchini and dark chocolate chips.
Pour the batter into the prepared baking pan and smooth it out evenly.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the brownies cool completely in the pan.
For the glaze, melt the dark chocolate chips and coconut oil together in a microwave-safe bowl, stirring every 30 seconds until smooth.
Drizzle the chocolate glaze over the cooled brownies and allow it to set for a few minutes before slicing.