Who knew zucchini could be the secret ingredient in creating such scrumptious, chocolaty delights? These Chocolate Zucchini Brownie Bites are a revelation, transforming a simple veggie into an irresistible treat. With a texture that’s moist and a flavor that’s decadently rich, these bites are sure to disappear quickly from your table. Perfect for using up an overabundance of zucchini, this recipe is both creative and practical. Let’s dive into the delightful world of Chocolate Zucchini Brownie Bites!
Table of Contents
The Best Chocolate Zucchini Brownie Bites
Notes on Ingredients
For this recipe, the ingredients play a pivotal role in achieving that perfect balance of flavor and texture:
- Ground Flax Meal: Acts as a binder and provides a slightly nutty flavor. It’s a great egg substitute.
- Self-Rising Flour: Ensures your bites rise well and have a light texture.
- Unsweetened Cocoa Powder: Adds deep, rich chocolate flavor.
- Butter: Gives a smooth, creamy base.
- White Sugar: Sweetens and helps achieve that desired chewiness.
- Vanilla Extract: Enhances the overall flavor profile.
- Zucchini: The star ingredient! Finely grated to blend seamlessly into the batter, providing moisture and a tender crumb.
How to Make Chocolate Zucchini Brownie Bites
- Preparation: Preheat your oven to 350 degrees F (175 degrees C). Grease 3 mini muffin pans with cooking spray.
- Flax Mixture: Mix 6 tablespoons of water with 2 tablespoons of ground flax meal. Let it sit until it gels, about 5 minutes.
- Dry Ingredients: In a small bowl, combine 2 cups of self-rising flour and 6 tablespoons of unsweetened cocoa powder.
- Cream Butter and Sugar: In a large bowl, beat ½ cup of softened butter with 1 ½ cups of white sugar using an electric mixer until well combined. Add half of the flax mixture and beat well. Incorporate the remaining flax mixture and 1 teaspoon of vanilla extract, mixing thoroughly.
- Combine Ingredients: Gradually blend in the flour mixture until fully incorporated. Stir in 2 ½ cups of finely grated zucchini with a spoon, mixing well.
- Bake: Spoon the batter into the prepared muffin pans. Bake in the preheated oven until the edges pull away from the sides, about 20 minutes. Remove from the pans and cool on wire racks.
How to Serve Chocolate Zucchini Brownie Bites
These brownie bites are versatile and perfect for any occasion. Serve them warm with a scoop of vanilla ice cream for an indulgent dessert, or enjoy them at room temperature as a delightful snack. They also pair wonderfully with a cup of coffee or a glass of cold milk.
How to Store Chocolate Zucchini Brownie Bites
To keep these bites fresh and moist, store them in an airtight container. They can be kept at room temperature for up to 3 days or refrigerated for up to a week. For longer storage, you can freeze them for up to 3 months. Simply thaw at room temperature before serving.
Nutrition information
| Nutrient | Amount per recipe | % Daily Value* |
|---|---|---|
| Calories | 3093.24 kcal | 155% |
| Total Fat | 108.19 g | 155% |
| Carbs | 519.75 g | 200% |
| Sugars | 309.12 g | 343% |
| Protein | 37.97 g | 76% |
| Sodium | 3030.26 mg | 152% |
| Fiber | 23.02 g | 82% |
| Saturated Fat | 59.21 g | 296% |
| Trans Fat | 0 g | – |
| Monounsaturated Fat | 31.51 g | – |
| Polyunsaturated Fat | 6.63 g | – |
| Cholesterol | 235.04 mg | 78% |
| Calcium | 991.93 mg | 124% |
| Magnesium | 261.96 mg | 70% |
| Potassium | 2102.02 mg | 60% |
| Iron | 18.89 mg | 135% |
| Zinc | 4.77 mg | 48% |
| Phosphorus | 1869.63 mg | 267% |
| Vitamin A | 1014.51 mcg | 127% |
| Vitamin C | 58.16 mg | 73% |
| Thiamin B1 | 1.86 mg | 169% |
| Riboflavin B2 | 1.58 mg | 113% |
| Niacin B3 | 16.86 mg | 105% |
| Vitamin B6 | 0.69 mg | 50% |
| Folic Acid B9 | 857.84 mcg | 429% |
| Vitamin B12 | 0.19 mcg | 7% |
| Vitamin D | 0 mcg | 0% |
| Vitamin E | 3.08 mg | 26% |
| Vitamin K | 23.14 mcg | 31% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs About Chocolate Zucchini Brownie Bites
Can I substitute the flax mixture with eggs?
Yes, you can use two eggs instead of the flax mixture if you prefer.
What’s the best way to grate zucchini?
Use the fine side of a box grater or a food processor for finely grated zucchini that blends seamlessly into the batter.
Can I use whole wheat flour instead of self-rising flour?
Whole wheat flour can be used, but the texture might be denser. Ensure you add baking powder and salt if you use whole wheat flour.
How do I know when the brownie bites are done?
The brownie bites are done when the edges start to pull away from the sides of the pan and a toothpick inserted into the center comes out clean.
The Best Chocolate Zucchini Brownie Bites
Ingredients
- cooking spray
- 6 tablespoons water
- 2 tablespoons ground flax meal
- 2 cups self-rising flour
- 6 tablespoons unsweetened cocoa powder
- ½ cup butter softened
- 1 ½ cups white sugar
- 1 teaspoon vanilla extract
- 2 ½ cups finely grated zucchini
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease 3 mini muffin pans with cooking spray.
- Mix water and flax meal together and set aside until gelled, about 5 minutes. Mix flour and cocoa powder in a small bowl.
- Beat butter and sugar with an electric mixer in a large bowl until well combined. And 1/2 of the flax mixture and beat well. Add remaining flax mixture and vanilla extract; mix well. Blend in the flour mixture a little at a time until completely incorporated. Add zucchini with a spoon and mix well. Spoon batter into the prepared muffin pans.
- Bake in the preheated oven until edges pull away from the sides of the pan, about 20 minutes. Remove from the pans and cool on wire racks.
Enjoy baking these delightful Chocolate Zucchini Brownie Bites and savor the unique blend of flavors and textures they offer!