Imagine sinking your teeth into a decadent, gooey blondie that's not only irresistibly delicious but also secretly packed with hidden vegetables! These Chocolate Chunk Zucchini Blondies are the ultimate dessert hack that will make you look like a culinary genius while secretly sneaking some nutrition into your sweet treat. Whether you're trying to get picky eaters to enjoy their veggies or simply want a guilt-free indulgence, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 16 blondies
Ingredients
- 1 cup grated zucchini
- 1 cup almond flour
- 1/2 cup brown sugar
- 1/4 cup coconut oil, melted
- 1/2 cup chocolate chunks
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- Place the grated zucchini in a clean kitchen towel and squeeze out as much excess moisture as possible. This prevents the blondies from becoming too wet.
- In a large mixing bowl, combine the almond flour, brown sugar, baking powder, and salt. Whisk together until well incorporated.
- Add the melted coconut oil and vanilla extract to the dry ingredients. Mix until a smooth batter forms.
- Fold in the drained zucchini and chocolate chunks, ensuring they are evenly distributed throughout the batter.
- Transfer the batter to the prepared baking pan, using a spatula to spread it evenly and smooth the top.
- Sprinkle additional chocolate chunks on top of the batter for extra chocolate coverage if desired.
- Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean with a few moist crumbs.
- Remove from the oven and let cool completely in the pan for about 1 hour.
- Use the parchment paper overhang to lift the blondies out of the pan, then cut into 16 equal squares.
- Store in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Tips
- Moisture Matters: The key to perfect blondies is removing excess moisture from the zucchini. Use a clean kitchen towel and squeeze out as much liquid as possible to prevent soggy blondies.
- Chocolate Chunk Strategy: For maximum chocolate impact, reserve some chocolate chunks to sprinkle on top of the batter before baking. This creates beautiful chocolate pockets and an Instagram-worthy finish.
- Room Temperature Ingredients: Ensure your coconut oil is properly melted and at room temperature for the best batter consistency.
- Don't Overmix: Gently fold the ingredients together to keep the blondies tender and light.
- Cooling is Crucial: Allow the blondies to cool completely before cutting to ensure they set properly and cut cleanly.
- Storage Hack: These blondies actually taste even better the next day, as the flavors have time to meld together. Store in an airtight container to maintain their perfect texture.
- Customization Option: Feel free to add a sprinkle of sea salt on top before baking for a gourmet touch that enhances the chocolate flavor.
Nutrition Facts
Calories: 140kcal
Carbohydrates: 10g
Protein: 3g
Fat: 11g
Saturated Fat: 5g
Cholesterol: 0mg
