Dark Chocolate Zucchini Bread Snack Squares
If you’ve got a chocolate craving, try these naturally sweetened dark chocolate zucchini squares! Moist and rich, these brownie-like treats are a great dessert for people with diabetes. Plus, you can easily customize this recipe to your favorite flavors!
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INGREDIENTS
- 1/4 cup + 1/2 teaspoon sunflower or avocado oil
- 1 1/2 cups whole wheat pastry flour or flour of choice
- 1/3 cup unsweetened cocoa powder (packed)
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 1/2 cups mashed fully ripened bananas (about 3 medium bananas)
- 2 large eggs
- 1 1/2 tsp pure vanilla extract
- 1 1/2 to 2 grated orange zest
- 1 large zucchini (coarsely grated (do not drain))
INSTRUCTIONS
- Preheat the oven to 350 degrees F. Brush a 9- by 13-inch baking pan with 1/2 teaspoon of the oil. Line just the bottom of the pan with parchment paper.
- In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, whisk together the mashed bananas, eggs, the remaining 1/4 cup oil, the vanilla, and orange zest until well combined. Add the dry mixture and stir until just combined. Add the zucchini and stir until evenly combined.
- Spread the batter evenly into the prepared pan. Bake until springy to the touch, about 35 to 38 minutes.
- Cool completely in the pan on a rack. Cut into 15 squares and serve at room temperature. Store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.
Recipe credit: diabetesfoodhub.org