Fudgy Zucchini Protein Brownies
Fudgy Zucchini Protein Brownies
Ingredients
For the Brownie Batter
- 160 g vanilla yogurt, (such as YOPRO 15g Protein)
- 1 egg yolk
- 2 tablespoons coconut oil, melted
- 1/4 cup stevia sweetener, (or to taste)
- 50 g dark chocolate, melted
- 1/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 scoop chocolate protein powder, (approximately 30g)
- 1/2 cup zucchini, finely shredded and squeezed dry
For the Topping
- 50 g dark chocolate, melted
- 1/4 teaspoon sea salt flakes, for sprinkling
Instructions
- 1
Preheat your oven to 175°C (350°F). Line an 8x8 inch (20x20 cm) baking pan with parchment paper, leaving an overhang on the sides for easy removal.
⏱️ 5 min•🌡️ 175
- 2
In a large mixing bowl, combine the vanilla yogurt, egg yolk, and melted coconut oil. Whisk thoroughly until the mixture is smooth and well combined.
⏱️ 3 min
- 3
Add the stevia sweetener to the wet mixture and whisk again until fully incorporated.
⏱️ 1 min
- 4
Pour the 50g of melted dark chocolate into the bowl. Whisk until the chocolate is fully incorporated and the mixture is uniformly light brown.
⏱️ 2 min
- 5
Add the all-purpose flour, unsweetened cocoa powder, and chocolate protein powder to the wet mixture. Mix with a spoon or spatula until a thick, dark brown batter is formed. Be careful not to overmix.
⏱️ 3 min
- 6
Gently fold in the finely shredded and squeezed zucchini until just combined. Ensure the zucchini is well distributed throughout the batter.
⏱️ 2 min
- 7
Spread the prepared brownie batter evenly into the lined baking pan using a spatula, ensuring it reaches all corners.
⏱️ 2 min
- 8
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. Do not overbake to keep them fudgy.
⏱️ 25 min•🌡️ 175
- 9
While the brownies are still warm, pour the remaining 50g of melted dark chocolate over the top. Using a spatula, spread the melted chocolate evenly across the entire surface of the brownies.
⏱️ 2 min - 10
Immediately sprinkle the sea salt flakes over the melted chocolate topping.
⏱️ 1 min
- 11
Allow the brownies to cool completely in the pan on a wire rack for at least 30 minutes before cutting into squares. This helps them set and become fudgier.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Fudgy Zucchini Protein Brownies
For the Brownie Batter
- 160 g vanilla yogurt, (such as YOPRO 15g Protein)
- 1 egg yolk
- 2 tablespoons coconut oil, melted
- 1/4 cup stevia sweetener, (or to taste)
- 50 g dark chocolate, melted
- 1/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 scoop chocolate protein powder, (approximately 30g)
- 1/2 cup zucchini, finely shredded and squeezed dry
For the Topping
- 50 g dark chocolate, melted
- 1/4 teaspoon sea salt flakes, for sprinkling
Instructions
- 1
Preheat your oven to 175°C (350°F). Line an 8x8 inch (20x20 cm) baking pan with parchment paper, leaving an overhang on the sides for easy removal.
⏱️ 5 min•🌡️ 175 - 2
In a large mixing bowl, combine the vanilla yogurt, egg yolk, and melted coconut oil. Whisk thoroughly until the mixture is smooth and well combined.
⏱️ 3 min - 3
Add the stevia sweetener to the wet mixture and whisk again until fully incorporated.
⏱️ 1 min - 4
Pour the 50g of melted dark chocolate into the bowl. Whisk until the chocolate is fully incorporated and the mixture is uniformly light brown.
⏱️ 2 min - 5
Add the all-purpose flour, unsweetened cocoa powder, and chocolate protein powder to the wet mixture. Mix with a spoon or spatula until a thick, dark brown batter is formed. Be careful not to overmix.
⏱️ 3 min - 6
Gently fold in the finely shredded and squeezed zucchini until just combined. Ensure the zucchini is well distributed throughout the batter.
⏱️ 2 min - 7
Spread the prepared brownie batter evenly into the lined baking pan using a spatula, ensuring it reaches all corners.
⏱️ 2 min - 8
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. Do not overbake to keep them fudgy.
⏱️ 25 min•🌡️ 175 - 9
While the brownies are still warm, pour the remaining 50g of melted dark chocolate over the top. Using a spatula, spread the melted chocolate evenly across the entire surface of the brownies.
⏱️ 2 min - 10
Immediately sprinkle the sea salt flakes over the melted chocolate topping.
⏱️ 1 min - 11
Allow the brownies to cool completely in the pan on a wire rack for at least 30 minutes before cutting into squares. This helps them set and become fudgier.
⏱️ 30 min