Why You’ll Love High-Protein Zucchini Brownies with Chocolate Glaze Recipe
These brownies are a delightful way to enjoy a sweet treat without the guilt. By adding zucchini, you get a moist, dense texture while sneaking in some extra veggies. With a high-protein boost from ingredients like protein powder and Greek yogurt, these brownies satisfy your sweet tooth and fuel your body with energy. The chocolate glaze adds an extra layer of indulgence, turning these brownies into a decadent, yet nutritious, dessert. Plus, they’re easy to make and perfect for meal prepping.
Ingredients
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1 cup zucchini, finely grated (about 1 medium zucchini)
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1/2 cup almond flour
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1/2 cup cocoa powder
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1/2 cup vanilla protein powder (or chocolate, depending on your preference)
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1/4 cup Greek yogurt
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1/4 cup honey or maple syrup
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2 large eggs
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1/4 teaspoon baking soda
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1/4 teaspoon salt
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1/2 teaspoon vanilla extract
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1/4 cup dark chocolate chips (optional, for extra chocolatey goodness)
For the Chocolate Glaze:
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1/4 cup dark chocolate (or chocolate chips)
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2 tablespoons almond milk (or any milk of your choice)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat your oven to 350°F (175°C) and grease a square baking pan (8×8-inch) with non-stick spray or line it with parchment paper.
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In a large bowl, combine the almond flour, cocoa powder, protein powder, baking soda, and salt. Mix until well combined.
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In another bowl, whisk together the eggs, Greek yogurt, honey (or maple syrup), and vanilla extract until smooth.
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Grate the zucchini finely and squeeze out any excess moisture using a paper towel or cloth. Add the zucchini to the wet ingredients.
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Combine the wet and dry ingredients, mixing until fully incorporated. If you’re using chocolate chips, fold them into the batter at this stage.
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Pour the batter into the prepared baking pan and spread it out evenly.
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Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
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While the brownies are baking, prepare the chocolate glaze. In a microwave-safe bowl, melt the chocolate and almond milk together, stirring until smooth.
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Once the brownies are done, remove them from the oven and let them cool for about 10 minutes before removing them from the pan.
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Drizzle the chocolate glaze over the cooled brownies, and allow it to set before slicing.
Servings and Timing
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Servings: This recipe makes about 9 brownies.
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Total Time: 15 minutes prep time, 20-25 minutes bake time.
Variations
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Protein Powder: You can experiment with different flavors of protein powder like chocolate or peanut butter to complement the cocoa flavor.
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Sweeteners: If you’re looking for a lower-sugar version, you can use a sugar substitute like stevia or erythritol in place of honey or maple syrup.
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Add-ins: Add chopped nuts (like walnuts or almonds) or dried fruit (like raisins or cranberries) to the batter for extra texture and flavor.
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Glaze Alternatives: For a dairy-free version, use dairy-free chocolate chips and coconut milk for the glaze.
Storage/Reheating
Store these High-Protein Zucchini Brownies in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. For longer storage, you can freeze them for up to 3 months. When ready to eat, allow them to thaw at room temperature, or gently reheat in the microwave for a few seconds.
FAQs
1. Can I use a different type of flour?
Yes, you can substitute almond flour with oat flour or whole wheat flour, but the texture and taste may vary slightly.
2. Can I omit the protein powder?
Yes, you can omit the protein powder, but the brownies will have less protein. Consider increasing the amount of almond flour or cocoa powder to maintain the texture.
3. How do I know when the brownies are done?
The brownies are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Be careful not to overbake to maintain their moist texture.
4. Can I use frozen zucchini?
Yes, you can use frozen zucchini, but make sure to thaw and squeeze out excess moisture before adding it to the batter.
5. Can I make these brownies vegan?
Yes, you can replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water for each egg) and use a dairy-free yogurt alternative. Use dairy-free chocolate for the glaze as well.
6. Can I add frosting to these brownies?
Absolutely! You can top these brownies with whipped cream, peanut butter frosting, or any frosting of your choice for an extra indulgent treat.
7. How can I make these brownies more chocolatey?
To boost the chocolate flavor, you can add extra cocoa powder or dark chocolate chips to the batter, or use a chocolate-flavored protein powder.
8. Are these brownies gluten-free?
Yes, these brownies are gluten-free if you use almond flour and ensure that your protein powder is gluten-free as well.
9. How long will these brownies last?
These brownies will last up to 3 days at room temperature or up to a week in the fridge when stored in an airtight container.
10. Can I use another sweetener besides honey?
Yes, you can use maple syrup, agave, or a sugar substitute like stevia or monk fruit sweetener to adjust the sweetness to your liking.
Conclusion
These High-Protein Zucchini Brownies with Chocolate Glaze are a guilt-free way to satisfy your chocolate cravings while sneaking in some extra protein and veggies. With their rich, moist texture and decadent chocolate glaze, you won’t miss the traditional sugary brownies. Whether you’re looking for a post-workout snack or a healthier dessert, these brownies are a delicious and nutritious choice!
High-Protein Zucchini Brownies with Chocolate Glaze
These High-Protein Zucchini Brownies with Chocolate Glaze are the perfect guilt-free treat! Packed with protein and hidden veggies, they’re incredibly moist and decadent, topped with a rich chocolate glaze. A great snack for anyone looking to satisfy their sweet tooth without compromising on nutrition.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- For the Brownies:
- 1 medium zucchini, grated and excess moisture squeezed out
- 1 cup almond flour (or all-purpose flour)
- 1/4 cup cocoa powder
- 1/2 cup protein powder (chocolate or vanilla works best)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/4 cup honey or maple syrup
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1/4 cup dark chocolate chips (optional)
- For the Chocolate Glaze:
- 1/4 cup dark chocolate chips
- 1 tablespoon coconut oil or butter
- 1 teaspoon honey (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper or lightly grease it.
- In a large bowl, whisk together the almond flour, cocoa powder, protein powder, baking powder, and salt.
- In another bowl, combine the grated zucchini, eggs, honey (or maple syrup), applesauce, and vanilla extract. Mix well until smooth.
- Fold the wet ingredients into the dry ingredients and stir until fully combined. If using, fold in the chocolate chips.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- While the brownies are baking, make the chocolate glaze. In a microwave-safe bowl, melt the chocolate chips with the coconut oil (or butter) in 20-second intervals, stirring until smooth. If desired, add honey for extra sweetness.
- Once the brownies are done, let them cool for 10 minutes before spreading the glaze on top.
- Allow the glaze to set before slicing and serving.
Notes
- Be sure to squeeze out excess moisture from the zucchini to avoid overly wet brownies.
- You can substitute the protein powder with additional almond flour if you prefer a non-protein version.
- These brownies are great with a dollop of whipped cream or a scoop of protein ice cream.
