CHOCOLATE ZUCCHINI BROWNIE BITE
A decadent single-serve of chocolate zucchini brownie bite that sneaks in grated zucchini for added moisture and nutrients without compromising flavour. The nutty almond flour forms the base, while unsweetened cocoa powder infuses each morsel with rich chocolate depth. A hint of baking soda lightens the texture and a drizzle of pure maple syrup brings a gentle sweetness that balances the cocoa’s slight bitterness. In under twenty minutes, this gluten-free, low‑sugar treat goes from mixing bowl to plate, offering a perfectly fudgy centre and a tender crumb. This chocolate zucchini brownie bite is ideal for midday cravings, lunchbox surprises or an after-dinner indulgence. It proves that simple pantry staples can create astonishingly delicious results.
RECIPE CATEGORY
Dessert
SERVING SIZE
1
CUISINE
American
PREPARATION/TECHNIQUES
Bake
OCCASION/HOLIDAY
Picnic, Potluck
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegetarian, Wheat / Gluten‑Free, Low/No Sugar, Organic, Quick & Easy, Kid Friendly
DISH TYPE
Brownie
INGREDIENTS
- ¼ cup grated courgette (zucchini), squeezed dry
- 2 tablespoons almond flour
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon maple syrup
- ¼ teaspoon baking soda
FULL NUTRITIONAL INFORMATION
- Calories: 151.5 kilocalories
- Fat: 7.8 grams
- Saturated Fat: 0.9 grams
- Carbohydrate: 20.2 grams
- Sugar: 13.5 grams
- Sodium: 321.4 milligrams
- Fibre: 3.8 grams
- Protein: 4.6 grams
- Calcium: 42.1 milligrams
- Iron: 1.0 milligrams
- Potassium: 307.3 milligrams
PREPARATION
- Preheat Oven And Preparation Tin: Heat to 180 °C (fan 160 °C/Gas Mark 4). Line a small (6 cm) ramekin or mini loaf tin with parchment paper for easy removal and even baking.
- Dry The Zucchini: Grate enough courgette to yield ¼ cup, then press between kitchen paper to extract moisture. Dry zucchini prevents a soggy brownie and promotes structure.
- Mix Dry Ingredients: In a bowl, whisk together 2 tablespoons almond flour, 1 tablespoon cocoa powder and ¼ teaspoon baking soda until uniform. This ensures a consistent rise and chocolate distribution.
- Incorporate Zucchini: Fold in the squeezed zucchini, distributing it evenly among the dry mix so each bite contains tender vegetable strands.
- Add Sweetener: Drizzle 1 tablespoon of maple syrup over the mixture. Stir gently until the batter is thick, glossy and holds together when pressed.
- Transfer To Tin: Scoop the batter into the prepared tin, smoothing the top with the back of a spoon to create a level surface that bakes evenly.
- Bake To Perfection: Place in the oven and bake for 12 to 14 minutes. The edges should set and the centre remain slightly soft and test with a skewer for moist crumbs.
- Cool Briefly And Serve: Remove from the oven, let rest for five minutes, then lift out using the parchment and transfer to a plate. Serve warm for an extra gooey experience, or cool completely for a firmer bite.
PREP TIME
5 minutes
COOKING TIME
14 minutes
TIPS
- Use Fresh Almond Flour: Fresher flour yields a lighter texture, and store it in the fridge to prevent rancidity.
- Avoid Excess Moisture: Thoroughly dry the grated zucchini to maintain the ideal fudgy‑yet‑structured crumb.
- Level Ingredients: Scoop and level almond flour and cocoa powder to ensure accurate ratios and prevent dryness.
- Prevent Overmixing: Stir only until combined to keep the brownie tender and avoid a dense texture.
- Monitor Baking: Begin checking at 12 minutes to capture the perfect gooey centre without overbaking.
- Ramekin Choice: A metal tin conducts heat more evenly than glass, preventing undercooked centres.
- Press Firmly: Pat the batter into the tin to remove air pockets and shape a neat edge for presentation.
- Serve Promptly: Brownie bites taste best fresh from the oven when the centre is still warm and soft.
VARIATIONS
- Chocolate Chunk: Stir in 1 teaspoon dairy-free chocolate chips for melty pockets of sweetness.
- Nutty Boost: Fold in 1 teaspoon chopped walnuts or pecans to add crunch and healthy fats.
- Berry Surprise: Press 2 halved raspberries or blueberries on top before baking for a tart contrast.
- Spiced Indulgence: Add ⅛ teaspoon ground cinnamon or chilli flakes to the dry mix for warmth or heat.
- Citrus Zing: Stir in ½ teaspoon grated orange zest to brighten the chocolate depth.
- Protein Lift: Replace ½ tablespoon almond flour with chocolate protein powder for extra protein.
PREPPING AND STORAGE
- Fridge: Store cooled brownie bites in an airtight container for up to three days. Reheat in a 160 °C oven for 5 minutes to restore the warm, gooey texture.
- Freezer: Wrap individual brownie bites in parchment and freeze for up to one month. Thaw at room temperature for ten minutes before serving to regain softness.