Search recipes

Mario Lopez's Chocolate Espresso Zucchini Brownies

Mario Lopez's Chocolate Espresso Zucchini Brownies

Eating right doesn't mean giving up the things you love. This healthy recipe for Chocolate Espresso Zucchini Brownies from Mario Lopez yields a rich and fudgy treat but uses egg whites, grated zucchini and white whole-wheat flour to add extra fiber and cut fat and calories. Who says you can't have it all?


Ingredients
1
cup
white whole-wheat flour
1/3
cup
NESTLÉ® TOLL HOUSE® Baking Cocoa
1 1/4
teaspoons
baking soda
1/2
teaspoon
coarse salt
1
cup
NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels, divided
1
NESCAFÉ DOLCE GUSTO Espresso capsule, brewed according to package directions (2 fl oz)
1/4
cup
vegetable oil
1/2
cup
packed light brown sugar
1/2
cup
granulated sugar
2
large egg whites
1
teaspoon
vanilla extract
1 1/2
cups
grated zucchini (about 3 medium)
Directions
Preheat oven to 350F. Line 9-inch-square baking pan with foil.
Combine flour, cocoa, baking soda, and salt in medium bowl.
Melt 3/4 cup morsels in large, microwave-safe bowl on HIGH (100%) power for 1 minute; stir until smooth. Cool slightly. Stir in coffee, oil, brown sugar, granulated sugar, egg whites, and vanilla extract. Stir in flour mixture; fold in zucchini. Spread into prepared pan. Sprinkle remaining 1/4 cup morsels over top.
Bake for 30 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Lift brownies from pan; cut into 16 squares. Store in an airtight container.

The base number of servings for this recipe is 16
OK

Write a Review