Zucchini Brownie Bites

July's featured veggie is ZUCCHINI at Veggie Buds Club! We hope you enjoy this delicious recipe from this month's Veggie Buds Club subscription box.
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This recipe was developed by Heather Staller, a mom of two boys, ages 5 and 3, and cooking instructor specializing in bringing cooking into preschool classrooms. After college, Heather knew she wanted to be a teacher, but first followed her lifelong dream of going to culinary school. Teaching cooking combines both of her passions, and she truly enjoys introducing young children to the joys of cooking with fresh ingredients. Find Heather on Instagram (@heather_kidskitchen), where she shares inventive kid-friendly recipes and ideas for cooking with kids at home.

Chocolate and zucchini?? Yes! You know kiddos are going to love making this one! Have them help grate the zucchini, measure, stir, and top each brownie bite with a couple chocolate chips. 

Zucchini Brownie Bites

Makes 24 Brownies
Ingredients

• ½ cup whole wheat flour*
• ⅓ cup cacao powder or unsweetened cocoa powder
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 medium sized zucchini
• 2 eggs**
• ⅓ cup neutral oil***
• ½ cup coconut sugar or granulated sugar
• 2 teaspoons vanilla extract
• 2 tablespoons Greek yogurt or coconut yogurt
• ¼ cup mini chocolate chips

Instructions 

1. Preheat oven to 350 degrees. Grease a mini muffin tin (silicone ones work best) with oil or line with baking cups/cupcake liners.
   
2. Add flour, cacao powder, baking powder, and salt to a medium bowl. Whisk ingredients together to combine and break up any clumps.
   
3. Trim the ends off your zucchini and grate it using the small side of a box grater. Chop the grated zucchini a few times to make the shreds a little smaller. Using a kitchen towel or paper towel, remove some of the extra moisture from the zucchini (you don’t need to ring it out and remove all the liquid).
   
4. In a second bowl, mix eggs, oil, sugar, vanilla, yogurt, and grated zucchini until combined. Add flour mixture and half of the chocolate chips to the bowl and mix together.
   
5. Scoop batter into prepared mini muffin pan filling each cup almost to the top. Place the remaining mini chocolate chips on the top of each brownie. Bake until puffed and just set, about 12 minutes.
   
6. Once brownies are cool, remove from pan and enjoy! Store brownies in an airtight container in the fridge for up to a week or freeze for up to one month.

*King Arthur white whole wheat flour works great but any flour (gluten-free or paleo blends) can be substituted.
**Substitute flax eggs for egg-free version. (2 tablespoons flax meal mixed with 5 tablespoons water)
***Any vegetable, avocado, or melted coconut oil will work well.