This Healthy Apple Crisp is loaded with tender apples and warm spices, naturally sweetened with maple syrup, all topped with a crunchy oatmeal pecan topping for the perfect fall dessert!

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Oh how I love apple season! Nothing says fall more than loads of apples consuming your kitchen. What better way to use those beauties up than with a comforting apple crisp! Not only is this easy apple crisp quick to throw together, but I can promise that your whole kitchen will smell amazing! This is the BEST apple crisp recipe made healthier with whole grain old fashioned oats and using maple syrup as a natural sweetener to keep this apple crisp refined sugar-free.

Why You’ll Love This

• Cozy and comforting – is there anything better than sweet apples, warm spices and crunchy oats all topped with a scoop of vanilla ice cream?!
• Wholesome ingredients – we are using real ingredients like maple syrup instead of refined sugar to sweeten this apple crisp along with wholesome oats for the perfect healthier dessert!
• Versatile – this apple crisp makes a great option for dessert, brunch or you could even meal prep this for a cozy snack.
• Crowd-pleasing – always such a hit with a crowd and makes the perfect fall dessert to share with your Thanksgiving table!

Ingredients You’ll Need

• apples – I love using Honeycrisp apples because of their sweet/tart combo. They hold up really well without getting mushy, but feel free to use whatever fresh apples you like best! Braeburn, Granny Smith, Cortland, Fuji, Pink Lady and Golden Delicious all make great options as well.
• rolled oats – wholesome whole grain old fashioned oats (I used gluten-free) make this apple crumble nice and crunchy. You could also use steel cut oats, however they will have a chewier texture and nuttier flavor.
• oat flour – flour helps the crunchy oat topping come together. You can easily make your own oat flour right at home by blending rolled oats in your food processor or blender! Any type of flour will work for this though, including almond flour or whole wheat flour.
• maple syrup – naturally sweetens these apples without any added sugar and tastes incredible with all the cozy fall flavors! You could also use honey, coconut sugar, brown sugar or other sweetener of choice.
• apple cider vinegar – prevents the apples from browning and helps balance out the sweetness. You could also substitute with fresh lemon juice.
• cornstarch – thickens the sauce and prevents it from becoming watery. You could also use arrowroot powder in place of the cornstarch.
• pecans – makes the topping even crunchier and adds a boost of protein. Feel free to leave them out if nut-free.
• coconut sugar – I like use coconut sugar in place of brown sugar in recipes. This adds sweetness to the oat topping.
• butter (or coconut oil) – I’ve been making this apple crisp for years and both butter and coconut oil work great! Coconut oil has more nutritional value and is a great option if you are vegan or dairy-free, but in my opinion, butter just tastes the best. Feel free to choose whatever works best for you!
• vanilla extract – gives this delicious apple crisp a boost of flavor!
• warm spices – delicious combination of cinnamon, apple pie spice, nutmeg and sea salt.

What Apples Should I Use to Bake With?

I personally prefer Honeycrisp apples when baking because of their sweet/tart combo. I also always happen to have them in our fridge! They hold up really well too without getting mushy. Feel free to use whichever variety you like best though as there are many apples that are great for baking!  Braeburn, Cortland, Pink Lady apples and Golden Delicious apples all make great options. Granny smith apples tend to be pretty tart, but if you like tart apples feel free to use them in this recipe.

Try to avoid using McIntosh, Gala, Fuji or Red Delicious apples as they can get mushy when baked, but save those for when you want to make applesauce or cider!

How to Make Apple Crisp

1. Prep the apples.  Peel and slice the apples then toss the sliced apples together with maple syrup, apple cider vinegar, vanilla, cornstarch, spices and salt in a large bowl. Mix well until they’re completely coated and transfer them to an 8×8 baking dish or 9×9 baking dish coated in non-stick cooking spray.
2. Make the crumble topping.  In the bowl you mixed your apples in (we’re trying to save you from cleaning too many dishes here), mix together rolled oats, oat flour, pecans, coconut sugar, and maple syrup. Next add the butter (or solid coconut oil), and if using butter, I recommend cutting it into cubes and using a pastry cutter (or your hands) to really get the butter mixed in with all the other ingredients until the mixture resembles a nice crumble topping.
3. Assemble and bake.  Sprinkle the crumble over top of the apple filling until evenly covered. Bake the apple crisp in the oven at 350 degrees F for about 40 to 45 minutes. The crisp topping will look golden brown and apples should be soft and tender.
4. Serve and enjoy!  Serve immediately while apple crisp is warm and I highly recommend topping with vanilla ice cream!

Prepping and Storage

To Store: This healthier apple crisp will last for up to 4 to 5 days covered in your refrigerator in a sealed airtight container. You can easily reheat the whole pan by popping it back in the oven at 350 for 5 to 10 minutes. Leftovers taste even better the next day!

To Freeze: Leftover apple crisp can also be kept in the freezer (either baked or unbaked) for up to 3 months. Just make sure to thaw the apple crisp completely in the fridge before baking.

Tips, Tricks and Substitutions

• Make sure to use apples that will hold up nicely when baked like Honeycrisp or Braeburn apples. Some apples (like Gala) can get mushy when baked and are best used to make applesauce or cider.
• If you’re in a time crunch (or simply like the taste and texture), feel free to leave the skin on when slicing the apples. Such a time saver and the peel will soften as they bake.
• I like to cut the apples into even slices so that the apple crisp bakes evenly.
• To keep the topping crispy, make sure to use old fashioned rolled oats, and not quick cooking oats, as they tend to get mushy when baking.
• If using coconut oil in place of butter, make sure it’s in solid form at room temperature, not melted, to really get a good crumbly topping that will bake nicely.
• If you have a nut allergy, feel free to leave out the pecans (or walnuts) and you could eve substitute them with crunchy sunflower seeds or pumpkin seeds.
• You do not need to cover this apple crisp when baking, but if you notice the oat topping browning too quickly, feel free to cover with foil until warm apples are soft and tender.

More Apple Desserts

• Baked Apple Cider Donuts
• Healthy Apple Cinnamon Muffins
• Healthy Apple Cinnamon Pancakes
• Apple Cinnamon Baked Oatmeal
• Maple Cinnamon Sautéed Apples
• Apple Pie Overnight Oats

More Recipes for Fall Baking

• Healthy Pumpkin Bread
• Pumpkin Bars with Cream Cheese Frosting
• Soft Iced Pumpkin Cookies
• Baked Banana Bread Donuts
• Gluten-Free Pumpkin Spice Donuts

Hope you all enjoy the BEST Healthy Apple Crisp recipe! If you love this as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

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Healthy Apple Crisp

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This Healthy Apple Crisp is loaded with tender apples and warm spices, naturally sweetened with maple syrup, all topped with a crunchy oatmeal pecan topping for the perfect fall dessert!

Course Dessert

Cuisine American

Keyword Healthy Apple Crisp

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 12

Calories 219kcal

Ingredients

For the apple filling:

• 6 apples peeled and thinly sliced
• 1/3 cup maple syrup
• 1 tablespoon apple cider vinegar or lemon juice
• 2 teaspoons vanilla
• 1 tablespoon cornstarch
• 1 teaspoon cinnamon
• 1/2 teaspoon apple pie spice
• Pinch of nutmeg
• 1/4 teaspoon salt

For the oatmeal topping:

• 1 cup rolled oats
• 1/3 cup oat flour
• 1/2 cup pecans finely chopped
• 1/4 cup coconut sugar
• 1/4 cup maple syrup
• 4 tablespoons cold butter cut into cubes (or solid coconut oil)

Instructions

• Preheat oven to 350 degrees F.
• Peel and slice the apples then toss them together in a large bowl with maple syrup, apple cider vinegar, vanilla, cornstarch, spices and salt.  Mix well until they’re completely coated and transfer them to an 8×8 baking dish or 9×9 baking dish coated in non-stick spray.
• To make the oat topping, mix together rolled oats, oat flour, pecans, coconut sugar, and maple syrup.  Next add the butter (or solid coconut oil), and mix well using a pastry cutter (or your hands) to really get everything incorporated until the mixture resembles a nice crumble topping.
• Sprinkle the crumble over top of the apple mixture until evenly covered and bake the apple crisp in the oven for about 40 to 45 minutes. The apple crisp will look golden brown and apples should be soft and tender. (If the oat topping starts browning too quickly, feel free to cover it with foil and continue baking until apples are soft)
• Serve immediately while apple crisp is warm and I highly recommend topping with vanilla ice cream!

Notes

*This apple crisp will last 4 to 5 days covered in your fridge or you can freeze this (baked or unbaked) for up to 3 months.

Nutrition

Serving: 1/12th of recipe | Calories: 219kcal | Carbohydrates: 35.9g | Protein: 2.5g | Fat: 8.1g | Saturated Fat: 2.9g | Sodium: 29.3mg | Fiber: 3.9g | Sugar: 19.2g

The post Healthy Apple Crisp appeared first on Eat Yourself Skinny.

Soft Baked Apple Cider Donuts made healthier with whole wheat flour, applesauce and Greek yogurt for the perfect fall treat that comes together in just 20 minutes!  Loaded with warm spices and coated with cinnamon and sugar!

For more healthy donut recipes, check out these gluten-free pumpkin spice donuts, these baked banana bread donuts or these delicious strawberry banana donuts!

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Boy do I have a treat for you guys today!  Apple cider donuts are a fall staple here in Virginia and we always have to stop and get some anytime we visit the apple orchards along with some warm apple cider. Well I wanted to recreate those delicious donuts we love so much, but lightened up! These homemade apple cider donuts are baked, not fried, and made healthier with whole wheat pastry flour, a little bit of almond flour, Greek yogurt, applesauce (and apple cider of course!) while naturally sweetening them with maple syrup for the perfect fall treat.

Why You’ll Love this Recipe

• The BEST apple cider donuts that are so soft, fluffy and cake-like!
• Made with healthier ingredients and baked, not fried.
• Easily made in just 20 minutes.
• Fresh apple cider is truly the star in this recipe.

Ingredients You’ll Need

• whole wheat pastry flour – I used whole wheat pastry flour as it has all the nutritional benefits of whole grain flour while making these donuts light and fluffy.  I highly recommend using this, but if you don’t have any on hand you could use regular whole wheat flour, all-purpose flour or gluten-free 1 to 1 baking flour.
• almond flour – nutrient dense flour that adds additional fat (the good kind!) to these donuts making them even more moist without the use of butter or oil.
• baking powder + baking soda – acts as a leavening agent to help give these donuts their height.
• apple cider – the star of this recipe and make sure to not use apple cider vinegar or apple juice! You can find fresh apple cider at your local apple orchard, farmer’s market and most grocery stores carry it.
• applesauce – I used unsweetened applesauce which takes the place of oil in this recipe while adding even more apple flavor.
• Greek yogurt – adds moisture and a boost of protein to these donuts.  You could also use mashed banana or pumpkin puree in place of yogurt.
• eggs – you’ll need 2 large eggs to add moisture and help bind these donuts together
• maple syrup – naturally sweetens these donuts and tastes amazing with all these cozy fall flavors.
• vanilla extract – boost of flavor.
• warm spices – combination of apple pie spice, cinnamon and salt.  You could also add a pinch of nutmeg or even ground cloves.
• cinnamon sugar coating – you’ll need melted coconut oil (or you could use melted butter) along with a mixture of organic cane sugar and cinnamon.

Baking Tools Needed

• Donut pans – I use these Wilton donut baking pans which come in a set of 2 and are on sale right now for $14.50!
• Pastry bag – this is not a necessity, but definitely makes piping the batter into the donut wells so much easier and highly recommend them.
• Mixing bowls – you’ll need two mixing bowls to separately mix the dry ingredients from the wet ingredients before combining everything to make the donut batter.

How to Make Apple Cider Donuts

1. Make the batter.  In a large bowl, stir together the flours, baking powder, baking soda, spices and salt while in a separate bowl whisk together the eggs, apple cider, Greek yogurt, apple sauce, maple syrup, and vanilla. Add the wet ingredients to the dry ingredients and mix until just combined (you don’t want to over mix the batter). You could also use a stand mixer for this, but it’s not necessary.
2. Get out your donut pan.  To make these donuts you’ll need two 6-count doughnut pans like these. Spray them really good with nonstick spray so that your donuts will pop right out!  Then, using a pastry bag or ziplock bag, spoon the donut batter into the bag and snip off the corner.  Pipe the batter into each donut well until they are all filled (this recipe makes exactly 12 donuts).
3. Bake the donuts!  Pop the donuts into the oven at 350 degrees F for about 10 to 12 minutes, until golden brown and a toothpick inserted comes out clean (mine came out perfect at 10 minutes). You want to be careful about over-baking them because donuts actually bake really quickly! Transfer the cider doughnuts to a wire cooling rack so they can cool.
4. Coat with Cinnamon-Sugar.  Once the donuts have cooled completely to room temperature, melt coconut oil (or butter) and mix together the cinnamon and sugar in a shallow bowl. Using a pastry brush, coat each donut in coconut oil and toss in the cinnamon sugar mixture, making sure to coat both sides. You could also dip or drizzle these donuts with a delicious maple cream cheese glaze or even sprinkle on some powdered sugar. 

Tips for Success

• Don’t skip the apple cider – the cider gives these donuts their rich apple flavor!
• Don’t overmix the batter – overmixing the batter develops gluten, which can make the donuts dense instead of soft and tender. Stir the wet and dry ingredients together until just combined, lumps are okay!
• Use a piping bag – or you could use a zip-top with the corner snipped, this helps fill the donut wells neatly.
• Best enjoyed fresh – these donuts are at their fluffiest and I personally think they taste the best the day they are made.

Prepping and Storing

To Store:  These apple cider donuts will last for about 3 days in a sealed, airtight container and will last up to 6 days stored in the fridge.  I highly recommend warming them up in the microwave for about 10 to 15 seconds or so to really bring out those warm flavors!

To Freeze:  These donuts also freeze really well too and will last in the freezer for about 3 months.  If you plan on freezing them, I would wait to coat them in cinnamon and sugar until ready to serve.  Let them thaw out in the fridge overnight and warm up in the microwave for about 10 to 15 seconds.

More Apple Recipes You’ll Love

• Healthy Apple Cinnamon Muffins
• Apple Cinnamon Baked Oatmeal
• Healthy Apple Cinnamon Pancakes
• Healthy Apple Crisp
• Apple Pie Overnight Oats

Hope you all enjoy these Baked Apple Cider Donuts! If you love this as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

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Baked Apple Cider Donuts

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Soft Baked Apple Cider Donuts made healthier with whole wheat flour, applesauce and Greek yogurt for the perfect fall treat that comes together in just 20 minutes!  Loaded with warm spices and coated with cinnamon and sugar!

Course Breakfast, Dessert

Cuisine American

Keyword Baked Apple Cider Donuts

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 12

Calories 157kcal

Ingredients

• 1 1/4 cups whole wheat pastry flour
• 1/2 cup almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon apple pie spice
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 2 eggs
• 1/2 cup apple cider
• 1/3 cup plain Greek yogurt
• 2 tablespoons unsweetened applesauce
• 1/2 cup maple syrup
• 1 teaspoon vanilla

For the cinnamon sugar coating:

• 2 tablespoons coconut oil melted and cooled (or you could use butter)
• 1/3 cup organic cane sugar
• 1 tsp cinnamon

Instructions

• Preheat oven to 350 degrees F.
• In a large bowl, stir together the flours, baking powder, baking soda, spices and salt while in a separate bowl whisk together the eggs, apple cider, Greek yogurt, applesauce, maple syrup, and vanilla.  Add the wet ingredients to the dry ingredients and mix until just combined (you don’t want to over mix the batter).
• To make these donuts you’ll need two 6-count donut pans.  Spray them really good with nonstick spray so that your donuts will pop right out!  Then, using a piping bag or ziplock bag, spoon the donut batter into the bag and snip off the corner.  Pipe the batter into each donut well until they are all filled (this recipe makes exactly 12 donuts).
• Bake the donuts in the oven for 10 to 12 minutes, until golden and a toothpick inserted comes out clean (mine came out perfect at 10 minutes).  Transfer the donuts to a wire cooling rack so they can cool.
• Once the donuts have cooled completely to room temperature, melt the coconut oil (or butter) and mix together the cinnamon and sugar in a shallow bowl.  Using a pastry brush, lightly coat each donut in coconut oil and toss in the cinnamon sugar mixture, making sure to coat both sides.  Serve and enjoy!

Video

Nutrition

Serving: 1donut | Calories: 157kcal | Carbohydrates: 26g | Protein: 3.9g | Fat: 4.5g | Saturated Fat: 1.4g | Sodium: 87.7mg | Fiber: 2.3g | Sugar: 14.8g

The post Baked Apple Cider Donuts appeared first on Eat Yourself Skinny.

These Fudgy Zucchini Brownies are deliciously moist with a rich chocolate taste loaded with shredded zucchini and made healthier with zero butter or refined sugar!  One of our family’s favorite summer desserts!

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Baking with zucchini might be one of my favorite things ever. Not only does it make baked goods SO moist, but zucchini also adds a nice boost of nutrition! We have so much excess zucchini this time of year so I’ve been on a baking kick making these chocolate chip zucchini muffins and zucchini bread, but these brownies might be my new favorite. I honestly tested this recipe over 6 times before nailing the perfect fudgy zucchini brownie recipe and trust me when I say they are absolutely DELICIOUS. These fudgy brownies are made healthier with whole wheat flour, hidden veggies and naturally sweetened with honey. Literally tastes like chocolate cake!

Why You’ll Love This

• Rich, moist and so delicious!
• Great way to sneak veggies into your favorite dessert.
• Made healthier with simple ingredients like whole wheat flour, grated zucchini and zero butter or refined sugar.
• Easily customizable with fun mix-ins like chocolate chips, chopped nuts, shredded coconut or swirl in some creamy peanut butter!
• These zucchini brownies are freezer-friendly too.

Ingredients You’ll Need

• zucchini – it’s zucchini season so you know this is the star of this dessert! You’ll need one medium zucchini (about 1 1/2 cups) and this not only adds nutritional benefits, but it also makes these healthy brownies nice and moist, no need to squeeze the water out.
• whole wheat pastry flour – I love baking with whole wheat pastry flour as it has all the nutritional benefits of whole grain flour while giving these brownies light and fluffy texture. I highly recommend using this, but if you don’t have any on hand you could use white whole wheat flour, regular all-purpose flour or even gluten-free baking flour.
• cocoa powder – gives these brownies their chocolatey flavor! Just make sure to use unsweetened natural cocoa powder or cacao powder. A little bit of espresso powder would be a huge hit too!
• baking powder – acts as a leavening agent to help these brownies rise, you can also use baking soda.
• eggs – adds protein and gives these brownies their structure and height.
• coconut oil – for additional moisture and richness, just make sure to measure it solid before melting. Feel free to sub with vegetable oil, canola oil or even butter, if you prefer.
• honey – naturally sweetens these brownies without using any refined sugar. You could also use pure maple syrup or agave. I don’t recommend using granulated sugar in this recipe as it could make the brownies too dry.
• vanilla extract + salt – boosts of flavor!
• chocolate chips – I used Lily’s semi-sweet chocolate chips to make these brownies even fudgier! They are gluten-free, vegan and sweetened with stevia making the sugar content really low while still having that delicious chocolate flavor. 

How to Make Fudgy Zucchini Brownies

1. Prep the zucchini. Using a box grater, shred one medium zucchini (you’ll need about 1 1/2 cups zucchini shreds). Don’t squeeze out the water with a paper towel as we want all that moisture for our brownies!
2. Mix ingredients. In a medium mixing bowl, stir together the flour, cocoa powder, baking powder, and salt, then set aside. In a large mixing bowl, whisk together the eggs and honey really good for about a minute (this helps us not have flat brownies) then mix in the coconut oil and vanilla extract.
3. Make the batter. Pour the dry ingredients in with the wet ingredients and mix with a rubber spatula until just combined, being careful not to over-mix the batter, and then mix in the shredded zucchini. This brownie batter will seem thick at first, but will become the perfect consistency after adding the zucchini! Fold in the chocolate chips and pour mixture into a 9×9 baking pan lined with parchment paper or sprayed generously with nonstick spray.
4. BAKE! Bake the brownies in the oven at 350 degrees F for 30 to 32 mins, or until a toothpick inserted comes out clean. Let the brownies cool completely on a wire rack then cut them into squares and enjoy!

Tips, Tricks and Substitutions

• Don’t squeeze water out of zucchini!  We need the the water from the zucchini for all that great moisture.
• Batter will be thick at first. That’s okay though!  Adding the shredded zucchini gives these brownies the moisture they need and you’ll find once adding it in the batter comes together nicely.
• Mix the eggs and honey together really well.  This is something I tested and it worked really well!  Whisking the eggs and honey together before adding in the rest of the ingredients really helps give these brownies a softer texture and some height. This isn’t necessary, just really worth the extra step.
• Don’t use granulated sugars.  I used honey in these brownies as a natural sweetener (or you could use maple syrup), but using granulated sugars could make the brownies too dry. I have not tested this yet, but I would not recommend.
• Let the brownies cool completely. I know it’s so hard to wait, but these brownies need time to set after you take them out of the oven. If you cut right into these brownies while they’re hot they will probably fall apart. We want that moisture to set up making them ooey, gooey and so delicious!
• Additional mix-ins.  Feel free to add in some chopped nuts, coconut flakes or even swirl in some peanut butter, pumpkin puree or cream cheese!
• Optional toppings.  I like to sprinkle flaky sea salt on top, but you could also drizzle on some creamy peanut butter, melted chocolate or spread some chocolate frosting on top or even cream cheese.

Prepping and Storage

To Store: You can keep these brownies stored in a sealed, airtight container or wrapped in aluminum foil or plastic wrap at room temp on the counter for up to 3 days, but make sure to refrigerate after that to keep them longer. These brownies will last up to a week in the fridge in a sealed container.

To Freeze: These zucchini brownies freeze really well too! Make sure to let the them cool completely then store the cooled brownies in a freezer-safe container for up to 3 months. When ready to eat, simply thaw out at room temperature and enjoy.

More Zucchini Recipes You’ll Love

• Healthy Zucchini Bread
• Chocolate Chip Zucchini Muffins
• Chocolate Chip Banana Zucchini Muffins
• Healthy Pumpkin Zucchini Bread
• Chocolate Zucchini Cupcakes
• Lemon Poppyseed Zucchini Bread

Hope you all enjoy these Fudgy Zucchini Brownies! If you love this as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

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Fudgy Zucchini Brownies

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These Fudgy Zucchini Brownies are deliciously moist with a rich chocolate taste loaded with shredded zucchini and made healthier with zero butter or refined sugar!  One of our family's favorite summer desserts!

Course Dessert

Cuisine American

Keyword Fudgy Zucchini Brownies

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 16

Calories 118kcal

Ingredients

• 1 1/2 cups shredded zucchini don’t squeeze the water out
• 1 cup whole wheat pastry flour
• 1/2 cup cocoa powder
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 eggs
• 1/2 cup honey
• 3 tablespoons coconut oil melted and cooled
• 1 tablespoon vanilla extract
• 1/2 cup chocolate chips I used Lily’s chocolate chips

Instructions

• Preheat oven to 350 degrees F.
• Using a box grater, shred one medium zucchini (you'll need 1 1/2 cups).  Don't squeeze out the water as we want all that moisture for our brownies!  Set aside.
• In a medium bowl, mix together the flour, cocoa powder, baking powder, and salt, then set aside.  In a large bowl, whisk together the eggs and honey really good for about a minute (this helps us not have flat brownies) then mix in the coconut oil and vanilla extract.
• Pour the dry ingredients in with the wet ingredients and mix with a spatula until just combined.  Batter will seem thick, but that’s okay because the zucchini will add the needed moisture.  Mix in the shredded zucchini and fold in the chocolate chips.
• Pour brownie batter into a 9×9 baking dish lined with parchment paper or sprayed generously with nonstick spray.
• Bake the brownies in the oven for 30 to 32 minutes, or until a toothpick inserted comes out clean.  Let the brownies cool completely before cutting.  Enjoy!

Video

Nutrition

Serving: 1brownie | Calories: 118kcal | Carbohydrates: 19.8g | Protein: 2.6g | Fat: 5.2g | Saturated Fat: 3.3g | Sodium: 47mg | Fiber: 3.6g | Sugar: 9g

The post Fudgy Zucchini Brownies appeared first on Eat Yourself Skinny.