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Healthy Zucchini Brownies Recipe

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4.1 from 66 reviews

These Healthy Zucchini Brownies are a moist, fudgy treat made with shredded zucchini, whole wheat flour, and natural sweeteners. They offer a guilt-free way to enjoy a chocolatey dessert packed with veggies and wholesome ingredients, perfect for a nutritious snack or dessert.

Ingredients

Main Ingredients

  • 2 cups zucchini, medium size hole shredded (not tightly packed)
  • 1 large egg
  • 1/2 cup coconut oil, melted
  • 1/2 cup maple syrup, honey or any liquid sweetener
  • 1 teaspoon pure vanilla extract
  • 1/2 cup cacao or cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup whole wheat or spelt flour

Instructions

  1. Prepare the zucchini: Place the shredded zucchini in a colander to drain excess moisture while gathering the remaining ingredients. This helps prevent the batter from becoming too wet.
  2. Preheat the oven: Set your oven to 375°F (190°C) and line an 8 x 8 inch glass baking dish with unbleached parchment paper. This ensures easy removal of brownies and even baking.
  3. Mix wet ingredients: In a large bowl, whisk together the egg, melted coconut oil, maple syrup (or preferred liquid sweetener), and pure vanilla extract until fully combined.
  4. Add dry ingredients: To the wet mixture, whisk in the cacao or cocoa powder, baking soda, and salt until the mixture is smooth and evenly incorporated.
  5. Incorporate zucchini: Give the zucchini a gentle squeeze to remove some moisture, but do not wring it out completely. Stir the zucchini into the batter evenly.
  6. Add flour: Gently fold in the whole wheat or spelt flour until just combined. Avoid overmixing to maintain a tender texture.
  7. Transfer and bake: Pour and spread the batter evenly into your prepared baking dish. Bake for 25-28 minutes, checking for doneness by ensuring the center is just slightly jiggly and a toothpick inserted comes out with a few moist crumbs. This keeps the brownies fudgy rather than cakey.
  8. Cool completely: Remove from oven and allow to cool for about an hour. Then, lift the brownies out using the parchment paper edges and transfer to a cooling rack to cool fully before cutting into 16 squares and enjoying.

Notes

  • To get a fudgier and sweeter brownie, increase the maple syrup to 3/4 cup or add chocolate chips.
  • Use a glass baking dish for fudgier brownies; metal pans create a more cakey texture.
  • Brownies become fudgier the next day, especially if stored cut up and refrigerated.
  • Store at room temperature in an airtight container for up to 4 days or refrigerate if warm; freeze for up to 3-4 months.
  • Use only whole wheat or spelt flour; gluten-free flours won’t work as they lack gluten.
  • Alternative liquid sweeteners like honey, agave, or brown rice syrup can be used instead of maple syrup.
  • Substitute coconut oil with mild-tasting oils such as avocado oil; coconut oil solidifies as it cools, creating a fudgier texture.
  • Common cocoa powder can replace cacao powder.

Find it online: https://deliciousyum.com/healthy-zucchini-brownies-recipe/