Description
These Best Ever Healthy Zucchini Brownies are a deliciously fudgy and nutritious treat made with shredded zucchini, whole wheat flour, and natural sweeteners. Perfect for those seeking a healthier dessert option that doesn’t compromise on flavor, these brownies combine wholesome ingredients like coconut oil, cacao powder, and maple syrup to create a moist, rich texture with a subtle vegetable twist.
Ingredients
Scale
Zucchini Brownie Batter
- 2 cups large zucchini, shredded (not tightly packed)
- 1 large egg
- 1/2 cup coconut oil, melted
- 1/2 cup maple syrup (or 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
- Prepare Zucchini: Place the shredded zucchini in a colander and let it drain while you gather and prepare the other ingredients. Gently squeeze the zucchini to remove excess water but avoid ringing it out completely to maintain moisture for the brownies.
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Line an 8×8 inch glass baking dish with unbleached parchment paper to prevent sticking and ensure easy removal after baking.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the egg, melted coconut oil, maple syrup (or your chosen sweetener), and pure vanilla extract until smooth and well combined.
- Add Dry Ingredients: Into the wet mixture, sift or add the cacao powder, baking soda, and salt. Whisk thoroughly until the batter is even and free of lumps.
- Combine Zucchini and Flour: Stir the gently squeezed shredded zucchini into the bowl, mixing until evenly distributed. Then add the whole wheat or spelt flour and fold it into the batter carefully until just combined to avoid overmixing.
- Transfer to Baking Dish: Pour the batter into the prepared glass baking dish and smooth the top evenly with a spatula to ensure uniform thickness.
- Bake Brownies: Place the pan in the preheated oven and bake for 25-28 minutes, checking for doneness by inserting a toothpick into the center. The toothpick should come out with some moist crumbs but not wet batter, and the center should be barely jiggly but mostly set.
- Cool and Serve: Remove the brownies from the oven and allow them to cool in the pan for about an hour. Then, using the parchment paper edges, lift the brownies onto a cooling rack and let cool completely before slicing into 16 squares.
Notes
- For a sweeter and fudgier brownie, increase maple syrup to 3/4 cup and consider adding chocolate chips.
- Using a glass baking dish yields fudgier brownies while a metal pan results in a cakier texture.
- Brownies become fudgier the first day after baking, especially when stored cut and separated or refrigerated.
- Store brownies in a glass airtight container at room temperature for up to 4 days or refrigerate for up to a week if it’s warm.
- Freeze brownies in an airtight container for 3-4 months for longer storage.
- Use whole wheat or spelt flour only; gluten-free flours do not work well in this recipe due to lack of gluten.
- Maple syrup can be substituted with honey, agave, or brown rice syrup, but use a liquid sweetener to maintain texture.
- Any mild-tasting oil can replace coconut oil, but coconut oil solidifies as it cools, contributing to a fudgier texture.
- Cacao powder is preferred, but common cocoa powder works fine as a substitute.
Nutrition
- Serving Size: 1 brownie (approximate)
- Calories: 130
- Sugar: 9g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 25mg
