Best Ever Healthy Zucchini Brownies
Best Ever Healthy Zucchini Brownies are rich, delicious, and made with shredded zucchini, whole wheat flour, and no refined sugar.
Equipment
- 8 x 8 glass baking dish
- Colander
- large bowl
- spatula
Ingredients
- 2 cups zucchini large size, shredded (not tightly packed)
- 1 large egg
- ½ cup coconut oil melted
- ½ cup maple syrup or any liquid sweetener
- 1 teaspoon pure vanilla extract
- ½ cup cacao powder or cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup whole wheat flour or spelt flour
Instructions
- Place zucchini in a colander while you are getting other ingredients ready.
- Preheat oven to 375 degrees F and line 8 x 8 glass baking dish with unbleached parchment paper. Set aside.
- In a large bowl, add egg, oil, maple syrup and pure vanilla extract; whisk to combine.
- Add cacao powder, baking soda and salt; whisk until well mixed.
- Give zucchini a gentle squeeze but do not ring out completely, add to a bowl and stir.
- Add flour and mix gently until combined.
- Transfer batter into prepared baking dish and level with spatula. Bake for 25-28 minutes or until the centre is barely jiggly. Do not over bake as brownies will have more of a cake consistency. A toothpick inserted has to come out somewhat not clean. If centre is too jiggly bake a bit more - ovens vary.
- Remove from the oven and let cool for about an hour. Lift by the parchment paper flaps and transfer to a cooling rack to cool off completely. Then cut into 16 squares and enjoy!
Notes
Brownies turn out more fudgy in a glass baking dish. Store cut brownies covered overnight on a plate at room temperature for increased fudginess. Can store in airtight container for up to 4 days or refrigerate for up to a week. Freezes well for 3-4 months.
Nutrition
Serving: 1brownieCalories: 125kcalCarbohydrates: 14gProtein: 2gFat: 8gSaturated Fat: 6gTrans Fat: 1gCholesterol: 10mgSodium: 77mgFiber: 2gSugar: 7g
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