Description
Rich, fudgy healthy zucchini brownies made with whole wheat flour and naturally sweetened with maple syrup. No refined sugar, dairy-free, and the hidden veggie is completely undetectable.
Ingredients
Scale
- 2 cups zucchini, shredded on the large holes (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
- Shred the zucchini using the large holes of a box grater and place it in a colander to drain while you gather the other ingredients.
- Preheat the oven to 375°F and line an 8x8 glass baking dish with unbleached parchment paper, leaving some overhang on the sides.
- In a large bowl, whisk together the egg, melted coconut oil, maple syrup, and vanilla extract until smooth.
- Add the cacao powder, baking soda, and salt to the same bowl. Whisk until the mixture looks like a glossy chocolate sauce with no lumps.
- Give the zucchini a gentle squeeze, leaving some moisture in. Stir the zucchini into the chocolate mixture.
- Add the flour and mix gently until just combined. Do not overmix.
- Transfer the batter to the prepared baking dish and smooth the top with a spatula.
- Bake for 25-28 minutes, until the center is barely jiggly and a toothpick comes out with a few moist crumbs.
- Let the brownies cool in the pan for about an hour.
- Lift them out using the parchment paper and transfer to a cooling rack to finish cooling completely before slicing into 16 squares.
Notes
Leave the skin on the zucchini, it softens completely during baking. Use fresh, firm zucchinis for the best texture. The brownies get even fudgier on day two.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American