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Ok, don't freak out. Alright?

I'm not kidding you. Zucchini makes excellent brownies. And in this case, we'll take it up a notch by making healthier zucchini brownies. And yes, they're also eggless.

Let's talk about these beauties for a bit.

They're super tender, moist and bursting with chocolate flavour. Not overly sweet. And of course, they're extremely easy to make.

I adapted and turned the Allrecipes zucchini brownies into these healthy yumminess by swapping some ingredients for awesome wholesome ones.

Lets Talk Ingredients

Spelt flour - If you are not familiar with it, you can read my post on what is spelt flour. You can use oats flour (although I'm not totally into the texture it works) or all-purpose flour (well if you don't mind it).

Baking soda & salt - Leavening agent and salt also boosts the chocolate flavour. Don't use baking powder.

Oil - I use olive oil for this recipe. You can use your favourite oil. Avocado? Coconut? Your choice.

Unrefined brown sugar - I love it in my healthy recipes. You can totally use coconut sugar or any type of brown sugar. It's totally fine. If you don't have any, plain old white sugar works with no problem.

Unsweetened cocoa powder - Yes, unsweetened. Just plain cocoa powder, nothing else.

Vanilla extract - Anything is better with some vanilla extract, right?

Zucchini - Some recipes call for small sized zucchinis. Well for today's recipe, it doesn't matter. What matters is to grate is using your fine grater. This ensures that it cooks properly and totally disappears in the brownies. You'd be needing around ½ medium sized zucchini.

Chocolate topping - It's optional. I like some drizzles of dark chocolate on top. You can use whatever chocolate you like, no problem.

Tips On Getting It Right

Just a few tips so that you make these healthy zucchini brownies with ease and stress free.

Zucchini - Like I mentioned earlier, grate it using your fine grater. Refer to my video below to see the one that I'm using. Also, lightly pack the grated zucchini into the cup, when you're measuring. We want a huge load of it. There's no need to squeeze out the liquid from the zucchini. In fact, we want all the liquid, it'll help to get moist brownies.

Mix wet and dry ingredients very well - When you mix those two, you'll get a semi-dry mixture. Don't worry. Just mix everything well until you get no huge lumps.

Add zucchini at last - Also when you add the grated zucchini, you'd think that there's no way this will be a wet enough batter. Again, don't worry. Just keep on mixing because as you mix, the liquid from the zucchini will blend together with the other ingredients. You will get a thick spreadable batter at the end.

Oven temperature - I use and recommend a portable oven thermometer like this to get a precise reading. All ovens are different, so know yours.

Don't over bake - Relating to my tip above, having a correct oven temperature helps you not to over bake. Over baking brownies will make them dry.

How To Store

Store them in an air tight container in the fridge. Best consumed within 3,4 days.

You can also freeze them in portions. Thaw at room temperature.

Hope you'll give this healthy zucchini brownies a try. Let me know what you think!

📮 Save this recipe for later!

Lets Talk Ingredients

Tips On Getting It Right

How To Store

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