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 yumness by swapping some ingredients for awesome wholesome ones.
Lets Talk Ingredients
Spelt flour - What is it? You can read my post here. You can use oats flour (although I'm not totally into the texture but 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!
Hungry For More Healthy Treats?
Well you're in luck. Check these out:
- Carrot cake muffins with frosting
- Chocolate chip cookies
- Upside down peach cake
- Oats banana muffins
- Chocolate peanut butter banana bread
Eggless Healthy Zucchini Brownies
- 1 cup spelt flour (130 g)
- ⅓ cup unsweetened cocoa powder (25 g)
- ¾ tsp baking soda
- ½ tsp salt
- ⅔ cup unrefined brown sugar (90 g)
- ¼ cup oil (60 ml)
- 1 tsp vanilla extract
- 1 cup grated zucchini (200 g), lightly packed
- Mix all ingredients in a bowl, set aside.
- Into another bowl, add in sugar, oil and vanilla extract. Using a spatula, mix everything well. You will get a thick paste.
- Now add in dry ingredients and continue mixing until everything is well combined with no huge lumps. You will get semi-dry mixture.
- Finally add in zucchini. Continue mixing until you get a thick wet batter. Pour into an 8 inch (20 cm) square pan that has been greased and lined.
- Bake in a preheated oven at 350ºF(175ºC) at lower ⅔ rack, using upper and lower heat, conventional mode, for 20 minutes or until a skewer inserted in the center comes out slightly wet. If it comes out dry it means that you over baked it.
- Remove from the oven and leave for 5 minutes before taking it out from the pan to cool completely. Slice into 16 equal portions and then drizzle the top with some melted dark chocolate. Enjoy!
- Use spoon and level method when measuring the flour (for cup measurement)
- Use portable oven thermometer (like this one) for a more precise temperature reading (I use it too)
- Refer to my post above for ingredients notes and tips