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    El Mundo Eats » Bar

    Published: Sep 13, 2020 · Updated: Mar 14, 2023 by Bea & Marco · This post may contain affiliate links · 5 Comments

    Eggless Healthy Zucchini Brownies

    Jump to Recipe
    stacked brownies on a cooling rack

    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

    Eggless zucchini brownies 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.

    overhead view of brownies

    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!

    side view of vegan brownies

    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

    Video Recipe

    

    📖 Recipe

    3 stacked eggless zucchini brownies

    Eggless Healthy Zucchini Brownies

    An adaptation from Allrecipes zucchini brownies, made healthier! These brownies are super tender and moist. With just a handful of healthier ingredients, you can enjoy them in no time. Don’t worry about the zucchini part, you won’t be able to taste it at all. They are eggless also, if you’re wondering. Do try!
    Author: Bea & Marco
    5 from 3 votes
    Print Pin Rate
    Servings: 16 pieces
    Prep Time15 mins
    Cook Time20 mins

    Equipment

    • 8" square pan (removable bottom)

    Ingredients  

    Dry Ingredients

    • 1 cup spelt flour (130 g)
    • ⅓ cup unsweetened cocoa powder (25 g)
    • ¾ teaspoon baking soda
    • ½ teaspoon salt

    Wet Ingredients

    • ⅔ cup unrefined brown sugar (90 g)
    • ¼ cup oil (60 ml)
    • 1 teaspoon vanilla extract
    • 1 cup grated zucchini (200 g), lightly packed
    Prevent your screen from going dark

    Instructions

    Dry Ingredients

    • Mix all ingredients in a bowl, set aside.

    Wet Ingredients

    • 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!

    Notes

    • Use spoon and level method when measuring the flour  (for cup measurement)
    • Use a portable oven thermometer for a more precise temperature reading (I use it too)
    • Refer to my post above for ingredients notes and tips

    Nutrition Facts

    Serving: 1brownie without topping, Calories: 87kcal, Carbohydrates: 11.2g, Protein: 1.7g, Fat: 3.7g, Sodium: 126.4mg, Potassium: 60.5mg, Fiber: 1.3g, Sugar: 5.7g
    Tried this recipe?Mention @elmundoeats and tag #elmundoeats!

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    Reader Interactions

    Comments

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    1. Maureen says

      April 05, 2021 at 11:47 am

      5 stars
      Hello Bea, I just baked this delicious zucchini brownies and turned out perfect! Thanks a lot for this healthy recipe.

      Reply
      • Bea says

        April 05, 2021 at 1:53 pm

        Hi Maureen! I'm happy that you liked them. Do check around here for more healthy recipes, if you're interested. Thank you! ❤️

        Reply
    2. Dan says

      March 05, 2021 at 2:30 pm

      5 stars
      Love them. Thanks!

      Reply
    3. Kate says

      October 01, 2020 at 12:58 pm

      5 stars
      Hello Bea,
      I made your fudge brownies they were great. I decided to give these a try to cheat my kids and lord they loved them!!!
      Thanks a bunch!
      - Kate

      Reply
      • Bea says

        October 02, 2020 at 9:59 am

        Haha! What they don't see, they don't know 😀 . Glad that everybody loved it, thank you Kate!

        Reply

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    Bea and Marco from El Mundo Eats

    Hi! We're Bea & Marco, the married couple behind this food space. I cook, he takes photos & videos. Malaysian & Argentine living in Spain. All eaters welcome!

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