Best Ever Healthy Zucchini Brownies
Rich and delicious Healthy Zucchini Brownies made with shredded zucchini, whole wheat flour, and no refined sugar. Super moist and fudgy!
Equipment
- colander
- 8 x 8 glass baking dish
- mixing bowl
- Spatula
Ingredients
- 2 cups zucchini, shredded large size, 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 become fudgier the next day, especially if stored cut up and separated or refrigerated. Store in an airtight container for up to 4 days.
Nutrition
Serving: 1brownieCalories: 125kcalCarbohydrates: 14gProtein: 2gFat: 8gSaturated Fat: 6gTrans Fat: 1gCholesterol: 10mgSodium: 77mgFiber: 2gSugar: 7g
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