Healthy Zucchini Brownies

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Healthy Zucchini Brownies Recipe with coconut oil, raw honey and whole wheat flour. Moist and a real deal zucchini brownies. | ifoodreal.com

I baked these healthy zucchini brownies 3 times last week. Everyone loved them so much but needless to say we are “brownied out”. The rest went to the freezer. Made with coconut oil, raw honey and whole wheat flour these healthy zucchini brownies are super healthy. And I’m the one who doesn’t run away from organic wheat.:)

It was my first time making zucchini brownies but after enjoying black bean brownies recipe so much, I had a feeling I would love these too. Black bean brownies are very fudgy where as the texture of zucchini brownies is more between cake and brownies, but not completely cakey and super moist.

Healthy Zucchini Brownies Recipe with coconut oil, raw honey and whole wheat flour. Moist and a real deal zucchini brownies. | ifoodreal.com

MY LATEST RECIPES

I baked these healthy zucchini brownies 3 times and each time they came out a tad different. The first batch was the best. The most important tip I can give you is to cut brownies, place on a plate and their sides and edges will dry up a bit overnight and become more fudgy. In fact, these brownies taste better with each day.

Healthy Zucchini Brownies Recipe with coconut oil, raw honey and whole wheat flour. Moist and a real deal zucchini brownies. | ifoodreal.com

The batter is super delicate and do not judge the book by its cover aka when you first take the brownies out of the oven they will look soft. They top should be soft and glossy but the centre shouldn’t be too jiggly. I explain in the recipe and it also depends on the pan you use and your oven. Just bake at least 20 minutes and then go by the look.

The tip with zucchini is do not overpack your measuring cup because even extra 1/4 cup increases baking time. Happened to me. These healthy zucchini brownies is the case when whole wheat flour is easy to bake with as we want brownies to be more dense and fudgy vs. light baked goods made with all-purpose flour.

And I have a bazillion of other brownie recipes: healthy peanut butter brownies, vegan protein brownies, no bake black bean brownieshealthy pumpkin brownies and black bean brownies recipe.

Enjoy!

Recipe

Clean Eating Zucchini Brownies

Clean Eating Zucchini Brownies

Yield: 16 brownies

Ingredients

Directions

  1. Place zucchini in a colander while you are getting other ingredients ready. Preheat oven to 375 degrees F and line 8" x 8" baking dish with unbleached parchment paper.
  2. In a large bowl, add egg through pure vanilla extract and whisk to combine. Add cacao powder and whisk until well mixed. Give zucchini a gentle squeeze but do not ring out liquid completely. Add to a bowl and stir with spatula. Add flour and mix well until combined. Pour into prepared baking dish and level with spatula.
  3. Bake for 18 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 and brownies are T sensitive. Remove from the oven and let cool for about an hour in the pan. Lift by the parchment paper flaps and transfer to a cooling rack to cool off completely. Cut into 16 squares. A tip: brownies become fudgier the next day, especially if stored cut up and separated. I leave them on a plate covered with kitchen towel on a counter overnight.
  4. Storage Instructions: Store in a glass airtight container in a cool dry place for up to 4 days, in a refrigerator for up to a week and in a freezer for up to 3 - 4 months.

Notes

*I have updated the recipe since first posted.

http://ifoodreal.com/healthy-zucchini-brownies/

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42 comments on “Healthy Zucchini Brownies

  1. These are in the oven as we speak, can’t wait to try them! Also, I don’t not bake alot, so when I do, I go completely by the recipes directions, and I just wanted to let you know that in your directions I could not find where it said to mix in the coconut oil, syrup/honey, baking soda and salt. I realized after I put in the flour, that I had not put in the other wet ingrediants, so I mixed it in after, along with the baking soda. Hopefully they still turn out as amazing as yours look! Thank you for sharing!

      1. I think you’re missing a few steps… the directions do not include when to add the coconut oil, b. Soda. Salt and maple syrup.

  2. Response to my earlier comment. I’m sorry I missed the “through” part. Directions are fine, my mommy brain is not…Thanks again for sharing:)

  3. Hi Olena,
    Have you ever tried these with coconut flour? I ran out of whole wheat flour and wanted to see if coconut flour will do the trick. Thank you for your awesome recipes!

    1. Hi Natalie. No, you can’t substitute coconut flour for gluten flour. Coconut flour is very “thirsty” and has no gluten. It is very tricky to bake with. You are welcome:) Wait until you get a ww flour.

    1. 135 mg per each brownie. Daily recommended intake 2,000mg. Are you going to eat all 16 brownies at a time? Comments like this make me smile. So easy to just come in and throw in theories…

  4. Zucchini Brownies is a winner. Great flavour, it is just divine.
    Hi Olena,Thank you for your healthy recipes xx
    July 30th 2015

  5. Hi!
    Could you use apple sauce instead of the egg? I usually do this when I bake cakes and cookies but wasn’t sure how it would work with these.

    1. No. I know what you mean but in this recipe egg is crucial. I made these brownies without an egg and they were really like a cake. It will be the same issue with applesauce. I mean you can do it but brownies will be very cakey.

    1. You could for sure. I don’t because I just pack it tightly or don’t pack it and that is it. Zucchini is not like flour that can throw off recipe by much. I hate weighing and measuring all together. But I have to for blog purposes. I cooked by the eye measure all my life so if I can avoid scale I will. In this case, scale is avoidable.

  6. I’ve tried this recipe and even though I ended up with a chocolate cake, it was delicious fluffy…I can say it was a perfect accident!. I changed spelt flour (+2 tbsp over the measure) instead of whole wheat. I will try again with same measures instead of adding 2 tbsp and also I think I need to baked them in a lower temperature to get the right consistency,

    1. No, I don’t, sorry. I went through a stretch of not posting nutritional info and then got “harassed” for it.:) But not this recipe. You can quickly do it yourself using spark people calculator.

      1. Health and weight loss are not about calories and low fat but rather eating real food and moderation. On top, modifying liquid amounts in recipe will not yield proper results.

  7. Question:
    My daughter hates seeing the string of zucchini in anything. What are your thoughts on if this recipe work if I blended the zucchini with the wet ingredients? (I blended all the wet ingredients along with banana and zucchini together in your muffin recipe and it worked great).

    1. Hi Jeanelle. This recipe calls for zucchini to be drained a bit. So I think if you blend zucchini first by itself and drain a bit of water, then add the rest of ingredients and blend it should work. Or shred zucchini, drain a bit and then blend. More work though but maybe better to ensure recipe’s success. See, zucchini banana chocolate chunks muffins call for not squeezed zucchinis all. So, that is easy to blend. I think do what said and you should be fine.

  8. As a mother who’s trying to make healthy school snacks for my children, these are great! They love them! These will be in a permanent rotation in our household. Thank you

  9. These are great! I can’t wait to make you zucchini bread recipe next! We got so much zucchini this year that even freezing it hasn’t used it all up haha!

    1. Haha, isn’t it the same story every year?! They are so easy to grow, like cucumbers. That is why I keep making and posting zucchini recipes, they are just everywhere right now and so easy to cook with! Enjoy!

  10. Thank you for sharing this recipe. It’s brilliant. I cook it a little longer and it is the nicest cake consistency. Great way to get veggies into fussy eaters.

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