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.
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.
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.
Clean Eating Zucchini Brownies
- 2 cups zucchini, coarsely shredded (not tightly packed)
- 1 large egg, whisked
- 1/2 cup coconut oil, melted
- 1/2 cup maple syrup or raw honey
- 1 tsp pure vanilla extract
- 1/2 cup cacao powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup whole wheat flour
- 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.
- 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.
- 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.
*I have updated the recipe since first posted.