Healthy Zucchini Brownies
Ultra rich & moist Healthy Zucchini Brownies are incredibly delicious and made with whole wheat flour and no butter or refined sugars. This zucchini brownie recipe is a must make for zucchini season!
Servings: 9 servings
Ingredients
- 2 medium zucchini shredded
- 1 large egg
- 1/4 cup coconut oil melted
- 1/2 cup maple syrup or honey
- 2 tsp vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1 cup whole wheat flour
- A pinch of fine salt
Instructions
- Preheat the oven to 375F and line an 8x8-inch baking dish with parchment paper.
- Shred the zucchini and use your hands to squeeze as much water as you can from it.
- In a large bowl, whisk the egg together with the melted coconut oil, maple syrup and vanilla extract.
- In a second bowl, combine the cocoa powder with the baking powder, flour and salt.
- Pour the wet ingredients over the dry ones and stir to combine. The batter will be thick at this stage. Stir in the shredded zucchini.
- Transfer to the prepared baking dish and bake for 22-25 minutes. The center will be a bit soft, but will fully set as it cools.
- Allow the brownie to completely cool after baking, then cut and enjoy!
Notes
- Store any leftover brownies covered or in an airtight container in the fridge for up to 1 week.
- You can freeze these too! Separate the bars with parchment or wax paper and place them in an airtight container in the freezer for up to 2 months. When you’re ready to enjoy, thaw them in the fridge and then bring them to room temp.
Nutrition
Serving: 1brownie | Calories: 173kcal | Carbohydrates: 26g | Protein: 4g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 21mg | Sodium: 38mg | Potassium: 284mg | Fiber: 4g | Sugar: 12g | Vitamin A: 118IU | Vitamin C: 8mg | Calcium: 53mg | Iron: 1mg