Soft, Healthy and fudgy brownies made with Zucchini, they are so chocolatey and delicious that you will never make regular brownies after this. They are Eggless, Sugarless(has maple syrup), dairy-free, flourless, gluten-free, has vegetables and are loaded with protein. The most important thing of all, they are made in one bowl with just a spatula. Are you sold yet? Did I mention that they are so easy to make? I am so excited to share this recipe. 😁
Why use Zucchini in a brownie?
Zucchini/Courgette is a versatile summer squash which can be used in both savory and sweet dishes. I was completely bowled over when I first tasted Zucchini bread, I was genuinely surprised. Then I looked up more recipes for Zucchini in desserts and this brownie inspired me the most. My daughters and I are chocoholics and we will make and eat brownies in a pinch. And if its secretly healthy with loads of nut butter and zucchini, bring it on!
A few good things about Zucchini:
Zucchini is rich in several vitamins and minerals and also rich in antioxidants. Do not peel the skin, the skin is loaded with antioxidants that provide various health benefits. They are low-carb and rich in fiber. They are also rich in potassium, almost the same as a banana. So its a good thing to include Zucchini in your diets. And this brownie is an awesome way to do it.
How is this healthy and different from Regular brownie?
I like to make brownies because they can be made very easily and take very less effort. We don’t need to make the batter light and airy like a cake, a brownie can be dense or light, it depends on what you like. I personally like a dense and chewy brownie with a crisp edge. This recipe achieves that perfect balance. Lets see how we are making this brownie healthy.
- The most important thing of all, it has no flour so naturally making it gluten-free. Instead, it has 1 whole cup of nut butter. A whole lot of good fats, if you ask me. You can use any nut/seed butter you like. I like almond butter or mixed nut and seed butter. If you are a fan of peanut butter, go nuts or I would say go legumes! 😆
- It has about 1 and 1/2 cups of zucchini in there, that is about 2-3 Zucchini, that’s a pretty good deal.
- I have used oil in the recipe below but you can make it oil-free and use only applesauce or use half applesauce and half oil.
- This recipe uses pure maple syrup which is the best alternative to sugar. You can use any liquid sweetener you prefer.
- This recipe also uses flax meal(flax seed powder) to add that additional benefit of good fats/omega-3 essential fatty acids.
How do you store these brownies?
These brownies stay great when stored in a refrigerator and will stay good in refrigerator for at least 5 days. They freeze well and thaw out even fudgier than before. Though my batch of brownies never lasted long enough to freeze, I would recommend freezing if you have a lot of leftover brownies.
Now, do you think this brownie is better than a regular brownie? If yes, lets get to the recipe then…
Zucchini BrowniesCourse: DessertsDifficulty: Easy
Healthy and fudgy Vegan and Gluten-free Zucchini brownies that are so decadent and delicious.
1 and 1/2 cups grated Zucchini
1/3 cup raw cacao powder/cocoa powder
1/4 cup Avocado oil/any oil
1/4 cup unsweetened applesauce( or replace applesauce with 1/4 cup more oil)
1 tbsp flax meal
1/3 cup pure maple syrup/ agave syrup/ raw honey
a pinch of salt(1/8 tsp salt)
1 tsp baking soda
1 tsp vanilla extract
1 cup vegan dark chocolate chunks/ regular chocolate chips
- Preheat oven to 350F and line a 8×8 baking pan with parchment paper. Place the parchment paper with raised edges so you can lift it up and cut the brownie easily after baking. Spray with avocado oil cooking spray or grease with some butter.
- Grate the Zucchini and put it into a muslin cloth. You can use a thin kitchen towel if needed. Squeeze out as much water from the zucchini as you can.
- Mix the flax meal with 3 tbsp water and keep it aside. It will become like a gel which is important. This is called a flax egg and its a perfect replacement for egg.
- Warm up the nut butter so its easy to mix in. This is an optional step, skip this step if your nut butter is already soft.
- Mix in nut butter, grated and squeezed zucchini, cocoa powder, salt, maple syrup, oil, applesauce, flax egg. Mix them all together once with a spatula.
- Add in baking soda, vanilla extract and 1/2 cup of chocolate chips. Mix it well. Reserve the rest of chocolate chips for later.
- Pour into the prepared 8×8 baking dish and top off with rest of the chocolate chunks.
- Bake for 40-55 minutes. Keep Checking after 35-40 minutes mark to see if the toothpick comes out clean. Let it rest in the pan until it cools down completely. Then cut into desired number of pieces.
- Remember to squeeze out as much water as possible from Zucchini. If you leave out water, the brownie will take longer to cook and will be soft and mushy.
- Baking times may vary. Some ovens might take longer to cook. Set the time to 1 hour to start with and keep checking the brownie with a toothpick/skewer after 35 minutes.
- Wait until the brownie completely cools down. Don’t rush and cut the brownie as soon as it bakes. Trust me on this 😁
This brownie tastes amazing on its own and even better when served with ice cream, chocolate drizzle and mini chocolate chips 😋
Please do try this recipe and let us know how it goes! We would love to hear from you.
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I tried out this recipe – turned out great. I made the version with almond butter, and with honey. The texture of the brownies was perfect. I think adding in the baking soda was brilliant- gave a good height to the brownies. No one, even my husband could tell that they were flourless brownies and no one figured out they were made out of zucchinis. Definitely going to file this recipe to add to my repertoire! Thanks 🙂