Healthy zucchini brownies
A rich and moist gluten and dairy free brownie with the secret ingredient of zucchini. And no refined sugar. Double bonus!
Healthy brownies with a sneaky vegetable ingredient? Yep – that’s what these are. I have had so many compliments on my brownies recently (all flavors – see the recent Brownie Challenge) and I have been postponing posting this recipe for ages.
This recipe started out when Henry’s teacher (thanks Janet) gave us a whole pile of shredded zucchini, and showed me her never-fail brownie recipe. Me, being me, decided to try to make this with no refined sugar, and make them slightly healthier. After a few iterations, this one won hands down. It looks a little ugly, but that’s because it’s just so moist!
You can frost these with my healthy frosting (recipe here) or just a simple peanut butter / honey / cocoa topping and that worked really well also. Or you could do a normal buttercream frosting, but that would be defeating the purpose of having no refined sugar in the brownie!
Anyway you wish, try these and hopefully, you’ll be pleasantly surprised!
- 2 cups grated zucchini (squeezed and patted down to remove most of the moisture)
- 2 cups almond flour
- 1/2 cup ground flaxseed
- 200g honey
- 1 1/2 tsp baking soda
- 1/4 cup cocoa
- 1/4 cup apple sauce
- 2 tsp vanilla
- 1/2 cup walnuts
- Preheat oven to 350F. Prepare an 8" x 8" baking pan with parchment paper or baking spray.
- Mix dry ingredients together.
- Add wet ingredients, except zucchini and, and combine thoroughly.
- Fold in the zucchini and nuts.
- Pour or scoop into prepared baking pan and cook for 25-30 minutes.
- Leave to cool in pan for 10 minutes before removing.
- Cut into 16 bars when completely cool.