Who wants to eat the most delicious, nutritious healthy brownies in all the land? YOU DO?
Oh good, I’m glad you’re here.
Welcome to Day #4 of #AKZucchiniWeek 2019. This recipe is technically from last year’s annual zucchini week — HOWEVER this zucchini brownie recipe is one of my favorites so I knew I just had to share it again to encourage you to bake these babies up.
So say WUD UP to my healthy zucchini brownies aka the BEST zucchini brownies out there. This recipe officially goes in my ‘best of’ series!
You know me, always trying to experiment with baked goods to make them both nourishing, wholesome and delicious enough for you jump on a couch like good old crazy pants Tommy Cruise (please reference this link).
This recipe just be one of my favorites of the entire week because these are SIMPLY INCREDIBLE. Fudgy, paleo, gluten free, packed with chocolate, naturally sweetened, full of zucchini and guaranteed to get you hooked!
What’s in these healthy zucchini brownies?
These healthy zucchini brownies are packed with nourishing ingredients, plus they’re naturally sweetened and both dairy free and gluten free. There’s no butter in this recipe either; instead these use nutrient dense tahini, a tiny bit of coconut oil and zucchini to keep them fudgy. It sounds crazy, but somehow these beautiful fudgy paleo brownies taste INCREDIBLE! Here are the ingredients you’ll need:
Zucchini: I mean it is zucchini week. So we’re putting zucchini in our brownies. JUST DO IT.
Tahini: you know, my latest obsession in life. If you aren’t into tahini yet, I’m here to convince you. I especially love it paired with chocolate since it happens to be just slightly bitter and earthly. It compliments these brownies very well. Here’s my favorite brand to use. (Don’t worry, you can also sub almond butter!)
Pure maple syrup: I adore pure maple syrup in baked goods because the flavor isn’t as noticeable as honey. It provides nourishing vitamins and it’s from the TREES. What more could you want in an all natural sweetener?!
Coconut sugar: the caramel-like flavor that comes from coconut sugar helps to make the flavor of these brownies outstanding. Similar to maple syrup, it’s an all natural sweetener! And yes, this recipe requires that you use both. If you don’t have coconut sugar, just sub brown sugar!
Coconut flour: you only need a little (2 tablespoons) but it will go a long way to keep these brownies the perfect fudgy texture. If you don’t have coconut flour, you can try using oat flour
Cacao powder: I’ve started to use cacao powder instead of cocoa powder in my recipes because it’s less processed but tastes exactly like cocoa powder. Each serving of cacao powder provides 25% of your daily magnesium, 10% iron and 18% fiber. This is the brand that I typically buy. If you don’t have cacao powder, use a good-quality unsweetened cocoa powder.
Coconut oil: you’ll only need two tablespoons for the entire recipe! If you don’t want to use coconut oil, feel free to sub melted vegan butter or regular butter.
Chocolate chips: I love using chocolate chips in these brownies. If you want to keep these dairy free, be sure to use dairy free chocolate chips (such as the Enjoy Life brand).
Alright enough talking, it’s time to bake these bad boys up.
Pro tip: Put them in the fridge for a delicious cold SUPER fudgy brownie! ENJOY!
See how to make the zucchini brownies:
See you back here tomorrow for another delicious zucchini week recipe! xo.
The Best Zucchini Brownies You'll Ever Eat
- 1 cup shredded zucchini that’s been squeezed of excess moisture
- 1 large egg
- 1/2 cup tahini*
- ¼ cup pure maple syrup
- ½ cup coconut sugar
- 1 teaspoon vanilla extract
- ½ cup high quality cocoa powder (or cacao powder)
- 2 tablespoons coconut flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons melted and cooled coconut oil
- ⅓ cup chocolate chips, dairy free if desired
- Optional: ½ cup chopped walnuts
- For the topping
- 2 tablespoons chocolate chips, dairy free if desired
- 1/2 teaspoon coconut oil
- Fancy sea salt, for sprinkling on top
Preheat oven to 350 degrees F. Line an 8x8 inch pan with parchment paper and spray with nonstick cooking spray.
In a large bowl, add your shredded zucchini, making sure it is squeezed of all excess moisture with a paper towel. This is very important. SQUEEZE IT AND GET ALL THAT WATER OUT!
Next add in egg, tahini, maple syrup, coconut sugar and vanilla; stir until smooth. Gently stir in cocoa powder into the batter, mixing until well incorporated.
Next add in coconut flour, baking soda, salt and finally the melted coconut oil. Stir until well combined. Fold in chocolate chips (and walnuts if you are using).
Pour into prepared pan. Bake for 30-35 minutes or until toothpick inserted into center comes out with just a few crumbs attached (it should not be completely wet, but a little gooeyness is just fine).
Allow to cool completely. This will be tough, but it’s the best way to make sure the bars stay together perfectly since they will be moist.
Once ready for the chocolate drizzle: Add 2 tablespoons chocolate chips and coconut oil to a small microwave safe bowl. Microwave in 30 second increments, stirring in between, until chocolate is melted.
Drizzle over zucchini brownies. Sprinkle with a little fancy sea salt (trust me, it’s good!). Cut into 16 squares.
*To sub tahini: Instead of tahini, feel free to use almond butter, sunflower seed butter or cashew butter. I would not recommend peanut butter because it throws off the flavor. Tahini is best though and I have only tested the recipe using tahini.
To make it vegan: I recommend using 1 flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water). Let it sit in fridge for 5 minutes before using in recipe.
If you like these brownies you might also like:
Double Chocolate Zucchini Bread (vegan + allergy friendly)