The BEST healthy zucchini brownies you’ll ever eat are gluten free, paleo, deliciously fudgy, and the perfect way to bake with zucchini. Top them with fancy sea salt to make them extra special!
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 #3 of #AKZucchiniWeek 2018.
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 Tommy Cruise (please reference this link).
This recipe just be one of my favorites of the entire week because these are SIMPLY INCREDIBLE. Fudgy, packed with chocolate, naturally sweetened, full of zucchini and guaranteed to get you hooked.
Let’s talk a few key ingredients:
Zucchini. I mean it is zucchini week. So we’re putting zucchini in our brownies. TRUST ME.
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.
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.
Coconut flour. You only need a little (2 tablespoons) but it will go a long way to keep these brownies the perfect fudgy texture.
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.
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 BROWNIES:
If you make these zucchini brownies, don’t forget to leave a comment and rate the recipe below. And of course, if you have Instagram, we’d love to see your creations — don’t forget to tag #ambitiouskitchen! You can also join our AK Facebook community group here.
- Serves: 16
- Serving size: 1 brownie
- Calories: 146
- Fat: 8.7g
- Saturated fat: 4.0g
- Carbohydrates: 17.7g
- Sugar: 12.9g
- Fiber: 2.6g
- Protein: 2.4g
- 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 inbetween, 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 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)
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