Healthy zucchini brownies are sweet, fudgy and made healthier with zucchini, ground flax, whole wheat flour and much less sugar than your average brownie recipe.
I call these Back-to-School Brownies
I would never rush the end of summer but there is something about late August that puts your mind into September, and revs the back-to-school engine when it is still beach weather.
Looking ahead to the start of school, I’m already thinking about snacks to bake for my kids to take in their lunches or to nibble after school. I’m in search of recipes that are on the healthy side.
Zucchini is piled high at the markets these days. I have been stocking up and adding it to all sorts of things, including baked goods. Zucchini is great for baking because it is tender and doesn’t have a lot of flavour on its own.
I love zucchini bread and muffins but these healthy zucchini brownies are a new favourite. They’re sweet and fudgy but made healthier with zucchini, ground flax, whole wheat flour and much less sugar than your average brownie recipe.
Looking for more ways to add zucchini to your baking? Try my mom’s Lemony Zucchini Muffins.
Tips for making healthy zucchini brownies
- Grate the zucchini on the large-hole side of a box grater. Then squeeze out as much liquid as possible. (Squeeze it a handful at a time.)
- Can substitute honey for the maple syrup, or maple syrup for the honey.
Healthy Zucchini Brownies Recipe
Course: DessertsDifficulty: EasyServings
12
servingsPrep time
30
minutesCooking time
40
minutesTotal time
1
hour10
minutesHealthy zucchini brownies are sweet, fudgy and made healthier with zucchini, ground flax, whole wheat flour and much less sugar than your average brownie recipe.
Ingredients
½ cup oil or melted butter
1 cup sugar
1 Tbsp. vanilla
1 large egg, room temperature
3 Tbsp. maple syrup
2 Tbsp. honey
1 cup all-purpose flour, spooned in
1 cup whole wheat or spelt flour, spooned in
¼ cup ground flax
½ cup cocoa powder
1 ½ tsp. baking soda
½ tsp. salt
2 cups shredded zucchini, excess liquid squeezed out*
½ cup + 2 Tbsp. chocolate chips
Directions
- Preheat oven to 350 F
- Line a 9”x 9” pan with parchment paper or grease it well
- In a large bowl whisk flours, flax, cocoa powder, baking soda and salt
- In another bowl whisk together oil, sugar, vanilla, maple syrup and honey
- Beat in the egg.
- Add this mixture to the dry ingredients and mix well
- Fold in the zucchini and ½ cup of the chocolate chips. (Batter will be very thick)
- Spread in prepared pan. Sprinkle over remaining 2 Tbsp. of chocolate chips and press them into the batter a bit.
- Bake for 35 to 40 minutes
