Brownies are by far one of the worst desserts you could eat, they’re usually full of fat, too much sugar, and loads of unhealthy carbohydrates. A normal recipe contains about 280 calories in just one brownie, and we all know we don’t just have one brownie. Lucky for us there is a way to make them healthier.
I know what you’re thinking; do they really taste like brownies if they’re made with zucchini? Of course they do! In fact most people wouldn’t know they were made from a vegetable unless you told them. That is how unexpectedly healthy and delicious they are. These Zucchini Brownies are by far the best low-carb, dairy free, and healthy version of making the sweet chocolaty dessert. Not to mention its 100% vegan.
These babies are low-carb and high in fiber, they’re made with a combination of whole grain flour and shredded zucchini, instead of regular all-purpose flour! This healthier-alternative is a must try for any occasion. You don’t have to skip dessert anymore, if eating dessert also means eating your vegetables. 😉
A table with a comparison between a regular brownie recipe vs. this recipe is below. Sugar is reduced 76% in the zucchini brownies, oil is 50% reduced , and calories in one brownie piece is reduced by 59%. That means you would be sparing yourself an extra 165.75 calories with these zucchini brownies. I also added an optional secret ingredient to the list in case you’re feeling adventurous, cayenne pepper. It adds just the right amount of spice and warmth to the brownies so there’s no need to shy away from it. Check out the recipe below!
- 1 1/3 cups whole wheat
- 1/3 cup cocoa powder
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1/4 tsp cayenne pepper (*optional secret ingredient … not so secret anymore)
- 1/3 cup canola oil
- 1/2 cup sugar
- 2 teaspoons vanilla extract
- 2 1/3 cups shredded zucchini (1 large or 2 small zucchinis)
- 1 tbsp. water
- chopped nuts (I used walnuts) to top and decorate
- Preheat oven to 350°F. Spray cooking pan of choice with canola oil.
- In a medium bowl whisk all dry ingredients together; flour, cocoa, baking soda, sugar, cayenne pepper and salt.
- Shred zucchinis in a chopper or cheese grater until you reach the needed amount.
- Add zucchini’s into the dry ingredients, with a large spoon combine it as best you can. Add canola oil and fold the mixture over and over again until the batter begins to look less floury. Let the mixture sit for a 5 minutes so the batter can absorb the moisture from the zucchini. You’ll start to see the mixture become more like batter. If your mixture is still very powdery, add 1 tablespoon of water (start with 1 tablespoon and work up from there if needed, stirring well after each addition). The batter will be very thick but shouldn’t be powdery. Depending on the amount of moister in the zucchini’s (may be different every time). Be mindful of how much water you use, it may end up tasting like cake if you add too much. Spread in prepared pan.
- Bake 25-30 minutes. To check, take a toothpick and insert into the middle of the pan. If it comes out dry the brownies are ready. Enjoy!
Note: These brownies are best stored in an airtight container, or in the fridge and eaten within 2 days.