Eggless Healthy Zucchini Brownies
An adaptation from Allrecipes zucchini brownies, made healthier! These brownies are super tender and moist. With just a handful of healthier ingredients, you can enjoy them in no time. Don’t worry about the zucchini part, you won’t be able to taste it at all. They are eggless also, if you’re wondering. Do try!
Servings: 16 pieces
Ingredients
Dry Ingredients
- 1 cup spelt flour (130 g)
- ⅓ cup unsweetened cocoa powder (25 g)
- ¾ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ⅔ cup unrefined brown sugar (90 g)
- ¼ cup oil (60 ml)
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (200 g), lightly packed
Instructions
Dry Ingredients
- Mix all ingredients in a bowl, set aside.
Wet Ingredients
- Into another bowl, add in sugar, oil and vanilla extract. Using a spatula, mix everything well. You will get a thick paste.
- Now add in dry ingredients and continue mixing until everything is well combined with no huge lumps. You will get semi-dry mixture.
- Finally add in zucchini. Continue mixing until you get a thick wet batter. Pour into an 8 inch (20 cm) square pan that has been greased and lined.
- Bake in a preheated oven at 350ºF(175ºC) at lower ⅔ rack, using upper and lower heat, conventional mode, for 20 minutes or until a skewer inserted in the center comes out slightly wet. If it comes out dry it means that you over baked it.
- Remove from the oven and leave for 5 minutes before taking it out from the pan to cool completely. Slice into 16 equal portions and then drizzle the top with some melted dark chocolate. Enjoy!
Notes
- Use spoon and level method when measuring the flour (for cup measurement)
- Use a portable oven thermometer for a more precise temperature reading (I use it too)
- Refer to my post above for ingredients notes and tips
Nutrition
Serving: 1brownie without topping | Calories: 87kcal | Carbohydrates: 11.2g | Protein: 1.7g | Fat: 3.7g | Sodium: 126.4mg | Potassium: 60.5mg | Fiber: 1.3g | Sugar: 5.7g
