This post may contain affiliate links. Read our full disclosure.
I only make a few zucchini recipes and it’s usually the ones that are absolutely worth making. This recipe is one of them.
Sure, I can make zucchini fritters, zucchini lasagna, or an absolutely scrumptious crepes cake using zucchini but here’s the thing….
I usually freeze shredded zucchini when a bountiful comes. And what goes best with something that is full of liquid coming from the freezer? These zucchini brownies, no doubt!
Healthy Zucchini Brownies
I call these healthy zucchini brownies because they truly have whole grains (freshly milled soft white wheat berries) and healthier swaps for some main ingredients.
This recipes comes from a good Mennonite friend who has this written down in her collection of recipes.
Sometime after the excitement of milling her own grains she experimented with this recipe and sent me photos of the most fudgy, gooey, ooey brownies with the most enticing chocolate frosting!
Kitchen Tested Zucchini Brownie Recipe
Of course I asked her for the recipe and so, she sent me the recipe which was originally zucchini brownies using white flour. Thankfully, I have already figured out how to convert any recipe to fresh milled flour and started testing the recipe.
This recipe needed some adjusts even after converting the grains. So, a little less fresh milled flour was required because… Well, zucchini is a tricky component when it comes to brownies.
I have made these zucchini chocolate brownies, countless of times!
Batches with frozen and thawed zucchini shreds and others with freshly grated zucchini. If you didn’t know, zucchini naturally releases liquid after the freezer, so, you might wondering whether to drain the liquid or add it in? I add it in and it works.
To make these more decadent use a darker dutch cocoa for that extra rich flavor and dark fudgy look.
I did my research to make great fudgy brownies and realized that you don’t need to add eggs to a brownies recipe, otherwise you get a cake-like brownie.
Mise en PlaceEverything you need to get started! :
Equipment:
Dry Ingredients:
- Soft white wheat berries- weigh 300 grams of berries and run it through a grain mill.
- Dutch Cocoa powder
- Salt
- Organic granulated cane sugar
- Baking soda
Wet Ingredients:
- Vanilla extract
- Avocado oil
- Shredded zucchini
- Water or Strong coffee- about 2 tbsp to absorb the soft white wheat.
Fudge Frosting:
I use dark dutch cocoa for the icing (and for the batter for a richer taste). To make the frosting, I combine 6 Tbsp (heaping) of cocoa powder, 2 cups of powdered sugar, 1/4 cup of high-quality grass-fed butter, and 1/4 cup of fresh milk. Melt the butter first then whisk in the cocoa followed by the rest of the ingredients.
Pro Chef Tip: Did you know you can use a coffee replacement with all the coffee flavors but without the actual coffee beans or caffeine? I quit coffee for about 2 years now, and drink Dandy Blend exclusively for a coffee replacement. It works like instant coffee and is great for enriching the fudge brownies. Add 2 Tbsp of strong coffee (or Dandy Blend) instead of the water for a more intense chocolate flavor
How To Make Zucchini Brownies with Whole Grains:
- Weigh and mill your wheat berries. You could use hard white wheat if you don’t have soft white wheat berries.
- Meanwhile gather all the ingredients and line a 9×13 pan with parchment paper. Make sure you have 2 cups of grated zucchini to start.
- In a large bowl whisk together, the avocado oil, vanilla extract, cocoa powder, salt, and granulated sugar to make a thick paste.
- Add the freshly milled flour over the top with the baking soda and slightly mix together. Mix well until most of the flour has disappeared then mix in the shredded zucchini and 2 Tbsp of strong coffee or water.
- Mix the batter well with your hands, because it will be very thick at first. After a few seconds the zucchini will start moistening the batter and it will look glossier.
- Transfer the brownie batter into the prepared pan and pat down into the pan reaching the corners of the pan.
- Bake at 380°F for 25-27 minutes. Cool completely before slicing.
Pro chef Tip: I like to refrigerate the zucchini brownies a day before slicing into. It makes it so much easier to cut and the fudge frosting is irresistibly delicious and fudgy, cold!
Tweaks & Tips From a Chef
- I followed the recipe precisely. When you make it with fresh zucchini, It originally calls for 1/4 cup of water and this works too but I use 2 Tbsp and find it plenty to absorb the fresh milled flour.
- If you are using freezer zucchini shreds just use the excess liquid that comes from the zucchini.
- The more water you add to the brownie batter the more crumbly the brownies. Don’t be tempted to add too much liquid.
- Adding additional moisture is not required if using 2 cups of all-purpose white flour.
- This recipe works well with 1/2 cup of chopped nuts or 1/2 cup of chocolate chips for a more fudgy taste.
- After adding the shredded zucchini the batter will look very dry and crumbly, this is when you get your hands into the batter and mix it well, eventually it will glossy and spreadable.
- Using eggs makes more cake-like brownies.
- If you’re in a rush make this quick frosting: sprinkle 1/2 cup of dark chocolate chips over the hot brownies after baking and spread it with a rubber spatula after 2 minutes.
Line a baking pan with parchment paper so that the brownies don’t stick to the pan when slicing and removing. I use premium quality unbleached parchment paper that I buy from Azure Standard.
Join My Weekly Newsletter
New recipes, homesteading, family life, what we eat in a week, and hospitality tips.
Pin this now to find it later
Zucchini Brownies with Fresh Milled Flour
Ingredients
- 300 grams soft white wheat berries
- 1/2 cup avocado oil
- 2 tsp vanilla extract
- 1/2 cup dutch cocoa powder
- 1 tsp sea salt
- 1 1/2 cups organic cane sugar
- 1 1/2 tsp baking soda
- 2 cups shredded zucchini
Fudge Frosting:
- 6 Tbsp dutch cocoa powder
- 2 cups powdered sugar
- 1/4 cup salted grass-fed butter
- 1/4 cup whole milk
Instructions
- Weigh and mill your wheat berries. Preheat the oven to 380°F and line a 9×13 pan with parchment paper.
- Meanwhile, in a large mixing bowl, whisk together 1/2 cup avocado oil, 2 tsp vanilla extract, 1/2 cup cocoa powder, 1 tsp salt, and 1 1/2 cups granulated sugar to make a thick paste.
- Add all the freshly milled flour that was milled from 300 grams of wheat berries, and mix in 1 1/2 teaspoons of baking soda into the flour. Mix well until most of the flour has disappeared.
- Add the shredded zucchini and 2 Tbsp of strong coffee or water. Mix the batter well with your hands, because it will be very thick at first. After a few seconds the zucchini will start moistening the batter and it will look glossier.
- Transfer the brownie batter into the prepared pan and pat down into the pan reaching the corners of the pan. Bake at 380°F for 25-27 minutes. Cool for 10 minutes before icing if you prefer a thicker frosting.
- Meanwhile make the fudge frosting by melting 1/4 cup of butter. Whisk in 6 Tbsp of cocoa powder then add 2 cups of powdered sugar and 1/4 cup of milk. Bring to a boil, whisking constantly then remove from the heat. Spread the icing over the brownies.
- Let the brownies cool completely before slicing. I refrigerate the brownies until they firm enough to cut. You can wet the knife before each cut for easier slicing.
Notes
- You could use Ancient grains like Einkorn or spelt to make zucchini brownies and Hard white wheat berries instead of soft white wheat.
- Regular cocoa powder can be used it just won’t be as rich and dark.
- Don’t exceed 2 Tbsp of liquid to moisten the fresh milled flour, the brownies will be too crumbly.
- Dandy Blend is a good coffee replacement.
- Make your own healthier, powdered sugar by blending 2 cups of Sucanat in a blender until light and powdery.
- If you don’t have whole wheat flour you can use 2 cups of regular white all-purpose flour (King Arthur is my preferred brand).
Nutrition (per serving)
Tried this recipe?
Mention @alyonascooking or hashtag #alyonascooking.