Healthy Fudgy Zucchini Brownies
Yields: 16 brownies
 
These brownies are such a great way to use the zucchini in your garden during the summer—or any time of year that you’re craving brownies! They’re really rich and fudgy, with lots of decadent flavor, and just a hint of coziness from cinnamon. Leftover brownies will keep for at least one week if stored in an airtight container in the refrigerator.
  • ¾ cup (90g) white whole wheat flour or gluten-free* flour (measured like this)
  • ¾ cup (60g) unsweetened cocoa powder (measured like this)
  • ½ tsp ground cinnamon
  • ¼ tsp baking powder
  • ¼ tsp salt
  • 1 tbsp (14g) unsalted butter or coconut oil, melted and cooled slightly
  • 2 large egg whites, room temperature
  • 1 tsp vanilla extract
  • ¼ cup (60g) plain nonfat Greek yogurt
  • ½ cup (96g) coconut sugar
  • 6 tbsp (90mL) nonfat milk
  • 1 cup (90g) freshly grated zucchini (see Notes!)
  1. Preheat the oven to 300°F, and lightly coat an 8”-square baking pan with nonstick cooking spray.
  2. In a medium bowl, whisk together the flour, cocoa powder, cinnamon, baking powder, and salt. In a separate bowl, whisk together the butter, egg whites, and vanilla. Stir in the Greek yogurt, mixing until no large lumps remain. Stir in the coconut sugar. Stir in the milk. Add in the flour mixture, stirring until just incorporated. Gently fold in the grated zucchini.
  3. Spread the batter into the prepared pan. Bake at 300°F for 15-19 minutes (15 minutes yields the fudgiest brownies; 19 minutes yields slightly cakier brownies). Cool completely to room temperature in the pan, and let the brownies sit for at least 6 hours at room temperature for the fudgiest texture before serving.
Notes: For the gluten-free flour, use as follows: ½ cup (60g) millet flour, 2 tablespoons (15g) brown rice flour, 2 tablespoons (15g) tapioca flour, and ½ teaspoon xanthan gum. Most store-bought gluten-free flour blends (like this one!) will work as well, if measured like this.

Regular whole wheat flour, whole wheat pastry flour, or all-purpose flour may be substituted for the white whole wheat flour. Oat flour (gluten-free, if necessary!) may be substituted as well, but be extremely careful when measuring it!

I don’t recommend using Dutched or special dark cocoa powder. The brownies already taste very rich and dark chocolaty without it! Make sure you measure the cocoa powder correctly, using this method or a kitchen scale. (← That’s the one I own and love!) Too much will dry out your brownies and make them taste bitter.

If your cocoa powder is very bumpy and/or clumpy, then sift it into the mixing bowl.

Brown sugar or granulated sugar may be substituted for the coconut sugar, but the brownies will no longer be clean eating friendly.

Any milk may be substituted for the nonfat milk.

If you’d prefer, ½ cup (120mL) of pure maple syrup, honey, or agave may be substituted for the coconut sugar and 4 tablespoons of the milk. (You still need to add those 2 final tablespoons of milk!)

Measure the zucchini before patting it dry. You must pat it dry to remove the excess moisture because that excess moisture will cause the brownies to have too much liquid and turn out more on the cakey side, rather than fudgy. To pat the zucchini dry, lay a double-thick layer of paper towels onto a cutting board, and arrange the freshly shredded zucchini on top. Place another double-thick layer of paper towels on the zucchini, and firmly press down until the top towel turns completely wet.

You must wait 8+ hours before slicing and serving! If you cut into them while warm, they’ll taste cakey instead of crunchy, and the zucchini will be on the “al dente” side. The brownies turn fudgier the longer they rest on the counter, and the zucchini softens more as well. I promise it’s worth the wait!

{gluten-free, clean eating, low fat}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2018/05/29/healthy-fudgy-dark-chocolate-zucchini-brownies/