Healthy Fudgy Zucchini 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.
Ingredients
- 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!)
Instructions
- Preheat the oven to 300°F, and lightly coat an 8”-square baking pan with nonstick cooking spray.
- 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.
- 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
IMPORTANT MEASURING NOTE – READ BEFORE BEGINNING: Be very careful and measure the flour and cocoa powder correctly, using this method or a kitchen scale. (← That’s the one I own and love!) Too much of either one will dry out your brownies and make them more cakey or crumbly. Too much cocoa powder can also make them taste bitter, rather than rich and chocolaty.
IMPORTANT BAKING + COOLING NOTES – READ BEFORE BEGINNING: The brownies are done when their edges look firm and fully baked but the center still looks glossy and underdone. The center will continue to cook all the way through while you let the brownies cool completely to room temperature and then set for 8+ hours. If the edges of the brownies start to pull away from the edges of the pan within 10 minutes of removing the pan from the oven, then you've baked the brownies long enough!
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!
FLOUR ALTERNATIVES: 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!
COCOA POWDER NOTES: I don’t recommend using Dutched or special dark cocoa powder. They have a different acidity level than regular unsweetened cocoa powder, which can affect the taste and texture of your brownies. They also don't create as rich of a flavor in these brownies as regular unsweetened cocoa powder.
If your cocoa powder is very bumpy and/or clumpy, then sift it into the mixing bowl.
COCONUT SUGAR ALTERNATIVES: Brown sugar or granulated sugar may be substituted for the coconut sugar, but the brownies will no longer be clean eating friendly.
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!)
MILK ALTERNATIVES: Any milk may be substituted for the nonfat milk.
ZUCCHINI NOTES: 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.
GLUTEN FREE OPTION: 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.
{gluten-free, clean eating, low fat}
DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.