Given the chance, I’d happily add vegetables to just about anything. Last week my daughter asked if I could please bake something without vegetables. I agreed and then made these healthy zucchini brownies. I grated them really fine to hide my deceit. After experimenting with several different combinations of fruit and vegetables, I’m finally happy with the rich chocolatey taste of these brownies.
The addition of vegetables to baked goods help to keep cakes moist while boosting the flavour. Zucchini has a subtle taste which makes them ideal for sweet bakes. For a savoury loaf, this Zucchini basil pesto bread is exceptionally good and gluten-free. It’s good for creamy scrambled eggs and even better for avo toast!
Back to the brownies. For the batter, I used a combination of spelt flour and almond meal which gives the brownies a delicious nuttiness. Wellness Warehouse stocks an extensive range of alternative flours, including UK brand Rude Health‘s sprouted organic wholewheat spelt. Alternately, finely ground wholemeal flour will also work.
Essentially, brownies don’t need frosting so this is optional. The frosting is made with tahini, cocoa and avocado, with maple syrup for sweetness. It’s refined sugar-free and rich in Vitamin E. Good news for a healthy, glowing skin.
Healthy zucchini brownies with avocado frosting
- 2 eggs
- 100ml coconut oil
- 1/4 cup honey plus 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup wholemeal spelt flour
- 1/4 cup almond meal
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
- pinch of salt
- 1 1/2 cups finely grated zucchini (excess water squeezed out)
- 100g (1 cup) dark chocolate, roughly chopped
- 1 ripe avocado
- 1/3 cup cocoa powder
- 3-4 tablespoons honey or maple syrup, depending on sweetness preferred
- 1 heaping tablespoon (25ml) tahini paste
- 3 tablespoons Greek yoghurt
- 1/2 teaspoon vanilla extract
- cocoa nibs, to finish
- Preheat the oven to 180º C. Grease and line a 20cm square baking tin with baking paper, extending the opposite ends to create paper handles.
- In a large bowl, whisk together the eggs, oil, sugar and vanilla extract.
- Sift together the flour, almond meal, cocoa, baking powder and salt.
- Add the dry ingredients to the egg mixture and beat until well incorporated.
- Fold through the zucchini and chocolate pieces.
- Transfer the batter to the prepared tin and smooth over with the back of a spoon.
- Bake for 25-30 minutes. When testing with a skewer, the centre should still be fudgy and gooey.
- Cool on a wire rack before carefully lifting from the tin.
- To make the frosting, place all the ingredient, except the cocoa nibs into a blender and blitz until completely smooth and silky.
- Spread the avocado frosting over the cooled brownie slab and scatter with cocoa nibs.
- Slice into squares and serve at room temperature.
More brownie slices:
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