Need an easy and mouth-watering way to “sneak” in some more veggies? Try this zucchini brownie recipe, made with simple, whole-foods ingredients!
(Serves: 12; 269 kcal, 19.7g fat, 24.1g carb, 3.4g protein per serving)
- 2 cups zucchini, shredded (not tightly packed)
- 1 large egg
- 1/2 cup coconut oil, melted
- 1/2 cup maple syrup or honey
- 1 tsp pure vanilla extract
- 1/2 cup cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup flour (all-purpose, whole wheat, or almond work great!)
- Coconut Whipped Cream:
- 1 Can coconut cream or full fat coconut milk, refrigerated overnight
- ¼ C powdered sugar
- Dash of Vanilla Extract
- Preheat the oven to 375 degrees F and grease a 9×13 metal baking pan (you can also make this recipe in a muffin tin, but baking times will vary).
- In a large bowl, add egg, oil, maple syrup and pure vanilla extract; whisk to combine.
- Add cacao powder, baking soda and salt; stir until well mixed.
- Wash zucchini before shredding it with a grater. Give zucchini a gentle squeeze but do not ring out completely, add to a bowl and stir.
- Add flour and mix gently until combined.
- Transfer batter into prepared baking dish and level with spatula.
- Bake for 15-18 minutes or until the centre is barely jiggly. A toothpick inserted has to come out somewhat not clean. If the centre is too jiggly, bake a bit more – ovens vary.
- While brownies, make the coconut whipped cream. Make sure you refrigerate your can of coconut cream overnight before making this recipe. Do not shake, we want the separation of layers in the can.
- Take the can from the refrigerator and scrape the top layer (white cream) and add it to a bowl with powdered sugar and vanilla extract. Whisk until combined and cream becomes fluffy.
- Once brownies have cooled, add coconut topping and enjoy!