Zucchini Brownies

Name: Zucchini Brownies
Prep time: 15 min
Cook time: 25 min
Total time: 55 min
Yield: 16
Cuisine: American, American Brownies, low‑calorie Americans
Ingredients: 350 g zucchini; 60 g coconut oil; 50 g dark chocolate (70% cacao); 100 g spelt whole‑grain flour; 100 g spelt flour type 630; 80 g coconut blossom sugar; 50 g cocoa powder; 1 tsp Baking powder; 0.5 tsp vanilla powder; 1 pinch salt; 2 Eggs

Prep: 15min

| Servings: 16 | Cook: 25min

Try the ultra‑juicy zucchini brownies from Spoonsparrow or one of our other smart dessert recipes!

Ingredients

350 g zucchini
60 g coconut oil
50 g dark chocolate (70% cacao)
100 g spelt whole‑grain flour
100 g spelt flour type 630
80 g coconut blossom sugar
50 g cocoa powder
1 tsp Baking powder
0.5 tsp vanilla powder
1 pinch salt
2 Eggs

Instructions

1.
Wash and grate the zucchini. Place in a sieve and squeeze out excess liquid. Melt the coconut oil over low heat in a small saucepan. Roughly chop the chocolate. Combine both flours, coconut blossom sugar, cocoa powder, baking powder, vanilla powder, salt, eggs, and melted coconut oil in a bowl. Mix with a hand mixer until smooth. Fold in the zucchini and chocolate. Pour the batter into a parchment‑lined pan and smooth the top. Bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for 20–25 minutes, checking with a skewer. Let cool completely in the pan before cutting into pieces and enjoying the zucchini brownies.