Contents:

• Why is it worth trying zucchini brownies?
• Ingredients
• Preparation
• Tips:

If you think healthy sweets can't be chocolatey, moist, and melt-in-your-mouth, it's time to change that. Here's a recipe for zucchini brownies that's surprisingly easy to make and tastes fantastic.

This cake contains no wheat flour and is especially moist and durable thanks to the addition of vegetables. Don't worry – you won't taste the zucchini, but it gives the dessert a lighter texture and higher nutritional value.

Zucchini is an unassuming but extremely versatile vegetable. It's low in calories but rich in fiber, vitamin C, potassium, and antioxidants. Its delicate flavor makes it the perfect addition to both savory dishes and desserts, giving them a light and moist texture without requiring large amounts of fat. That's why it works so well in baked goods like our chocolate brownie.

Why is it worth trying zucchini brownies?

• It's soft, moist, and intensely chocolatey.
• Contains vegetables – without their taste
• They can be prepared without added sugar and gluten.
• Perfect for adults and children
• A great option for coffee, lunchbox, or as a healthy dessert

Ingredients (for a baking pan approx. 20 × 20 cm)

Dry ingredients:

• ½ cup cocoa (preferably unsweetened, organic)
• 1 ½ cups almond or spelt flour
• 1 teaspoon baking powder
• A pinch of salt
• Optional: a handful of chopped nuts or dark chocolate

Wet ingredients:

• 2 cups finely grated zucchini (without squeezing)
• 2 eggs (or a plant-based substitute, e.g., flaxseed)
• ⅓ cup coconut oil (melted)
• ½ cup maple syrup, date syrup, or honey
• 1 teaspoon vanilla extract

Preparation

1. Preheat the oven to 175 °C and line a baking pan with parchment paper.
2. Mix the dry ingredients in a bowl.
3. In a second bowl, mix the wet ingredients – first the eggs and zucchini, then add the oil, syrup, and vanilla.
4. Gradually combine the two mixtures. The batter will be thick – this is normal.
5. Pour it into the pan, smooth it out, and sprinkle the top with your desired toppings.
6. Bake for 30–35 minutes until a skewer inserted comes out clean.
7. Set aside to cool completely – it tastes best after a few hours or the next day.

Tips:

• Do not squeeze the zucchini – they are responsible for the cake's moisture
• For a gluten-free version, use coconut flour, almond flour, or a certified gluten-free blend.
• For an interesting flavor, you can add a pinch of cinnamon or cardamom
• Brownies freeze well – ideal for preparing ahead

Zucchini is not just a clever ingredient but also a source of potassium, fiber, and vitamin C. Cocoa provides magnesium and antioxidants, making each serving of this cake more than just a dessert.

In our online shop, you'll find everything you need – from flour to cocoa to healthy sweeteners. Choose the best for yourself and your kitchen.