table tales

fudgy chocolate zucchini brownies

28 May, 2015

Ok. Bear with me on this one. 

I have decided to challenge myself to make healthy desserts. I am not a hardcore healthy dessert person, although I always substitute in wholemeal flour and avoid excess refined sugar when I can. However, I am definitely a challenge person. 

After recently buying a big bag of coconut flour from Cosco (where else would I make such a ridiculous decision?), I have been looking at all kinds of recipes to justify this particular impulse (bulk) buy. 

Coconut flour is incredibly absorbent and requires an increase in eggs and liquid when substituting it into recipes. However, in a very rare post-guest situation, we were running very low on eggs this morning. One of the rare downsides of getting up so early is that shops don’t open until 8am. This is usually not an issue. However, when a friend that you have promised to make a healthy post-work treat for using coconut flour is coming at 9am and you have no car to quickly go to the shops (it’s at the repair shop this week – I feel as though I have lost a limb), you have to improvise. 

Thankfully, I resorted to one of my old favourite healthy dessert blogs, Chocolate Covered Katie for inspiration. It’s a blog definitely worth checking out – especially her chickpea blondies, which are my sister’s favourite treat. 

The texture of these brownies is actually incredible. You will not believe how fudgy and moist they are. Gluten free, vegan, refined sugar free healthy amazingness. Seriously. Don’t judge them unless you try them. Actually, do judge. More brownie for me. Chocolate zucchini fudge brownies

Fudgy Chocolate Zucchini Brownies
Yields 20
Incredibly moist brownies. Don't judge until you try them.
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Cook Time
18 min
Cook Time
18 min
  1. 1/2 cup shredded zucchini
  2. 1/3 cup applesauce
  3. 1 cup plus 2 tbsp water
  4. 2 tsp pure vanilla extract
  5. 3 tbsp flaxmeal
  6. 1/2 cup coconut oil
  7. 3/4 cup cocoa powder
  8. 1 cup coconut flour
  9. 1/2 tsp Himalayan pink sea salt
  10. 1/2 tsp baking soda
  11. 3/4 cup maple syrup
  12. 1/2 cup walnuts (optional)
  1. Preheat oven to 180 degrees C, and line a 9x13 baking dish with baking paper. Set aside.
  2. In a food processor, mix together the first 6 ingredients and let sit at least 5 minutes.
  3. Combine all other ingredients in a separate bowl, and stir very well.
  4. Pour wet into dry, stir until evenly mixed, then pour into the baking dish.
  5. Press down very firmly until the brownie batter evenly covers the pan using the back of a spoon.
  6. Bake 18 minutes. (If still undercooked, it's fine. Just fridge overnight and they'll firm up!)
  7. Let zucchini brownies sit 15 minutes before trying to cut into squares.
  1. Note: Apparently you should wait until the next day to eat them. They will be twice as flavourful!
Adapted from Chocolate Covered Katie
Adapted from Chocolate Covered Katie
Travelling Table Tales

I think this is another challenge I think I’m going to enjoy. 

xx Liz

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