These Zucchini Brownies are healthy, delicious, and FUDGY! They are a great way to have a treat, especially if you’re watching your sugar intake. Nut-free and gluten-free.
Summer is a-comin’!
Here in Tucson, we’ve already hit the 90s, and we’ll soon being seeing the 100s.
The kids started swimming in April, and I’ve already got a sweet tan happening.
Growing up, I always wished I lived somewhere else. Somewhere green and rainy, to be exact.
Having had a taste of that in my early adult life, however, I can safely say that I appreciate Arizona’s nearly year-round sunny skies.
Food-wise during summer, the berries and melons are out in full force, as is a plethora of zucchini!
Why add zucchini to brownies?
I’m not a big fan of vegetables in treats, but zucchini truly does serve a purpose here!
Without a lot of fat and sugar, making a fudgy brownie can be difficult. Surprisingly, grated zucchini does the job beautifully!
I’m not certain how it happens, but I suspect it’s the extra moisture that’s distributed among zucchini shreds. You’re not just adding in extra liquid, but rather using a conduit, if you will, to distribute the moisture.
This is probably my favorite low sugar brownie recipe on the blog.
This (almost) sugar-free brownie recipe is a close second though!
Stevia in brownies
This recipe is sweetened with a combination of small amounts of coconut sugar and molasses, along with stevia. There’s only a total of four TEASPOONS of added sweetener!
You can add more sugar if you like, without error. Just use a granulated variety, not a liquid.
I crafted this recipe, however, to include naturally sweet ingredients, including oat flour, applesauce, and extra vanilla.
If you’re dealing with chronic health issues, like candida or Lyme (me!), you might consider ‘retraining’ your sweet tooth.
I have plenty of low sugar recipes on the blog to help you along!
In the meantime, I hope you like these if you try them!
Fudgy Zucchini Brownies
- 2 Tablespoons olive or melted coconut oil
- 1/4 cup applesauce
- 1/3 cup + 3 Tablespoons milk of your choice
- 2 teaspoons vanilla extract
- 1 teaspoon molasses
- stevia to taste
- 1 cup oat flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/3 cup cocoa powder
- 1 Tablespoon coconut sugar
- 1 loose cup finely grated zucchini
- chocolate chips or chopped chocolate for topping
- Preheat the oven to 350 degrees.
- In a large bowl, mix the oil, applesauce, milk, vanilla, and molasses. I add in about 15-20 drops of liquid stevia as well here.
- In a smaller bowl, mix the dry ingredients (flour, baking soda, cocoa, salt, sugar).
- Add the dry ingredients into the bowl of wet ingredients, along with the zucchini. Mix until well combined.
- Pour the batter into a well-oiled 8 x 8 inch baking dish.
- Top with chocolate, if desired.
- Bake 15-20 minutes, just until the top feels 'springy' to the touch. DON'T overbake! These, in fact, are better a tad UNDERbaked.
- Cool about ten minutes prior to cutting for best results.
This is the stevia I like to use in this recipe.
Shared with: Busy Monday