Healthy zucchini brownies with avocado frosting
Given the chance, I’d happily add vegetables to just about anything. Last week my daughter asked if I could please bake something without vegetables. I agreed and then made these healthy zucchini brownies. I grated them really fine to hide my deceit. After experimenting with several different combinations of fruit and vegetables, I’m finally happy with the rich chocolatey taste of these brownies.
The addition of vegetables to baked goods help to keep cakes moist while boosting the flavour. Zucchini has a subtle taste which makes them ideal for sweet bakes. For a savoury loaf, this Zucchini basil pesto bread is exceptionally good and gluten-free. It’s good for creamy scrambled eggs and even better for avo toast!
Back to the brownies. For the batter, I used a combination of spelt flour and almond meal which gives the brownies a delicious nuttiness. Wellness Warehouse stocks an extensive range of alternative flours, including UK brand Rude Health‘s sprouted organic wholewheat spelt. Alternately, finely ground wholemeal flour will also work.
Essentially, brownies don’t need frosting so this is optional. The frosting is made with tahini, cocoa and avocado, with maple syrup for sweetness. It’s refined sugar-free and rich in Vitamin E. Good news for a healthy, glowing skin.
Healthy Zucchini Brownies with Avocado Frosting
- 2 eggs
- 100 ml coconut oil
- 60 ml (1/4 cup) honey plus
- 100 g (1/2 cup) brown sugar
- 5 ml )1 teaspoon) vanilla extract
- 75 g (1/2 cup) wholemeal spelt flour
- 30 g (1/4 cup) almond meal
- 40 g (1/2 cup) cocoa powder
- 2.5 ml (1/2 teaspoon) baking powder
- 1.25 ml (1/4 teaspoon) fine salt
- 1 1/2 cups zucchini, finely grated, excess water pressed out
- 100 g (1 cup) dark chocolate, roughly chopped
Avocado frosting
- 1 ripe avocado
- 30 g (1/3 cup) cocoa powder
- 45-60 ml honey or maple syrup, depending on sweetness preferred
- 25 ml tahini paste
- 45 ml (3 tablespoons) Greek yoghurt
- 2.5 ml (1/2 teaspoon) vanilla extract
- cocoa nibs, to finish
Preheat the oven to 180º C. Grease and line a 20 cm square baking tin with baking paper, extending the opposite ends to create paper handles.
In a large bowl, whisk together the eggs, oil, sugar and vanilla extract.
Sift together the flour, almond meal, cocoa, baking powder and salt. Add the dry ingredients to the egg mixture and beat until well incorporated. Fold through the zucchini and chocolate pieces. Transfer the batter to the prepared tin and smooth over with the back of a spoon.
Bake for 25-30 minutes. When testing with a skewer, the centre should still be fudgy and gooey. Cool on a wire rack before carefully lifting from the tin.
To make the frosting, place all the ingredient, except the cocoa nibs into a blender and blitz until completely smooth and silky. Spread the avocado frosting over the cooled brownie slab and scatter with cocoa nibs. Slice into squares and serve at room temperature.
More brownie slices:
Gluten free cashew nut brownies
Salted pretzel brownies with caramel sauce
12 Comments. Leave new
Looks devine!!!
I seriously love your photography, Di. You just make everything look stunning. This looks really yummy too.
Thank you Ankie. Hope you give it a try soon.
So kind of you Marie. Fortunately these brownies are as dark and fudgy as they are healthy! Good news for us chocolate lovers.
This is just lovely, I am always looking for a good courgette cake recipe. I have to try this.
I love adding to my collection of zucchini recipes, savoury or sweet. They’re so versatile, especially when you have a glut of greens to use up.
I LOVE brownies! And I’m always trying to sneak in brownies, too. These look amazing!
Thanks Melissa. I think they’re fast becoming a favourite around here. Such deep chocolatey pleasure that you don’t even notice the odd vegetable thrown in!
Hi, I’m really looking forward to trying this! I’m just wondering if using vegetable oil instead of coconut oil will be fine?
Thanks!
Hi there Kate. Any flavourless vegetable oil will be perfect. Enjoy!
Those look amazing Dianne! Any suggestions for subbing the sugar?
Hi there. Apologies for the late reply! I terms of natural sweeteners, honey, maple syrup or dates are what I usually use. Alternately, xylitol can also be an option, although I’d only suggest it in small quantities. It does have a slightly bitter taste though. It depends mainly on dietary or health restrictions though.