Zucchini brownies are a delightful twist on a classic dessert. They bring together the rich taste of chocolate with the health benefits of zucchini. Using fresh milled flour adds a special touch, enhancing the flavors and making each bite a little more wholesome. These brownies are not only decadent, but they are also a great way to sneak in some vegetables.
Why Make This Recipe
Making zucchini brownies with fresh milled flour is a wonderful choice for several reasons. First, the use of fresh milled flour provides better taste and nutrition compared to store-bought flour. It allows your brownies to be softer and moister. Second, zucchini adds moisture without overpowering the chocolate flavor. Plus, who wouldn’t love a dessert that works as a sneaky way to get in some veggies? These brownies are perfectly fudgy and satisfying, making them a perfect treat for any occasion.
How to Make Zucchini Brownies with Fresh Milled Flour
Ingredients
- 300 grams soft white wheat berries
- 1/2 cup avocado oil
- 2 tsp vanilla extract
- 1/2 cup Dutch cocoa powder
- 1 tsp sea salt
- 1 1/2 cups organic cane sugar
- 1 1/2 tsp baking soda
- 2 cups shredded zucchini
- 6 Tbsp Dutch cocoa powder (for frosting)
- 2 cups powdered sugar
- 1/4 cup salted grass-fed butter
- 1/4 cup whole milk
Directions
- Start by weighing and milling your wheat berries to make fresh flour. Preheat your oven to 380°F and line a 9×13-inch pan with parchment paper.
- In a large mixing bowl, whisk together the avocado oil, vanilla extract, Dutch cocoa powder, sea salt, and organic cane sugar. Mix until you create a thick paste.
- Add the freshly milled flour made from your 300 grams of wheat berries and mix in 1 1/2 teaspoons of baking soda with the flour. Stir until most of the flour is well combined.
- Fold in the shredded zucchini and 2 tablespoons of strong coffee or water. Use your hands to mix the batter; it will be thick at first. As you mix, the zucchini will help to moisten the batter, giving it a glossy appearance.
- Pour the brownie batter into the prepared pan and spread it evenly to reach all corners. Bake in the preheated oven for 25-27 minutes. Cool for 10 minutes before frosting, if you want your frosting thicker.
- While the brownies cool, prepare the fudge frosting by melting the salted butter. Whisk in the 6 tablespoons of cocoa powder. Then add 2 cups of powdered sugar and 1/4 cup of milk. Bring this mixture to a boil, whisking constantly, then remove from the heat.
- Spread the icing over the cooled brownies. Allow them to cool completely before slicing. For easier cutting, refrigerate the brownies until they are firm. You can also wet the knife before slicing for cleaner cuts.
How to Serve Zucchini Brownies
Serve these zucchini brownies as a delightful dessert at any gathering or enjoy them as a treat on your own. They can be served warm or cold, and if desired, top with a scoop of vanilla ice cream for an extra indulgent experience.
How to Store Zucchini Brownies
Store the brownies in an airtight container. Keep them at room temperature for up to three days or in the refrigerator for up to a week. They can also be frozen for longer storage; just wrap them well to prevent freezer burn.
Tips to Make Zucchini Brownies
- Make sure to shred the zucchini finely; this helps it incorporate better into the batter.
- Don’t skip the refrigeration step before slicing; this helps the brownies hold their shape.
- If you want an even richer chocolate flavor, consider adding chocolate chips to the batter.
Variation
For a nutty flavor, consider adding 1/2 cup of chopped walnuts or pecans into the batter. You can also use a mix of flours, such as adding almond flour for added nutrition and flavor.
FAQs
Q: Can I use regular all-purpose flour instead of fresh milled flour?
A: Yes, you can use all-purpose flour if fresh milled wheat berries are not available, but fresh milled flour provides better flavor and nutrition.
Q: What if I don’t have avocado oil?
A: You can substitute avocado oil with melted coconut oil or vegetable oil.
Q: Can I make these brownies gluten-free?
A: Yes, you can use gluten-free flour blends to make these brownies gluten-free, keeping in mind that the texture may vary slightly.
Zucchini Brownies
Ingredients
Brownie Ingredients
- 300 grams soft white wheat berries Freshly milled for better taste and nutrition
- ½ cup avocado oil Can substitute with melted coconut oil or vegetable oil
- 2 tsp vanilla extract
- ½ cup Dutch cocoa powder
- 1 tsp sea salt
- 1 ½ cups organic cane sugar
- 1 ½ tsp baking soda
- 2 cups shredded zucchini Shred finely for better incorporation
Frosting Ingredients
- 6 Tbsp Dutch cocoa powder
- 2 cups powdered sugar
- ¼ cup salted grass-fed butter Melted
- ¼ cup whole milk
Instructions
Preparation
- Weigh and mill your wheat berries to make fresh flour.
- Preheat your oven to 380°F (193°C) and line a 9×13-inch pan with parchment paper.
- In a large mixing bowl, whisk together the avocado oil, vanilla extract, Dutch cocoa powder, sea salt, and organic cane sugar until a thick paste forms.
- Add the freshly milled flour and baking soda to the mixture, and stir until well combined.
- Fold in the shredded zucchini and 2 tablespoons of strong coffee or water.
- Use your hands to mix the batter until it becomes thick and glossy.
- Pour the brownie batter into the prepared pan and spread it evenly.
Baking
- Bake in the preheated oven for 25-27 minutes.
- Cool for 10 minutes before frosting.
Frosting
- While the brownies cool, melt the salted butter for the frosting.
- Whisk in the 6 tablespoons of cocoa powder.
- Add the powdered sugar and milk, then bring to a boil while whisking constantly, then remove from heat.
- Spread the icing over the cooled brownies and allow to cool completely before slicing.
Serving
- Serve warm or cold, optionally topped with a scoop of vanilla ice cream.
