Zucchini Brownies
Delightful and fudgy zucchini brownies made with fresh milled flour, offering a rich chocolate flavor while sneaking in some vegetables.
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 9x13-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.
Notes
To easily cut, refrigerate the brownies until firm. Wet a knife before slicing for cleaner cuts. Consider adding chocolate chips to the batter for richer flavor.