248. zuchinni brownies.

My neighbor brought me over a zuchinni about twice the size of my head – so I took a stab at making some zuchinni brownies. I still have half the zuchinni left!

3 Tbsp coconut oil, melted
1/2 cup unsweetened applesauce
3/4 cup honey
2 tsp vanilla extract
1 cup all-purpose flour
1 cup whole wheat flour
1/3 cup unsweetened cocoa powder
1-1/2 tsp baking soda
1 tsp sea salt
2 cups shredded zucchini
1 cup or so of chocolate chips

For the Frosting:
3 Tbsp unsweetened cocoa powder
2 Tbsp coconut oil, melted
1 cup powdered sugar
1/4 cup almond milk
1/2 tsp vanilla extract

Preheat oven to 350F. Spray or line a 9 x 13-inch baking pan with parchment paper.

In a large bowl, mix together the coconut oil, applesauce, honey, and vanilla.

In a medium bowl, combine the flour, cocoa powder, baking soda, and salt. Add the flour mixture in batches to the wet mixture, stirring after each addition. Fold in the zucchini and chocolate chips

The batter will be dry and crumbly, but don’t worry! Spread the mixture evenly into your prepared pan.

Place in the oven and bake for 25 – 30 minutes, or until the brownies spring back when gently touched. Remove from oven and allow to cool.

To make frosting:
In a medium bowl, add the cocoa powder to the melted coconut oil. Add in icing sugar, almond milk, and vanilla extract. Stir until combined. Spread over cooled brownies and cut into squares.

222. chocolate zuchinni muffins.

More zuchinni from my garden leads to more zuchinni baked goods.

I found this recipe, and changed it up a bit. They were pretty good. Great texture, especially for being oil free. Not gummy at all!  They could be a little sweeter….but they are supposed to be healthy, so i guess this is ok…. The chocolate chips are a definite must!

1 flax egg (1 tbsp ground flax + 3 tbsp water) ( i used egg replacer because i was out of flax)
1 & 1/4 cup lightly packed shredded zucchini, skin left on
1 & 1/4 cup almond milk ( I used soy milk)
2 tsp apple cider vinegar (or lemon juice)
3 tbsp pure maple syrup
1 tsp vanilla extract
2 cups whole wheat pastry flour
1/3 cup cocoa powder
1 tbsp baking powder
1 tsp baking soda
1/2 tsp fine grain sea salt
1/2 cup cane sugar
1/3 cup  chocolate chips

1. Preheat oven to 350F and grease muffin pan.

2. Mix flax egg in a small bowl and set aside. Grate zucchini. Set aside.

3. Mix almond milk and apple cider vinegar  in a small bowl and set aside.

4. In a large mixing bowl, mix together the dry ingredients (flour, cocoa powder, baking powder, baking soda, salt, and sugar).

5. Mix together the wet ingredients (flax egg, almond milk mixture, maple syrup, and vanilla) and then pour over dry ingredients. Stir until just combined. Fold in the chocolate chips and shredded zucchini.

6. Spoon batter into prepared muffin tin filling each tin 3/4 of the way full. Bake for about 15-17 minutes at 350F, or until muffins slowly spring back when touched. A toothpick should come out mostly clean. Cool in tin for 5 minutes. With a knife, loosen around the muffin edge and transfer to a cooling rack until completely cool.

204. zuchinni bread.

Im up to my ears in zuchinni, as I mentioned before, so I made some zuchinni bread based on this recipe. It appealed to me since it didnt use much white flour, had no oil, and was low in sugar….and I’m a sucker for anything with a struesel topping. I added raisins, which is something I don’t normally do, and it was good, but I think I will add some chocolate chips next time. Kind of defeats the purpose of being healthy though I guess….

Here is my variation

  • 1 1/4 cup spelt flour
  • 1 cup flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp kosher salt
  • 1/2 tsp cinnamon
  • 1/2 cup sugar
  • 1/3 cup raisins
  • 1 flax egg (1 tbsp ground flax + 3 tbsp water, mixed and set aside for 5 minutes)
  • 1 & 1/4 cup shredded zucchini (leave skin on), packed
  • 1 tbsp pure maple syrup
  • 1 & 1/4 cups almond milk
  • Cinnamon Streusel topping: 2 tsp non-dairy margarine/butter, 1 tbsp coarse sugar (like turbinado), 1 tbsp flour, 1/2 tsp cinnamon


    1. Preheat oven to 400F. Mix the flax egg and set aside. Oil a regular-sized loaf pan.

    2. In a large bowl, whisk the dry ingredients (flour, powders, salt, cinnamon, sugar, raisins).

    3. In another large bowl, combine the wet ingredients (flax egg, shredded zucchini, maple syrup, milk).

    4. Add wet ingredients to dry and stir until just mixed. Be careful not to overmix the batter as spelt flour is delicate.

    5. Spoon the batter into prepared loaf pan and spread out evenly. Prepare the cinnamon streusel and then sprinkle on top. Bake for about 37-40 minutes at 400F or until toothpick comes out clean and the loaf gently springs back when pressed.