Friday, 13 February 2015

Valentine Brownie - Clean Eating Treat

Zucchini Chocolate Brownies 

Brownies are usually high fat and sugar laden. However, this fudgy and delicious brownie recipe is low in fat and gluten, naturally sweetened and packed with a special ingredient to keep them extra fudgy (and secretly healthy)...ZUCCHINI!

With so many zucchinis (courgettes) in the garden at the moment I was searching for a different way to use them and came across this recipe on the Texanerin Baking blog and had to try it, with my own spin on it of course. Add in hazelnuts like I did, or any other nuts/seeds you like. Alternatively, throw in some fresh/frozen berries or if your feeling a little naughty; a swirl of nut butter or cream cheese.

What a lovely treat for the one(s) you love at this time of year. Show them you care by giving them a healthy indulgence that is full of ingredients your body will love.

Prep Time: 10 min
Cook Time: 35 min
Ready in: 45 min
Yield: 16 brownies


1 egg
1/4 cup Low fat Greek yoghurt
1 tbsp vanilla extract
1/8 cup coconut sugar
1/8 cup maple syrup
1/8 cup honey
1/4 cup (60 ml) unsweetened apple sauce
1/3 cup whole spelt flour
1/3 cup all purpose flour mix (gluten free)
1/3 cup ground oats into flour
1/4 cup Dutch-process cocoa powder
1/4 cup carob powder (or ¼ cup more cocoa powder)
1.5 teaspoons baking soda
1/4 teaspoon salt
1/2 tsp concentrated vanilla extract (or 1 tsp vanilla essence)
2 cups (about 320 grams) peeled and grated zucchini
1/4 cup hazelnuts (chopped roughly)
1/4 to 1/3 cup dark chocolate chips (dairy free if needed - Sweet William Dairy Free Choc Chips are available in NZ)


  1. Preheat the oven to 180 degrees C and line an 8"x8" square pan with baking paper or spray with baking spray.
  2. In a large bowl, mix together the egg, yoghurt, vanilla, coconut sugar, honey, maple syrup, and apple sauce and let this sit for 5 minutes to let the coconut sugar dissolve.
  3. In a separate medium bowl, mix together the three flours, cocoa powder, carob powder, baking soda and salt. Make sure there are no clumps before going on to the next step.
  4. Add the dry mix to the wet, gently stir until combined. Be sure not to over mix!
  5. Then fold in the zucchini and 1/8-1/4 cup chocolate chips.
  6. Pour the batter into the pan and even the surface with a spatula.
  7. Sprinkle the remaining chocolate chips on top. 
  8. Bake for 30 - 35 minutes or until a toothpick inserted in the middle doesn't come out gooey. It might still be sticky - not raw though. 
  9. When cool: Dust with powdered (icing) sugar.

Store in an airtight container for up to 2 days at room temperature or up to one week in the refrigerator. I recommend storing them in the refrigerator right from the beginning due to their high moisture content.

Happy Valentines Day! xx


Post a Comment