Zucchini Brownies


  • 2 Cups Shredded Zucchini
  • 1 Whole Egg
  • 1/2 Cup Coconut Oil, Melted
  • 1/2 Cup Maple Syrup
  • 1 Teaspoon Pure Vanilla Extract
  • 1/2 Cup Cocoa Powder
  • 1/2 Teaspoon Baking Soda
  • 1/4 Teaspoon Salt
  • 1 Cup Whole Wheat Flour


  1. Preheat oven to 375° and line 8 x 8 baking dish with unbleached parchment paper.
  2. In a large bowl, add wet ingredients and whisk to combine.
  3. Add cacao powder, baking soda and salt; whisk until well mixed.
  4. Give zucchini a gentle squeeze but do not ring out completely, add to a bowl and stir.
  5. Add flour and mix gently until combined.
  6. Transfer batter into prepared baking dish and level with spatula. Bake for 25-28 minutes or until the centre is barely jiggly. Do not over bake as brownies will have more of a cake consistency. A toothpick inserted has to come out somewhat not clean.
  7. Remove from the oven and let cool for about an hour. Lift by the parchment paper flaps and transfer to a cooling rack to cool off completely.

Honey or other liquid sweeteners can be substituted for the maple syrup.