While strawberries have conquered gardens and kitchens so far, it's all about zucchini at the moment! This tasty vegetable is so versatile that it has won its way into the hearts of all baking fans, and not just because of its impressive nutritional values. You may have already heard of zucchini noodles, zucchini casserole, quiche and lasagne. But did you know that the vegetable is also a wonderful ingredient for sweet pastries? We provide you with proof in 4Brownie recipes, which are not only incredibly tasty but also healthy.
Juicy zucchini brownies with chocolate chips
Without eggs, without butter and other animal products – these zucchini chocolate brownies are moist and simply delicious! In addition, the preparation takes very little time and is ideal for a spontaneous baking afternoon. This is how the zucchini brownies are made:
For 12 pieces:
- 250 g Flour
- 300g sugar
- 50 g unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 220 g rapeseed or other vegetable oil
- 2 TL Vanilleextrakt
- 440 g finely grated zucchini
- 200 g dark chocolate chips
Preheat the oven to 175 degrees and line a baking tray (22 x 33 cm) with baking paper. Mix the dry ingredients in a bowl and then add the oil and vanilla extract. The mixture should end up resembling sand. Fold in the zucchini and stir until a moist, thick mixture forms. Fold in 2/3 of the chocolate chips and spread the finished dough on the baking tray. Sprinkle the remaining chocolate chips on top. Bake for 28 to 32 minutes, checking with a toothpick to see if the cake is done (it should no longer be moist). Let it cool completely before cutting the zucchini brownies.
Tipp:You can make these zucchini browniesPrepare vegan, by either leaving out the chocolate chips or using vegan chocolate instead.
This recipe is sugar-free zucchini brownies, using maple syrup instead (a healthier alternative). Through theUse of flax seedsYou also get vegan brownies instead of eggs and almond butter instead of regular ones. Also use a vegan version without milk for the chocolate chips.
For 16 pieces:
- 260 g peeled and grated zucchini
- 1 tbsp ground flaxseed
- 2 tbsp water
- 240 g Mandelbutter
- 100 g maple syrup
- 35 g Cocoa powder
- 1 TL Vanilleextrakt
- 1 TL Natron
- 170 g dark chocolate chips
Preheat the oven to 175 degrees and line a baking tray (20 x 20 cm) with baking paper. Squeeze the grated zucchini to remove any excess liquid (in a fine sieve or in portions in your fist) so that the zucchini brownies don't get soggy. Combine the flax seeds and water in a small bowl and set aside. Then mix the remaining ingredients in a bowl, also adding the flax seeds and folding in the chocolate chips at the end. Spread the finished dough on the baking tray. Bake for 30 to 35 minutes (test with a toothpick) and allow the finished cake to cool completely before cutting into brownies.
Recipe with whole wheat flour
You can also get healthy brownies if you use whole wheat flour instead of wheat. This zucchini brownies recipe uses coconut oil, but you can also use itOlive oil or rapeseed oilcan replace. Either way, everyone is guaranteed to enjoy these treats! And they're sugar-free too!
For 16 pieces:
- 350 g grated zucchini
- 100 g coconut oil, melted (or olive/rapeseed oil)
- 150g natural maple syrup
- 2 large eggs
- 1 TL Vanilleextrakt
- 210g wholemeal flour
- 50 g unsweetened cocoa powder
- 1/2 tsp kosher salt
- 1 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 225 g chocolate chips (with 50 to 70% cocoa content if desired)
Preheat the oven to 175 degrees and line a baking tray (20 x 20 cm) with baking paper. Allow the paper to overhang on two opposite sides. Then squeeze some of the liquid out of the grated zucchini, but definitely not all of the liquid. Then, in a bowl, mix the coconut oil with the maple syrup, eggs and vanilla. Fold in the zucchini. Mix the dry ingredients again in a separate bowl, then add them to the liquid mixture and mix everything well. Fold in the chocolate chips and add the finished doughon the sheet. Bake the cake for 30 to 35 minutes and remove from the oven to cool after the toothpick test shows it is done. Then cut the cooled cake into 16 zucchini brownies.
Prepared with cashew in the Thermomix
Do you have a Thermomix? Perfect, because with its help you can prepare delicious brownies with zucchini even faster and more conveniently. An original ingredient for the following zucchini browniesfrom the Thermomixare the cashew nuts. You can also replace these with other nuts. How to prepare the juicy mini cakes:
For 15 pieces:
- 150 g zucchini, cut into rough pieces
- 100 g cashews or other nuts
- 50 g dark chocolate, chopped
- 75 g Butter
- 2 Owner
- 150g brown sugar
- 50 g Flour
- 1 level teaspoon of baking powder
- 2 heaped teaspoons of cocoa powder
- 1 packet of vanilla sugar
Preheat the oven to 180 degrees and grease a baking tray (28 x 17 cm) or a springform pan. Chop the zucchini together with the seeds for 5 seconds on level 6 in the Thermomix. Transfer the mixture and then melt the butter and chocolate chips in the device for 4 minutes on level 1 (50 degrees). Then add the brown sugar, eggs and vanilla sugar and mix everything for a minute at level 4. Mix the remaining dry ingredients, add them to the Thermomix through the lid opening and continue stirring at level 3. You can then stir in the zucchini with the seeds for 20 seconds using level 2. Spread the dough on the tray and bake it for 30 minutes. Once the chocolate cake has cooled, cut it into small zucchini brownies.
