We’re back with another installment of: Delicious Stuff My Mom Made When we were Kids, that I will Whole Foodize and make even Healthier! I couldn’t possibly make them any more delicious, but for those of you who follow regularly, you may remember Mom’s Zucchini Bread recipe, which I tweaked into Whole Foodification recently. I’m back at it, with one of my childhood favorites, Zucchini Brownies. How can it not be good to have kids scarf down zucchini-filled morsels?
Ingredients
2 cups shredded zucchini2 cups flour (I use whole wheat white)3/4 cup honey (agave or sucanat for vegan)1/3 cup cocoa1 teaspoon salt1 1/2 teaspoons baking soda1/2 cup applesauce2 teaspoons vanillaInstructions
Preheat oven to 350.
Mix all ingredients well. Pour into a 9 x 13 or 10 x 15 greased baking pan.
Bake at 350 for 35 minutes.
And a P.S. note: For chocolatey zucchini cake, add 2 eggs (or egg substitutes to the above mixture.
Optional: Sprinkle brownies with a bit of powdered sugar (for easy whole food powdered sugar, food process sucanat until powdery)
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The Results
Oh, man. I’d forgotten how much I love these brownies. And the kids….holy cow bells they went insane for these brownies. It was like a brownie apocalypse…those delicious little zucchini bites never even had a chance. These brownies are a bit gooier than my traditional brownies (well, let’s be honest, my husband’s traditional brownies, he likes the Alton Brown Cocoa Brownies recipe…which are soooo good), but it’s a nice gooey change of pace and so fantastically nutrient-packed.
This post is shared with Real Food Wednesday, Whole Food Wednesdays, What’s Cooking Wednesday, Works for me Wednesday, These Chicks Cooked and Bake with Bizzy, Hearth and Soul Hop.
Kristi is a former newspaper reporter and editor who is now a vegetarian mom, married to a meat-eating dad and parenting two undecided kids. Join the family on our journey creating whole foods recipes to suit our blended-eater lifestyle. 
I like the simple list of whole food ingredients in these and they look so fudgy and moist. What a treat for the family! Thanks for sharing at Hearth & Soul Hop.
Thanks Judy! They are so delicious. We'll definitely be making them a regular family treat.
These look great! I was wondering if I could substitute cup for cup with a gluten free flour? My son is casein/gluten free and can usually substitute an ingredient or two but know that with the gluten free flour, it can be a little different. Do you have any suggestions?
I think that’d be fine, Heather! In my experience at least, the usual trouble with Gfree flour is it can be relatively dry. With this gooey recipe, you should be fine subbing 1 for 1. If you think it looks a little too dry, I’d just add a touch more applesauce. Let me know how it turns out!
Oh my this looks terrific! I love the secret zucchini in the brownies- almost as sneaky as putting beans in your brownies! I want to try making this in a GF version- all my brownie recipes are sadly made with sugar…
That’s so funny, I just made the cake version of this recipe with half black bean flour today and made them into muffins, or maybe they’d be considered cupcakes (I’ll post that version soon). The 1/2 black bean flour worked great; I used 1 cup whole wheat white for the other half, but I’m sure a GF flour for the other half would work great, too.
Do you have a suggestion for an applesauce replacement? I love zucchini, but am allergic to apples. Thanks.
Sure. Any fruit puree would work. Pears or bananas, etc.