Einkorn zucchini brownies are healthy, but taste otherwise! Zucchini is nutrient dense and easy to hide in your foods since it is a very mild flavor on its own. These einkorn zucchini brownies not only have a hidden veggie, they are also made with natural sweeteners and contain no refined sugar! Enjoy!
Is einkorn flour healthier?
YES! Einkorn is such a wonderful ancient grain. It is nutrient dense and very filling. I love the flavor of it and how it doesn’t upset my family’s tummies. I have written an entire article about the benefits of using einkorn and why it is superior to other grains.
Einkorn can be tricky in some recipes, the flour to liquid ratios can be a bit challenging at times. While some recipes work with a 1:1 replacement, others take some tweaking and shifting to get the right outcome. This einkorn zucchini brownie recipe took a couple tries before I got it perfect! Thankfully, the few failed attempts tasted amazing, just not like a true brownie to me.
When working with einkorn, it is best to weigh the einkorn flour. This is why all my einkorn recipes show measurements in grams.
This also eliminates more dirty dishes by pouring the ingredients directly into the bowl, instead of using measuring cups and spoons. However, in some of my recipes the ingredients are too small to weigh, so measuring spoons are necessary.
Read our personal story about how we reversed tooth decay!
Sneaky, sneaky with einkorn zucchini brownies
My five-year-old and three-year-old sons are very picky, which is crazy since I am not the type of mom to cater to the kids’ desires when it comes to food. We have well balanced meals and stretch their taste buds with new things regularly.
That being said, my five-year-old and three-year-old sons love bone broth and the three-year-old loves spicy foods. But if they catch their eye on anything green in their food… well they won’t touch it anymore.
Since zucchini is a superfood in my opinion, I put it in lots of things during the summer. It’s easy to hide in food since it has such a mild flavor of its own.
Every summer, even the summers we aren’t producing from our own garden, zucchini is abundant. So, I made these out of necessity since our produce basket was overflowing with zucchini this summer from coworkers and friends from church.
The smell filled the kitchen and all my kids were so curious to come see what “treat” I was making them.
After it had cooled, I teased them all how gross it would be, since it had “green-ness” in it! Eww…. But the smell tempted them and as soon as my three old had a bite he was humming “mmmm!”
Is zucchini a superfood?
After researching all the health benefits of zucchini, my answer is yes!
It contains tons of beneficial micronutrients like minerals, carotenoids, vitamin C, and phenolic compounds (a natural antioxidant). Rich in antioxidant, anti-radical, anti-carcinogenic, anti-inflammatory, antiviral, antimicrobial and analgesic properties, it may potentially reduce the risk of cancer! It has been used in traditional folk medicine to treat colds and alleviate aches. (source)
It helps support the body in so many ways!
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Does the size of the zucchini matter?
Yes.
A large or overgrown zucchini is best for baking. It will be less sweet and drier. They are best in recipes that call for being shredded and draining off any excess water that they may contain.
Smaller or medium have more moisture and zucchini flavor. They are best for sautéing, side dishes, or as a main course, such as zucchini boats. Their cook time is less in these recipes.
How do you shred the zucchini?
Using a food processor gets it done quickly. You could also use a cheese grater.
Do you leave the skin on zucchini when making bread?
Yes! No need to take an extra step and peel them! The skin holds a lot of the nutritional value, so you’ll not only save time by leaving it on, you will also be adding more nutrients to your bread!
I just recommend rinsing your produce even if it is from your own garden!
Can you freeze zucchini?
Yes, the best way to freeze zucchini is by first draining off the excess moisture. To do this place the shredded zucchini in a strainer and mix with some salt. After 10 minutes, squeeze out the liquid. Then place in a Ziplock bag. Store in the freezer until you are ready to use it, but no more than six months.
How to make einkorn zucchini brownies
Supplies used
- Kitchen Scale
- Kitchen-Aid Mixer (you can usually get these on sale at Costco); or Mixing Bowls
- Stainless Steel Mesh Strainer
- Food Processor
- 9×13 Dish
- Measuring Spoons – these are my favorite because they fit inside all spice containers
Ingredients
- Zucchini – so many health benefits as mentioned above. Plus you don’t even notice their presence as far as taste is concerned.
- Salt – for draining the zucchini’s extra moisture
- Coconut oil – A much healthier option than vegetable oil.
- Honey
- Maple syrup – organic is best
- Eggs – local
- Vanilla extract
- Einkorn flour – if you don’t know of all these amazing health benefits and why you should start using this flour, read my full article about in my article: Should Einkorn be in Your Kitchen?
- Cacao powder – This form of chocolate is less processed and full of nutrients.
- Baking soda
- Salt – Himalayan or Real Salt are high qualities.
As a good rule of thumb, it is best practice to source quality food products such as organic, grass fed, wild caught, local, non-GMO, and made at home with the most basic of ingredients. This will help to have more nutrient dense meals that will not only taste better, but nourish your family while reducing toxins and unnecessary chemicals. Get tips from this article on how I grocery shop and meal plan for my family of six and do our best to only bring home quality ingredients.
Steps for einkorn zucchini brownies
- First, preheat the oven to 350℉ and grease your 9×13 dish. I used coconut oil.
- Next, shred the zucchini then mix in a sprinkle of salt and let sit for at least 10 minutes.
- In your mixing bowl, combine the coconut oil, maple syrup, honey, eggs, and vanilla. Mix on low speed.
- Then pour in the bowl the einkorn flour, cacao powder, baking soda, and salt.
- Squeeze off the excess moisture from the zucchini and mix the zucchini shreds into the batter.
- After greasing your 9×13 dish with coconut oil, spread your batter evenly in the pan.
- Lastly, bake for 30-35 minutes.
Allow to cool for 20 minutes so it can set. Then serve with Homemade Whipped Cream or a scoop of ice-cream!
Pleasant words are as an honeycomb, sweet to the soul, and health to the bones. Proverbs 16:24
Einkorn Zucchini Brownies Recipe
Equipment
- 1 Kitchen-Aid Mixer or Mixing Bowls
Ingredients
- 300g Zucchini shredded and drained
- 110g Coconut oil
- 170g Honey
- 170g Maple syrup
- 3 Eggs
- 1 Tbsp Vanilla extract
- 240g Einkorn flour
- 60g Cacao powder
- 2 tsp Baking soda
- 1 tsp salt
- 220g Chocolate chips (optional)
Instructions
- Preheat the oven to 350℉ and grease your 9×13 dish.
- Shred the zucchini. After shredding the zucchini, will need to drain off the excess moisture. To this you will place the shredded zucchini in a mesh strainer and mix in salt. Let it sit for at least 10 minutes.
- In your mixing bowl, combine the110g Coconut oil, 170g Honey, 170g Maple syrup, 3 Eggs, and 1 Tbsp Vanilla extract. Mix on low speed.
- Next, mix in the 240g Einkorn flour, 60g Cacao powder, 2 tsp Baking soda, and 1 tsp salt.
- Squeeze off the excess moisture from the zucchini and mix the 300g Zucchini into your batter.
- This step is OPTIONAL: Using a spatula mix in your 220g Chocolate chips.
- Spread the batter over the bottom of your 9×13 dish.
- Bake for 30-35 minutes.
- Allow to cool for about 20 minutes before serving.
Notes
- 3 cups Zucchini shredded and drained
- ½ cup Coconut oil
- ½ cup Honey
- ½ cup Maple syrup
- 3 Eggs
- 1 Tbsp Vanilla extract
- 2 cups Einkorn flour
- ½ cup Cacao powder
- 2 tsp Baking soda
- 1 tsp salt
- 1 cup Chocolate chips (optional)
If you make these einkorn zucchini brownies, don’t forget to comment and rate them below!
Need more garden recipe inspiration? Try these recipes below!
Need more einkorn inspired recipes? Check out some favorites below:
I’m new to using Einkorn flour so thank you for posting your recipes. I’m allergic to coconut oil, can I substitute melted butter and if so how much would I use? I also have to watch my sugar intake, can I swap out the honey and maple syrup with a sugar substitute and if so how much would I use? I usually substitute 1:1 in recipes with no issues. Thank you for your help with this.
Hi Tiffany, I am happy to advise what I would do, but full disclaimer, I have not tested this recipe with a sugar substitute. So if you try this, please let me know how it turns out!
3 cups shredded zucchini (drained but not squeezed dry — ~300 g)
½ cup melted unsalted butter (110 g)
1 cup granulated sugar substitute (e.g. Lakanto Classic, Swerve, or allulose)
3 large eggs
1 tbsp vanilla extract
2 cups all-purpose einkorn flour (240 g)
½ cup cacao or cocoa powder (60 g)
2 tsp baking soda
1 tsp sea salt
(Optional) 1 cup chocolate chips or chopped nuts (220 g)
Since you will be substituting dry for wet (the sugar replacement for honey and maple syrup), I recommend only draining the zucchini, not squeezing out all the liquid. This will make up for dropping out the wet sweeteners. This is where you might have to use some judgment, if the batter is too thick and paste-like, then slowly add a little at a time, some water, adding no more than 5 tbsp water.
I hope this helps! Let me know how it turns out!
Made these today. Delicious brownies. Chocolatey and gooey perfection.
Question: do you use whole grain einkorn flour or all purpose einkorn flour in the recipes your posting?
Kimberly, I am so glad to hear they turned out perfect! They are a favorite around my home!
I use all purpose einkorn flour for my recipes unless otherwise stated.