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.
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.
Sneaky, sneaky
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!
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.
- Sugar – Organic is best.
- 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.
Steps for einkorn zucchini brownies
Step one: Preheat the oven to 350℉ and grease your 9×13 dish. I used coconut oil.
Step two: Shred the zucchini then mix in a sprinkle of salt and let sit for at least 10 minutes.
Step three: In your mixing bowl, combine the coconut oil, sugar, and vanilla. Mix on low speed.
Step four: Pour in the bowl the einkorn flour, cacao powder, baking soda, and salt. This will create a very, very dry batter. See the image below:
Step five: Squeeze off the excess moisture from the zucchini and mix the zucchini shreds in to the batter.
Your batter may appear really thick or still dry. Allow it to sit for five minutes and then stir again. It will be stiff in consistency, but spreadable.
Step six: Spread it over the bottom of your 9×13 dish.
Step seven: 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
- 3 cups (300g) Zucchini shredded and drained
- ½ cup (110g) Coconut oil
- 1½ cups (300g) Sugar
- 1 Tbsp Vanilla extract
- 2 cups (240g) Einkorn flour
- ½ cup (60g) Cacao powder
- 1½ tsp Baking soda
- 1 tsp salt
- 1 cup (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 the½ cup (110g) Coconut oil, 1½ cups (300g) Sugar, and 1 Tbsp Vanilla extract. Mix on low speed.
- Next, mix in the 2 cups (240g) Einkorn flour, ½ cup (60g) Cacao powder, 1½ tsp Baking soda, and 1 tsp salt.
- Squeeze off the excess moisture from the zucchini and mix the 3 cups (300g) Zucchini into your batter.Your batter may appear really thick or still dry. Allow it to sit for five minutes and then stir again. It will be stiff in consistency, but spreadable.
- This step is OPTIONAL: Using a spatula mix in your 1 cup (220g) Chocolate chips.
- Spread the batter over the bottom of your 9×13 dish.
- Bake for 30-35 minutes.
- Allow to cool for 20 minutes so it can set.
If you make these einkorn zucchini brownies, don’t forget to comment and rate them below!
I imagine as einkorn becomes more popular, this might be a winner with my fellow einkorn, gardener friends! But until then, I will be referencing this recipe regularly when I have an abundance of fresh zucchini!
Need more garden recipe inspiration? Try these recipes below!
Need more einkorn inspired recipes? Check out the links below!
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