Guiltless Zucchini Brownies

I love it when a delicious yet healthy dessert option comes along. Thank you to my friend Marcia for sharing this with me. I love texture, so I add extra of anything and everything that adds textural interest. Makes me sound like an interior decorator which is actually true. I want the inside of my body to have the best edge possible. This recipe is also great for kids to make because it does not require the use of a mixer.


Zucchini Brownies (which makes excellent cupcakes as well)

Mix together:

1 1/2 cup organic sugar or xylitol or a mixture of the two

1/2 cup olive oil or butter

2 teaspoons of organic vanilla

1 egg, add liquid to measure 1/2 cup ( you can use milk, water, almond milk, rice milk etc)

one quarter to one half cup of cocoa - I use Organic Dutch Processed Cocoa

2 cups of shredded zucchini


Mix together and add:

2 cups of flour ( you can use organic white, spelt, whole wheat or a mixture of them)

1 teaspoon sea salt

1 1/2 teaspoons baking soda



Add 1 cup of dark chocolate chips

1/2 cup chopped walnuts, almonds or pecans

1 cup of unsweetened coconut


Grease a 9 x 13 pan and bake at 350 degrees for about 25 – 30 minutes or until your toothpick comes out clean.

Cupcakes – take about 15 – 17 minutes.

No frosting required. Absolutely delicious and they freeze well.