Zucchini Brownies

Posted by Lindsay Kluge on Wednesday, March 23, 2016

I sometimes like to eat brownies for breakfast. Ever since I saw the movie Practical Magic, I immediately found this totally acceptable and a little enviable. But having a super sweet, deep rich chocolatey brownie (for me at least), just doesn’t cut it for a legit breakfast unless I make some concessions to the typical brownie recipes. I don’t like being in a sugar high first thing in the morning, and I obviously feel fraudulent when I don’t even try to eat veggies in the morning. But, as we all know – brownies are carriers for a great many things….and zucchini makes the cut as one of the best additions.

Since I like to stick veggies in almost everything I cook (including spaghetti sauce, black bean burgers, turkey burgers, kitchari, whole grains, lasagna….the list goes on), it’s become common place to find shredded bits of color in all kinds of desserts I make now a days. And I don’t know about you, but when late spring and summer hit, I have so much squash and zucchini in my garden I literally can’t even give it all away. I need to find places to eat it without getting sick of it. Once again, brownies to the rescue.

These are richly hearty morning (or just dessert) brownies chocked full of chia seeds, protein rich nuts, coconut, and a little sweetness for the bright spring morning elevenses that happen weekly in my house. They’re easily adaptable for whatever flour you have on hand, and you can substitute the brown sugar for 100% coconut sugar or maple syrup and still end up with a enviable morning brownie. Thrive Market is a wonderful place to source all of the ingredients for this recipe organically and affordably.  Enjoy with a cup of your favorite morning tea!

Zucchini Brownies

1 3/4 cup spelt flour
1/3 cup baking cocoa
1/2 teaspoon baking soda
1/2 teaspoon pink salt
4 tbsp chia seeds
Combine in a large bowl
2 cups shredded zucchini (slightly dried)
Stir into the dry mixture.
1 egg
3/4 cup coconut palm sugar
3/4 cup brown sugar
1/2 cup plain, full fat yogurt
1/2 cup coconut oil
1 teaspoon vanilla
Combine in a separate bowl and beat with a fork. Stir into the zucchini mixture and mix well.
Spread into a greased 9x13 inch pan.
1/2 cup chopped pecans
1/4 cup coconut flakes
1/4 cup semi sweet chocolate chips
Sprinkle on top of the brownie mixture. Bake in preheated oven at 350F about 35-40 minutes.