Zucchini Chocolate Brownies

SERVES 16 | PREP 15 Mins | COOK 35 Mins

Who would have thought? This bad boy includes 1 banana and 3 zucchinis. Take advantage of the spring prices and enjoy this one for dessert with yoghurt or simply put it in the kids’ lunch boxes for a healthy treat.


  • 225g zucchini, grated with skin on (about 3 medium size)
  • 125g wholemeal spelt flour
  • 50g carob powder
  • 2 tsp baking powder
  • ¼ tsp salt
  • 2 tsp vanilla bean paste (or 2 vanilla beans, deseeded)
  • 80g carob chocolate block, cut into chunks
  • 1 egg
  • 1 banana, mashed
  • 125ml coconut oil
  • 90ml maple syrup
  • 85g dates, soaked (I use medjool dates)


  • Step 1
  • Preheat oven to 180°C and line a brownie tin with baking paper. Grate zucchini and place it in a colander. Place a heavy bowl on top to weigh it down. This will remove excess water. Set zucchini aside.
  • Step 2
  • In a large bowl, sift spelt flour, carob powder, baking powder and salt. Fold in carob chunks. Cut a few dates into chunks and add to the bowl.
  • Step 3
  • In a blender, combine remaining ingredients and blend until light and fluffy. Pour wet ingredients into dry ingredients, add zucchini and stir to combine. Pour mixture into brownie tin. Bake until brownie has risen and a toothpick comes out just a little wet. This will take about 35-40 minutes.
  • Serving Suggestion
  • Place on a wire rack to cool for 10 minutes, then remove brownie from the pan. Allow it to cool completely before slicing. Personally, I like it best the next day as it has more flavour but I'll admit, it's seriously hard to resist.

Stacey Clare's Nutritional Tip

  • Zucchinis are great to include in your family’s diet – they’re low in calories, high in water and contain more potassium than a banana.

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