Secretly Healthy Amazing Zucchini Brownies

These brownies are soft, tender, and delicious. They are made with healthy ingredients (or not, I’ll include both) and are egg free! These taste so great, even your pickiest eater will never know they are healthy! Kid tested and kid approved by my own 7 year old and 2 year old.

Prep time: 10 minutes Bake time: 30 minutes Total time: 40 minutes

Ingredients: 2 cups AP flour (or whole wheat flour)

1/2 cup cocoa powder

1 1/2 tsp baking soda

1 tsp salt

1 tsp cinnamon

1/2 cup coconut oil, melted (or vegetable oil)

1 1/2 cups coconut sugar (or white sugar)

2 tsp vanilla

2 cups zucchini (1 large zucchini)

3 tsp water

Instructions:

  1. Preheat oven to 350 degrees, line a 9 inch round cake pan with parchment paper or spray with cooking spray, set aside.
  2. Peel and shred zucchini, leaving out the seeds, into a bowl, set aside.
  3. Mix all of the dry ingredients together in a medium sized bowl. Set aside.
  4. Melt the coconut oil, then transfer to a mixing bowl.
  5. Using an electric mixer and paddle attachment, mix the oil, sugar, and vanilla until well combined.
  6. Add the dry ingredients to the wet ingredients and mix well.
  7. Fold in the zucchini and add the water, mix well.
  8. Add in any add ins you choose such as: walnuts, chocolate chips, etc. Mix well by hand.
  9. Transfer batter to prepared cake pan and bake for about 30 minutes or until the center comes out clean.
  10. Remove from oven, let cool in pan for about 15-20 minutes.
  11. Serve and enjoy!

Recipe Notes: You may use vegetable oil instead of coconut oil and it will not affect the recipe or texture of brownies, you may replace coconut sugar with white sugar, will result in sweeter brownies. You may add in any nuts or chocolate chips for extra flavor and crunch. Do not dry out zucchini before adding to recipe, or brownies will not bake properly and be too dry.

Special Serving Note: These are great served plain, but also great with powdered sugar, icing of your choice, or vanilla ice cream on top!


Sugar Free Chocolate Chip Cookies, Delicious!

These sugar free chocolate chip cookies are soft, chewy, and delicious and the best part: You would never know they are sugar free!

Prep time: 10 minutes Bake time: 15 minutes Total time: 25 minutes Servings: 24 cookies

Ingredients: 2 1/4 cups AP flour

1 tsp baking soda

12 tbsp butter, softened

4 tbsp coconut oil, melted

1/2 cup white granulated splenda

1/4 cup brown sugar sweetener replacement

2 eggs

1 tsp vanilla

1 1/2 cup sugar free chocolate chips

Instructions:

  1. Preheat oven to 350 degrees. Mix all dry ingredients in a medium sized bowl and set aside.
  2. Soften the butter and melt the coconut oil in the microwave in a microwave safe bowl.
  3. Mix the butter, coconut oil, vanilla, and sweeteners together until well combined, then add the eggs and mix well.
  4. Add the dry ingredients to the sugar mixture until well combined.
  5. Add in the chocolate chips, and roll the dough into 1 1/2 inch balls and place 2 inches apart on an ungreased cooking sheet.
  6. Bake for about 15 minutes or until the cookies are a light golden brown color on top.
  7. Remove the cookies from the oven and let cool completely.
  8. Serve and enjoy!

Recipe Notes: These cookies will be thicker than normal chocolate chip cookies, if you completely melt instead of softening the butter, the cookies will be thinner and crispier. Walnuts and pecans are great extras to add into these cookies! If you cannot find or do not want to add in the brown sugar substitution, simply use 1 cup of white granulated splenda instead of 1/2 cup. If you do not want to use butter simply use 16 tbsp of coconut oil in the recipe and leave the butter out.