Easy Einkorn Zucchini Brownies

I didn’t know what to do with zucchini besides spiralize it into noodles until my neighbor handed me three giant ones from her garden last summer. That’s when I started sneaking it into everything—muffins, bread, and eventually these brownies.

The thing about zucchini in baked goods is that nobody can taste it. It just makes everything more moist without adding any vegetable flavor. My kids have eaten these brownies a dozen times and still have no idea there’s a green vegetable in there. I use einkorn flour because it’s easier on my stomach than regular wheat, but the real star here is the combo of honey and maple syrup instead of white sugar. They give these brownies a deeper, almost caramel-like sweetness that I actually prefer now.

What Kind of Zucchini Should I Use?

Any type of zucchini will work great for these brownies, whether you grab the standard green ones or the yellow summer squash variety. The key thing is to make sure you shred it and then squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth – otherwise you’ll end up with soggy brownies instead of fudgy ones. Medium-sized zucchini tend to be the best choice since they’re not as watery as the giant ones that have been sitting on the vine too long. Don’t worry if your zucchini has some seeds; they’ll blend right into the batter and nobody will even notice they’re there.

Options for Substitutions

These brownies are pretty adaptable, so here are some swaps you can make:

• Einkorn flour: If you can’t find einkorn flour, all-purpose flour or whole wheat pastry flour will work fine. You can also try spelt flour for a similar ancient grain option. The texture might be slightly different, but the brownies will still turn out great.
• Coconut oil: Melted butter or any neutral oil like avocado or vegetable oil can replace the coconut oil in equal amounts. Just make sure it’s melted and cooled slightly before mixing.
• Honey and maple syrup: You can use all honey or all maple syrup if that’s what you have on hand – just use 340g total of whichever sweetener you prefer. The flavor will be slightly different but still delicious.
• Zucchini: Yellow squash works just as well as zucchini. Make sure to squeeze out the excess moisture with a clean kitchen towel or paper towels before adding it to the batter.
• Cacao powder: Regular unsweetened cocoa powder is a perfect substitute for cacao powder and works the same way in this recipe.
• Chocolate chips: Feel free to use dark chocolate chunks, milk chocolate chips, or even chopped nuts like walnuts or pecans instead.

Watch Out for These Mistakes While Baking

The biggest mistake you can make with these brownies is skipping the step of draining your shredded zucchini – all that extra moisture will turn your brownies into a gummy, undercooked mess, so squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth.

Another common error is overbaking, which happens easily since these brownies should stay fudgy in the center – pull them out when a toothpick inserted comes out with a few moist crumbs, not completely clean.

Since einkorn flour behaves differently than regular flour, avoid overmixing once you add it to the wet ingredients, as this can make your brownies tough instead of tender.

For even better results, let the batter rest for 5-10 minutes before baking, which gives the einkorn flour time to absorb the liquids and creates a better texture.

What to Serve With Einkorn Zucchini Brownies?

These brownies are pretty rich on their own, so I love serving them with a big scoop of vanilla ice cream that melts right into all those chocolatey nooks. A dollop of whipped cream or Greek yogurt also works great if you want something a bit lighter that balances out the sweetness from the honey and maple syrup. For an afternoon treat, pair them with a cold glass of milk or your favorite coffee – the slight earthiness from the einkorn flour goes really nicely with a good latte. You could also dust them with a little powdered sugar or add some fresh berries on the side for a pop of freshness.

Storage Instructions

Store: Keep your zucchini brownies in an airtight container at room temperature for up to 3 days, or in the fridge for about a week. They actually taste even better the next day once the flavors have had time to settle in!

Freeze: These brownies freeze really well for up to 3 months. I like to wrap them individually in plastic wrap and then put them all in a freezer bag so I can grab one whenever a chocolate craving hits.

Thaw: Just let a frozen brownie sit at room temperature for about 30 minutes, or if you’re impatient like me, pop it in the microwave for 15-20 seconds. They’re also pretty good eaten straight from the freezer if you like a fudgier texture!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1850-2000
• Protein: 28-32 g
• Fat: 90-100 g
• Carbohydrates: 260-280 g

Ingredients

• 10.6 oz zucchini (finely shredded and squeezed dry of excess moisture)
• 4.1 oz coconut oil (melted and cooled to room temperature)
• 6 oz honey
• 5.5 oz maple syrup
• 3 eggs (room temperature, about 70°F)
• 1 tbsp vanilla extract
• 8.5 oz einkorn flour
• 2.5 oz cacao powder (sifted to remove lumps)
• 2 tsp baking soda
• 1 tsp salt
• 7.8 oz chocolate chips
• 1 tsp espresso powder
• 1/2 tsp ground cinnamon

Step 1: Prepare Zucchini and Preheat Oven

• 10.6 oz zucchini
• 1 tsp salt

Heat your oven to 350°F and grease a 9×13 inch baking dish (or 8×8 if you prefer thicker brownies).

While the oven preheats, finely shred the zucchini and toss it with salt in a colander or fine-mesh strainer.

Let it sit for 10 minutes to release excess moisture—this is crucial for preventing wet, dense brownies.

After 10 minutes, squeeze the zucchini firmly with your hands or press it against the strainer to remove as much liquid as possible.

Step 2: Combine Wet Ingredients and Build Flavor Base

• 4.1 oz coconut oil
• 6 oz honey
• 5.5 oz maple syrup
• 3 eggs
• 1 tbsp vanilla extract

In a large bowl, whisk together the melted and cooled coconut oil, honey, maple syrup, room temperature eggs, and vanilla extract until well combined and slightly emulsified.

The combination of eggs, honey, and syrup creates a rich, moist base that works beautifully with einkorn’s nutty flavor.

Take your time whisking to incorporate air, which helps the brownies rise slightly and become tender rather than dense.

Step 3: Create Dry Ingredient Mixture

• 8.5 oz einkorn flour
• 2.5 oz cacao powder
• 2 tsp baking soda
• 1 tsp salt
• 1 tsp espresso powder
• 1/2 tsp ground cinnamon

In a separate bowl, sift together the einkorn flour, cacao powder, baking soda, espresso powder, cinnamon, and salt.

I like to sift the cacao powder separately first to remove any lumps, then combine everything—this ensures no bitter cacao clumps hide in your brownies.

The espresso powder and cinnamon are subtle additions that deepen the chocolate flavor without being noticeable, which is exactly what you want here.

Step 4: Combine Wet and Dry Ingredients with Zucchini

• dry ingredient mixture from Step 3
• wet ingredient mixture from Step 2
• squeezed zucchini from Step 1
• 7.8 oz chocolate chips

Pour the dry ingredient mixture from Step 3 into the wet ingredients from Step 2 and fold gently with a spatula until just combined—don’t overmix, as this can make brownies tough.

Fold in the squeezed zucchini and chocolate chips until evenly distributed throughout the batter.

The zucchini adds moisture and subtle sweetness while staying hidden in the finished brownies.

Step 5: Bake Until Set

Spread the batter evenly into your prepared baking dish and smooth the top with a spatula.

Bake for 30-35 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter).

Einkorn flour absorbs liquids differently than all-purpose flour, so start checking at 28 minutes to avoid overbaking—the brownies will continue to set slightly as they cool.

Step 6: Cool and Finish

Remove the brownies from the oven and let them cool in the baking dish for at least 20 minutes before cutting.

This cooling time allows the crumb structure to set properly so they slice cleanly instead of crumbling.

For the cleanest cuts, let them cool completely to room temperature, then refrigerate for 1-2 hours if you have time.

Easy Einkorn Zucchini Brownies

Delicious Easy Einkorn Zucchini Brownies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 15 pieces

Calories: 1925

Ingredients Method

Ingredients

  

• 10.6 oz zucchini (finely shredded and squeezed dry of excess moisture)
• 4.1 oz coconut oil (melted and cooled to room temperature)
• 6 oz honey
• 5.5 oz maple syrup
• 3 eggs (room temperature, about 70°F)
• 1 tbsp vanilla extract
• 8.5 oz einkorn flour
• 2.5 oz cacao powder (sifted to remove lumps)
• 2 tsp baking soda
• 1 tsp salt
• 7.8 oz chocolate chips
• 1 tsp espresso powder
• 1/2 tsp ground cinnamon

Method

 

1. Heat your oven to 350°F and grease a 9x13 inch baking dish (or 8x8 if you prefer thicker brownies). While the oven preheats, finely shred the zucchini and toss it with salt in a colander or fine-mesh strainer. Let it sit for 10 minutes to release excess moisture—this is crucial for preventing wet, dense brownies. After 10 minutes, squeeze the zucchini firmly with your hands or press it against the strainer to remove as much liquid as possible.
2. In a large bowl, whisk together the melted and cooled coconut oil, honey, maple syrup, room temperature eggs, and vanilla extract until well combined and slightly emulsified. The combination of eggs, honey, and syrup creates a rich, moist base that works beautifully with einkorn's nutty flavor. Take your time whisking to incorporate air, which helps the brownies rise slightly and become tender rather than dense.
3. In a separate bowl, sift together the einkorn flour, cacao powder, baking soda, espresso powder, cinnamon, and salt. I like to sift the cacao powder separately first to remove any lumps, then combine everything—this ensures no bitter cacao clumps hide in your brownies. The espresso powder and cinnamon are subtle additions that deepen the chocolate flavor without being noticeable, which is exactly what you want here.
4. Pour the dry ingredient mixture from Step 3 into the wet ingredients from Step 2 and fold gently with a spatula until just combined—don't overmix, as this can make brownies tough. Fold in the squeezed zucchini and chocolate chips until evenly distributed throughout the batter. The zucchini adds moisture and subtle sweetness while staying hidden in the finished brownies.
5. Spread the batter evenly into your prepared baking dish and smooth the top with a spatula. Bake for 30-35 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter). Einkorn flour absorbs liquids differently than all-purpose flour, so start checking at 28 minutes to avoid overbaking—the brownies will continue to set slightly as they cool.
6. Remove the brownies from the oven and let them cool in the baking dish for at least 20 minutes before cutting. This cooling time allows the crumb structure to set properly so they slice cleanly instead of crumbling. For the cleanest cuts, let them cool completely to room temperature, then refrigerate for 1-2 hours if you have time.