Fresh Milled Zucchini Brownies
Fudgy chocolate brownies made with freshly milled soft white wheat flour and shredded zucchini, topped with a quick boiled chocolate icing.
Equipment
- Grain mill
- 9x13-inch baking pan
- Parchment paper
- Whisk
- Saucepan
Ingredients
Main Ingredients
- 300 grams soft white wheat berries freshly milled into flour
- ½ cup avocado oil or melted coconut oil or vegetable oil
- 2 tsp vanilla extract
- ½ cup Dutch cocoa powder
- ½ tsp sea salt
- 1 ½ cup organic cane sugar
- 1 ½ tsp baking soda
- 2 cup shredded zucchini finely shredded, not squeezed
- 2 tbsp water or strong coffee
- ¼ cup salted butter melted, for the icing
- 6 tbsp Dutch cocoa powder for the icing
- 2 cup powdered sugar for the icing
- ¼ cup whole milk for the icing
Instructions
Cooking
- Mill. Weigh the wheat berries and mill them into fine flour. Prep. Heat the oven to 380 degrees F and line a 9x13 inch pan with parchment.
- Mix the paste. Whisk the oil, vanilla, cocoa, salt, and sugar until thick.
- Add the flour. Stir in the flour and baking soda, then fold in the zucchini and water.
- Bake. Spread in the pan and bake 25 to 27 minutes, until a toothpick shows a few moist crumbs. Cool 10 minutes.
- Make the icing. Melt the butter, whisk in the cocoa, then add the powdered sugar and milk. Bring to a gentle boil, whisking, and remove from the heat.
- Finish. Spread the icing over the brownies and cool completely before cutting.
Notes
Substitutions: Use about 300 g whole wheat pastry flour if you do not have a mill. Melted coconut oil replaces avocado oil.
Tips: Weigh the flour and do not overbake. Wipe the knife between cuts.
Storage: Airtight at room temperature for 2 days or in the refrigerator for 3 to 4 days.