Unlimited Brownies…


It is the beginning of blackberry season here! Just like British Columbia, England is covered dotted with blackberry bushes! I finally pursuaded my mom to come help me pick blackberries on the side of the highway road. Because it is the beginning of the season and there are not that many ripe yet, we came home with a rather small amount. I also figured I probably would have been better off without my mom’s help company, as she ate about 2/3 of the already small amount of berries she picked before they even made it into the bag!

So what did I make with the blackberries? I only had about 2 cups, so blackberry pie, crisp or jelly was out…

Blackberry Banana Oat Bars!

I am all for the healthy desserts… nuts, seeds, and dried fruit, we all know are good for us. Unfortunately, even healthy desserts can be quite dense and need to be enjoyed in small amounts. I like to sometimes create desserts for myself and family that are lighter… desserts that I can comfortably eat (without feeling sick) half a pan of a few. I agree, most things taste better with a tablespoon (or two) of nut butter, but in the end I guess I would rather eat more dessert!

So what about these brownies I mentioned? I love all things carob and was on a mision to create a caroby brownie that I could have for breakfast if I wanted to.

Unlike my famous brownies these brownies are much lighter, more of a cake brownie than a fudge brownie. So for those who are looking to cut calories or for any other reason would like a less dense brownie… try these!

Perfect dessert that will not leave you feeling overstuffed….

At around 60 calories a brownie*… you can eat quite a few! 😉

Healthy Zucchini Brownies!

I thought of suggesting a cashew cream cheese like I used on my other brownies if you wanted to make them a bit richer, but honestly these are perfectly moist and really don’t need it!

You really can’t taste the zucchini in these, I just added it for a nutritional boost!

Zucchini Brownies (make 9 small brownies) Can be made gluten free with gluten free oats!

1 c oat flour (grind oats in a blender)

4 T carob powder

3/4 c packed shredded zucchini (squeeze out the liquid from the zucchini)

1/2 c natural sugar substitute (xylitol, stevia baking blend, erythritol or can use coconut sugar) I used Z Sweet, which is a mainly erythritol baking blend

1 t baking powder

1/2 t cinnamon

1 t vanilla

1 t maple extract (optional)

1/2 c unsweetened soy yogurt

10 walnuts chopped for decorating (optional)

Mix your dry ingredients and your wet ingredients in seperate bowls. Mix together and poor into a parchment lined baking dish. Sprinkle the chopped walnuts on top if using. I used a large bread pan plus one extra cupcake liner. If you want to use a regular 9×9 baking dish, double the recipe. Bake at 350 F for about 30 minutes. You want to slightly undercook these, that way they remain soft and gooey! Let cool and slice!


*60 calores per brownie without walnuts (1/9th of the recipe)

Submitted to: Healthy Vegan Fridays, Wellness Weekend


  1. Your Brownies look wonderful. I am going away for the weekend, but when I get back I need to try these. I still have quite a lot of zucchini to use up.

  2. Yumm, these caught my eye. I bought zucchini at the farmers market today… zucchini brownies here I come!!!

  3. I bookmarked this straight away when I first read this post, so I’m so glad you submitted it to HVF! Thanks so much for sharing such a great recipe!

  4. Those brownies look extra special; I love the idea of the zucchini in the recipe. Can’t wait to try them out!

  5. Both the brownies and blackberry oat bars look delish! What a great idea to add zucchini to the brownies, I bet they made them extra moist! Love the pics!

  6. Oh these berries look so yummy 😉
    Loving the bars and brownies – you are a awesome with the zucchini disguised in this dessert. How awesome?! xo

  7. I found your blog from Healthy Vegan Fridays and am glad I did! I’ll be trying these for sure. Love the beautiful photography!

  8. Vicky, I am so glad to have come across your site. Your recipes are so delectable and we use very similar ingredients. I love that you use erythritol because I’ve been using it for a few months now and don’t see it used very often in the blogosphere. I think it’s a great alternative to just stevia. Thanks for sharing this brownie recipe, I’m going to try it!

  9. Pingback: healthy vegan friday #3 | the veggie nook

  10. Wow these look fantastic. I need something to do with the blackberries. So the bears do not get them thanks!

  11. Okay, I will have to buy some zucchinis so I can make these, they look terrific
    (Maybe I can cut down a little on the oat flour or sub in soy flour or something)
    Thanks for the recipe 🙂

  12. Can sweet potato be used instead of oats? What other binder can be used (im sensitive to oats)

    • You mean taking out the oats and adding more sweet potato? Then it would just be too wet. You need something dry like a flour to create a brownie texture. You could use almond flour, quinoa flour or chestnut flour (or pretty much any flour you like).

  13. Thanks! Where do u order/buy chestnut flour? What brand?

  14. those blackberry banana bars look amazing!! do you have the recipe for those?!

    • Here are the ingredients for the blackberry banana bars:
      5 bananas (mashed)
      1 ½ c oat flour
      1 ½ c rolled oats
      ½ t cinnamon
      1 t vanilla
      1 T baking powder

      2 cups of blackberries
      2 T date sugar
      2 T desiccated coconut (or walnuts)

      Press into an oiled 9×9 baking dish and bake at 350 F for 35-40 min.

  15. Thanks soo much!! I appreciate it!

  16. another question, what is date sugar? do you make that or buy it?

    • You can buy date sugar. It is a very unprocessed sugar substitute, just dried dates ground up. You can also use coconut sugar or some other dry sugar. It is just to offset the blackberries, which can be sour.

  17. ah gotcha, great thanks!!

  18. I must have missed this post….looks so great!!!!

Leave a Reply

Required fields are marked *.