Fudgy Zucchini Brownies With Fresh Milled Spelt Flour

If you’re looking for a rich, chocolatey brownie that’s made with simple ingredients, these fresh milled spelt fudgy zucchini brownies are for you. Spelt flour creates a tender crumb, zucchini makes every bite incredibly moist, and just a little sugar lets the deep chocolate flavor be the star. 

These brownies are finished with a creamy maple syrup-sweetened frosting, tasting just as indulgent as a classic brownie recipe while using ingredients you can feel good about! They’re the perfect way to use up summer zucchini. Enjoy them warm fresh out of the oven, or chilled in the fridge for a more classic fudge style dessert. 

This post may contain affiliate links. As an amazon affiliate, I may earn a small commission from qualifying purchases at no extra cost to you. If you have questions, please read my full privacy policy.

Why You’ll Love These Fudgy Zucchini Brownies

• Rich, fudgy, and soooo chocolatey. Every bite is soft, moist, and decadent. They are perfectly rich without being overly sweet. 
• Made with freshly milled spelt flour. Freshly milled spelt gives these brownies a wonderfully tender texture and subtle nutty flavor. You wouldn’t even guess that these are whole wheat brownies. 
• Sweetened with simple ingredients. The brownies use just a small amount of added sugar, while the creamy frosting is naturally sweetened with pure maple syrup. They are rich and chocolately without being over the top. 
• A delicious way to use fresh zucchini. The zucchini melts into the batter, adding moisture that you won’t even be able to taste. 
• Wholesome ingredients, classic brownie taste. You get all the richness of a traditional brownie with ingredients you can feel good about serving your family.
• Easy to make. No fancy techniques or complicated steps—just mix, bake, frost, and enjoy.
• Perfect for sharing. This sweet treat is great for potlucks, summer gatherings, lunchboxes, or with an afternoon coffee. Maybe even breakfast? 

If you enjoy using fresh milled flour in your kitchen, you will have to try some of my other fresh milled favorites:

• cinnamon rolls
• pancakes
• greek yogurt muffins
• sourdough bread

Like brownies with a twist? Try these healthier avocado brownies. 

A Twist on Classic Brownies

These fudgy brownies prove you don’t have to choose between real food ingredients and rich dessert. Freshly milled spelt flour adds a subtle nuttiness, zucchini keeps every bite incredibly moist, and just a small amount of sugar lets the rich chocolate be the star of the show. Topped with a maple syrup-sweetened cream cheese frosting, they’re a decadent dessert made with simple, real ingredients. 

Why Bake with Fresh Milled Spelt?

If you’ve never baked with fresh milled spelt before, you’re in for a treat. Spelt is an ancient grain that’s been enjoyed for thousands of years and is known for its mild, slightly sweet, nutty flavor. It creates wonderfully tender baked goods, making it one of my favorite grains for desserts like these fudgy zucchini brownies.

One of the biggest reasons I love milling my own flour is the freshness. Once a wheat berry is milled, exposure to air begins to reduce some of its naturally occurring vitamins, nutrients, and antioxidants. In fact, some of those nutrients start to decline within the first 24 hours and continue to diminish over time. After three days, 95% of the naturally occuring nutrients are gone (source). Milling your flour just before baking helps preserve more of what the whole grain has to offer.

Freshly milled spelt also gives these brownies a depth of flavor you just don’t get from refined flour. It pairs beautifully with rich chocolate, adds a subtle nuttiness, and creates a soft, fudgy texture that’s hard to resist. If you’re looking for a delicious way to start baking with fresh milled flour, this recipe is a great place to begin! If you find yourself hooked on spelt desserts, you have to try these spelt chocolate chip cookies next. 

Ingredients in Zucchini Spelt Brownies

For the Brownies

Butter – I’m a big fan of butter in general, but I especially love to use grass-fed butter as the nutrients are much more impressive, and real butter is definitely a better choice than butter substitutes (source). 

Dark chocolate chips – Chocolate chips can be tricky to find that don’t have processed ingredients, but I just try and find the best option available. 

Sugar – I use organic cane sugar when I bake.

Vanilla extract

Eggs – I always opt for pasture-raised eggs in my home and in my recipes! This week I was lucky enough to have some fresh local eggs from my parents.

Finely grated zucchini – no need to peel your zucchini first. Grate it finely and squeeze out just a bit of the extra moisture before using it in these brownies. 

Fresh milled spelt flour – I buy all of my wheat berries from Azure standard in bulk. Spelt berries are an amazing ancient grain (meaning it has been largely unchanged over the years), with loads of benefits.

Unsweetened cocoa powder

Baking powder

Salt -I always love to use redmonds unrefined real salt in my recipes.

For the frosting

• Cream cheese
• More butter
• Real maple syrup
• Half & Half or cream

Other Tools You Might Need

• Grain mill – If you are grinding your own flour, this is a necessity. My mockmill 100 has been such a great purchase, I use it daily.
• Box shredder or other cheese grater
• 9 x 9 glass baking pan
• Parchment paper
• Stand mixer or hand mixer (for the frosting) with a whisk attachment
• Large glass bowl
• Small saucepan
• Measuring cups & spoons

How To Make Fudgy Zucchini Brownies With Fresh Milled Spelt

These brownies come together almost too easily! Just mix, bake, frost and enjoy. The end. Here’s how:

Step 1: Preheat the oven to 350, and line a 9×9 baking pan with parchment paper. 

Step 2: In a small saucepan over low heat, melt the butter. Once it’s melted, add 10 0z of dark chocolate chips, stirring continually until the chocolate is melted and combined with the melted butter into a smooth consistency. Stir in the vanilla, and set the sauce aside.

Step 3: Mill your spelt berries on your grain mill’s finest setting. Mill enough spelt berries to make 1/2 cup of spelt flour.

Step 4: Grate the zucchini on the finest side of your box shredder. Gently squeeze out some of the extra moisture. It doesn’t have to be completely dry! 

Step 5: In a large bowl, whisk the eggs together until the whites/yolks are fully combined. 

Step 6: To the eggs, add the sugar and chocolate sauce, stirring until mixed well together. Mix in the grated zucchini. 

Step 7: Add the spelt flour, cocoa powder, baking powder and salt. Stir until just combined. 

Step 8: Gently fold in 1/2 cup of dark chocolate chips into the batter.

Step 9: Pour the brownie batter into the prepared baking pan, and bake the brownies for 35-40 minutes until a toothpick inserted into the middle comes out mostly clean. 

Step 10: While the brownies cool, make the frosting. In the bowl of a stand mixer, add the softened cream cheese and butter, and maple syrup. With the whisk attachment, mix the frosting on high until it starts to get smooth with no chunks. Slowly add in a little bit of half and half or cream until the frosting is creamy and spreadable. 

Step 11: Spread the frosting evenly over the brownies. You can slice and enjoy them warm, or you can chill for at least an hour before slicing and serving. Chilling them is my preferred method! 

Step 12: Refrigerate the leftovers for up to 5 days. If they last that long!

Frequently Asked Questions

Did you try this recipe? If you liked it, I would so appreciate if you could leave a review and five stars!