Carob Brownies

As farmers in southern california, we love carob—as drought and disease tolerant trees, they are a beneficial addition to our ecosystem. Carob trees produce long, dark pods which have a chocolatey flavor very similar to cocoa. Every year, we get a bumper crop of carob pods, and go through the process of transforming them into powder by fermenting, dehydrating, and grinding the pods and their pulp, which is a true labor of love. If you don’t have access to carob trees or the time to make your own powder, you can purchase carob powder online or at most well-stocked grocery stores. 


  • 1 cup plus 1 teaspoon unrefined avocado oil
  • 2 large pastured eggs
  • 2 ½ cups shredded zucchini (from about 2 small zucchini)
  • 1 teaspoon orange zest (from 1 medium orange)
  • ⅓ cup fresh orange juice (from 1 medium orange)
  • 1 ½ cups coconut sugar
  • 1 teaspoon fine sea salt
  • 2 cups einkorn flour
  • ½ cup carob powder
  • 1 tablespoon baking powder
  • ¾ cup chopped walnuts


  1. Preheat the oven to 350° F and position a rack in the middle. Drizzle 1 teaspoon of the avocado oil in the bottom of a 9 x 12-inch glass baking dish. Use a paper towel to evenly coat the bottom and sides of the dish with the oil. Set aside.
  2. In a large bowl, whisk together the remaining 1 cup avocado oil, the eggs, zucchini, orange zest, orange juice, coconut sugar, and salt.
  3. In a separate medium bowl, sift together the einkorn flour, carob powder, and baking powder. Using a spatula, fold the flour mixture into the zucchini mixture and stir until combined. Pour the batter into the prepared dish and evenly smooth the top.
  4. Bake, rotating the pan halfway through, until a toothpick or knife inserted into the center comes out clean, 40 to 45 minutes. Let cool for 30 minutes. Cut into 15 pieces. The brownies can be refrigerated in an airtight container for up to one week.


If you find yourself with carob pods, you can turn them into carob powder by taking the following steps. First, clean the pods and boil them to soften them just enough so they can be slit open. Next, remove and discard the seeds, and grind up the pods in a food processor. Dehydrate the ground pods until they are crispy, and grind them again in a blender. Finally, sift the pods, producing a powder that can be used in place of cocoa powder in just about any recipe.