Zucchini Brownies

Looking for a healthier recipe for brownies that still taste deliciously decadent? These Zucchini Brownies are full of both chocolatey flavor AND a full serving of veggies! You’ll wonder why you ever made brownies without zucchini!

The BEST Zucchini Brownies!

This might be my favorite brownie recipe EVER! Not only are they delicious but they also have a serving of veggies! Love me a good hidden veggie recipe.

These zucchini brownies have a fudgy texture that you’ll want to eat right out of the pan. Surprisingly, they also taste delicious straight from the freezer! Anyone else like baked goods right from the freezer?

No matter how you choose to eat them, you will love this healthier brownie recipe with zucchini!

Ingredients in Zucchini Brownies

• Dark Chocolate – You can use either dark chocolate chips, chunks or even a bar of chocolate broken into pieces. Ideally aim for 70% or up.
• Butter – I like using butter in my brownie recipes but you can easily substitute ghee, coconut oil or even vegetable oil.
• All-Purpose Flour – for a less refined option you can use whole wheat flour or even almond flour (not almond meal)
• Unsweetened Cocoa Powder – you can also use cacao powder if that’s what you prefer or happen to have on hand.
• Baking soda – this helps your brownies to rise.
• Sea Salt – surprisingly this helps to amplify the sweetness in these zucchini brownies. Feel free to omit if watching sodium levels.
• Coconut sugar – for sweetness. I prefer using coconut sugar because it is less refined and low glycemic but you can also use brown sugar if you prefer.
• Eggs – Two large eggs. Ideally pasture raised for best quality but use what you have!
• Vanilla extract – the chocolate flavor in brownies is actually amplified by vanilla!
• Grated Zucchini – See instructions below for grating and removing excess moisture from zucchini.

How To Prep Zucchini for Brownies

It is SO important that you prep your zucchini(s) for your brownies.

1. Use the right setting – use the finest setting on your grater or make zucchini shreds using a microplane
2. Remove excess liquid – Place finely grated zucchini into paper towel or a dish towel. Squeeze to remove all excess liquid.

How to Make Zucchini Brownies

STEP 1: MELT CHOCOLATE + BUTTER

In a small pot add chocolate and butter (or fat of choice) and over low heat stir until mixed and melted. Watch carefully and make sure it doesn’t burn! Alternatively melt both together in the microwave in 30 second increments. Remove from heat and set aside to cool.

STEP 2: MIX DRY INGREDIENTS

In a large mixing bowl combine flour, cocoa powder, baking soda and salt and stir until well-mixed.

STEP 3: ADD WET INGREDIENTS TO DRY INGREDIENTS

Add eggs, coconut sugar and vanilla to melted chocolate and butter and mix well. Slowly add dry ingredients to wet. Fold in grated zucchini and stir until just combined.

STEP 4: BAKE

Add batter to baking dish and bake for 20-25 minutes or until top of brownies have set and edges are slightly crispy. Allow to cool for 20 minutes before cutting and removing from pan. I like to cut into 9 brownies (3 x 3).

Storage Instructions

In Refrigerator: Store your zucchini brownies in an airtight container in the fridge for up to 1 week.

In Freezer: Store in an airtight container in the freezer for up to 3 months. Place a sheet of parchment paper between each level to ensure they don’t stick. Allow to thaw in fridge or on counter.

More Baked Zucchini Recipes

• Banana Zucchini Bread
• Zucchini Pancakes
• Zucchini Baked Oatmeal Bars
• Zucchini and Peach Spiced Oatmeal Bars
• Chocolate Zucchini Muffins

Print