These Healthy Zucchini Brownies are incredibly moist, fudgy, and packed with rich chocolate flavor, yet they are made with wholesome ingredients. It is the perfect guilt-free dessert that sneaks in a serving of vegetables without anyone ever knowing.
You will love how the shredded zucchini adds unmatched moisture to the batter, resulting in a dense, chocolatey square that tastes just as indulgent as a traditional brownie.
Recipe Details
- Flavor Profile: These brownies have a deep cocoa taste with a natural sweetness from maple syrup or honey. The zucchini is undetectable in flavor but essential for the texture.
- Texture: Expect a dense, fudgy consistency rather than a cake-like crumb. They are soft, moist, and slightly chewy.
- Time: The recipe requires about 10 minutes of prep time and 25 to 28 minutes of baking time, followed by cooling.
- Difficulty: Easy. This is a simple one-bowl style recipe that requires no fancy equipment just a whisk and a spatula.
What You’ll Need
To make this recipe, you will need a large mixing bowl, a whisk, and an 8×8-inch glass baking dish. The base of the brownie relies on whole wheat or spelt flour and cacao powder, while coconut oil and liquid sweetener provide the richness. The star ingredient is the zucchini, which needs to be shredded using the large size holes of a grater.
Ingredient Notes
- Zucchini – You need about 2 cups of shredded zucchini. This adds bulk and moisture, preventing the brownies from drying out. Use the large holes on your grater for the best texture.
- Coconut Oil – Melted coconut oil adds healthy fats and keeps the brownies dairy-free.
- Maple Syrup or Honey – These liquid sweeteners add moisture and a lovely caramel-like undertone, avoiding the need for refined white sugar.
- Cacao or Cocoa Powder – You can use either raw cacao or standard cocoa powder. This provides the essential chocolatey base.
- Whole Wheat or Spelt Flour – These flours add a bit of nuttiness and fiber, keeping the recipe wholesome while holding the structure together.
- Egg – A large egg helps bind the ingredients together for the perfect brownie structure.
Add-ins and Substitutions
- Chocolate Chips: For double the chocolate, you can fold in a handful of semi-sweet or dark chocolate chips before baking.
- Nuts: Chopped walnuts or pecans make a great addition if you enjoy a bit of crunch in your brownies.
- Flavor Extracts: While vanilla is standard, a drop of peppermint extract can turn these into festive mint chocolate brownies.
How to Make Healthy Zucchini Brownies
- Prep the zucchini: Start by shredding your zucchini using the large size holes of a grater. Place the shredded zucchini in a colander while you get the other ingredients ready to let any excess water drip away naturally.
- Prep the oven: Preheat your oven to 375 degrees F. Line an 8×8-inch glass baking dish with unbleached parchment paper and set it aside.
- Mix wet ingredients: In a large bowl, combine the egg, melted coconut oil, maple syrup (or honey), and pure vanilla extract. Whisk these together until they are well combined.
- Add dry flavorings: Add the cacao powder, baking soda, and salt to the wet mixture. Whisk until everything is well mixed and smooth.
- Incorporate zucchini: Give the shredded zucchini a gentle squeeze to remove some moisture, but do not ring it out completely. It needs to retain some liquid for the batter. Add the zucchini to the bowl and stir.
- Add flour: Add the whole wheat or spelt flour to the bowl. Mix gently just until combined; avoid over-mixing.
- Bake: Transfer the batter into the prepared baking dish and level the top with a spatula. Bake for 25-28 minutes. The goal is for the center to be barely jiggly.
- Cool: Remove from the oven and let the dish cool for about an hour. Once cool enough to handle, lift the brownies out by the parchment paper flaps and transfer them to a cooling rack to cool off completely. Cut into 16 squares and enjoy!
Pro Tip: Be careful with the “toothpick test” for this recipe. A toothpick inserted into the center has to come out somewhat not clean. If it comes out dry, the brownies are likely overbaked. If the center is too jiggly, bake a bit more, but remember that ovens vary.
Recipe Tips
- Don’t over-squeeze: When prepping the zucchini, a “gentle squeeze” is key. If you wring it out bone-dry, your brownies might lack the moisture needed to be fudgy.
- Avoid over-baking: These are meant to be fudgy. If you bake them until they are completely firm, they will have more of a cake consistency. Pull them out when the center is just set but still slightly soft.
- Cooling is mandatory: Unlike some baked goods you can eat warm, these need to cool completely to set properly. Cutting them too soon might result in a messy texture.
- Parchment paper: Using parchment paper with flaps makes it incredibly easy to lift the entire block of brownies out of the pan for clean slicing.
FAQs
- Do these taste like vegetables? Not at all. The zucchini melts into the batter and takes on the flavor of the cocoa and maple syrup. You get the moisture without the veggie taste.
- Can I use all-purpose flour? The recipe calls for whole wheat or spelt flour for a wholesome profile, but all-purpose flour generally works as a 1:1 substitute if that is what you have on hand.
- How should I store them? Store the brownies in an airtight container at room temperature for a couple of days, or in the refrigerator for up to a week. They stay incredibly moist in the fridge.
Serving Suggestions
- Fresh Berries: Serve a square with fresh strawberries or raspberries for a fresh, tart contrast to the rich chocolate.
- Milk: A cold glass of milk (dairy or plant-based) is the classic companion for these fudgy treats.
- Yogurt: For a healthy dessert bowl, crumble a brownie over some Greek yogurt.
Make This Recipe in Advance
These brownies are actually even better the next day as the flavors meld and the texture fudges up further. You can bake them a day ahead and store them in an airtight container. They also freeze well; just wrap individual squares in plastic wrap and freeze for up to 3 months. Thaw at room temperature before eating.
Print
Healthy Zucchini Brownies
- Total Time: 35 minutes
- Yield: 16 brownies 1x
- Diet: Vegetarian
Description
These Healthy Zucchini Brownies are incredibly moist, fudgy, and packed with rich chocolate flavor, all while sneaking in a full serving of vegetables. Made with wholesome ingredients like whole wheat flour, coconut oil, and natural sweeteners, this recipe creates a dense, guilt-free dessert that rivals any traditional brownie. You will love how the shredded zucchini adds unmatched moisture without compromising the decadent cocoa taste.
Ingredients
- 2 cups zucchini, shredded using large holes (loosely packed)
- 1 large egg
- 1/2 cup coconut oil, melted
- 1/2 cup maple syrup or honey
- 1 teaspoon pure vanilla extract
- 1/2 cup cacao or cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup whole wheat or spelt flour
- Optional: 1/2 cup semi-sweet chocolate chips for extra richness
Instructions
Step 1: Prep the Zucchini and Oven
Preheat your oven to 375 degrees Fahrenheit. Line an 8×8-inch glass baking dish with unbleached parchment paper, leaving some overhang for easy removal later. Shred the zucchini using the large holes of a box grater.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine the egg, melted coconut oil, maple syrup (or honey), and pure vanilla extract. Whisk these ingredients together vigorously until they are well combined and smooth.
Step 3: Add Dry Flavorings
Add the cacao (or cocoa) powder, baking soda, and salt directly into the wet mixture. Whisk again until the batter is uniform and no lumps of cocoa powder remain.
Step 4: Incorporate the Zucchini
Give the shredded zucchini a very gentle squeeze to remove just a little excess dripping moisture, but do not wring it dry. Add the zucchini to the bowl and stir with a spatula to distribute it evenly.
Step 5: Add the Flour
Pour in the whole wheat or spelt flour. Switch to a spatula and mix gently just until the flour is hydrated and combined. Avoid over-mixing, which can lead to tough brownies.
Step 6: Bake
Transfer the batter into the prepared baking dish and use the spatula to level the top. Bake for 25 to 28 minutes. The brownies are done when the center is set but still barely jiggly; a toothpick inserted should come out with moist crumbs, not dry.
Step 7: Cool and Serve
Remove the dish from the oven and allow it to cool on a rack for at least 1 hour. This cooling time is essential for the texture to set. Once cool, lift the brownies out using the parchment paper, slice into 16 squares, and enjoy.
Notes
The Gentle Squeeze: When prepping the zucchini, avoid squeezing it bone-dry. The batter relies on that natural vegetable water to hydrate the flour and create the fudgy texture.
Better the Next Day: These brownies taste even better after resting. Storing them in the fridge overnight allows the moisture to distribute further, resulting in an even fudgier, denser bite the next day.
Chocolate Lover’s Twist: For a double-chocolate experience, fold in half a cup of semi-sweet chocolate chips into the batter right before baking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 125
- Sugar: 7g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 12mg
Keywords: healthy zucchini brownies, fudgy brownie recipe, hidden veggie dessert, whole wheat brownies, clean eating chocolate treat
