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