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Ultra-rich & moist Healthy Zucchini Brownies are incredibly delicious and made with whole wheat flour and no butter or refined sugars. This zucchini brownie recipe is a must-make for the zucchini season!
These healthy zucchini brownies are decadent, moist, and loaded with chocolatey goodness, you would never guess they’re made with zucchini! They are a really great dessert or snack option with plenty of wholesome ingredients. This brownie recipe contains two medium zucchini, no refined sugar, just a touch of coconut oil and whole wheat flour. Kids love them too!
Why you will love this recipe
- Easy to make! This brownie recipe is definitely low maintenance. You don’t need an electric mixer to make the batter and it comes together in just a few minutes.
- Perfect texture: Thanks to the zucchini, these bars are incredibly moist and tender. We’re also using just 1 cup of flour for perfectly fudgy, chewy brownies.
- Healthy: Aside from these being packed with veggie goodness, they are naturally sweetened with pure maple syrup, contain no butter, and have just 1/4 cup coconut oil.
- Everyone loves them! Kids and adults alike will go crazy for these healthy zucchini brownies.
Ingredients needed
This healthy zucchini brownies recipe uses simple ingredients to give them an incredibly soft, moist crumb, plus a delicious chocolate flavor. Here are all of the ingredients you’ll need to make them:
- Zucchini: The star ingredient for this recipe. It’s also what keeps the brownies moist and super tender.
- Egg: Helps to bind the ingredients together. You could try using a flax egg.
- Coconut oil: Adds so much moisture. Other oil varieties can be substituted.
- Maple syrup: Adds sweetness and also extra flavor.
- Vanilla extract: Enhances the flavor and adds a subtle sweetness.
- Cocoa powder: This is the key to making this zucchini loaf rich and chocolatey!
- Baking powder: Helps the brownies rise and bake properly.
- Flour: Whole wheat flour provides fiber and whole grain goodness! You can sub with all-purpose or spelt flour if preferred.
- Salt: A pinch of fine salt is a must for any sweet treat to enhance the flavor.
How to make this recipe
Nothing complicated about making this sweet treat! Grate the zucchini, and grab a couple of mixing bowls and your square pan! Here’s the simple method:
Full, printable recipe at the bottom of the page.
- Prep: Preheat the oven to 375 degrees F and line an 8×8-inch baking dish with parchment paper.
- Shred the zucchini: Grate the zucchini and use your hands to squeeze as much water as you can from it.
- Mix the wet ingredients: In a large bowl, whisk the egg together with the melted coconut oil, maple syrup, and vanilla extract.
- Whisk the dry ingredients: In a second bowl, combine the cocoa powder with the baking powder, flour, and salt.
- Combine wet and dry ingredients: Pour the wet ingredients over the dry ones and stir to combine. The batter will be thick at this stage. Stir in the shredded zucchini.
- Bake: Transfer batter to the prepared baking dish and bake for 22-25 minutes. The center will be a bit soft, but will fully set as it cools.
- Serve: Allow the brownies to completely cool after baking, then cut and enjoy!
Tips for recipe success
This healthy brownie recipe is really quite easy, and here are our TOP tips for making sure it turns out perfect!
- It’s best to use the small side of your grater so that you get smaller shreds of zucchini. No one will be able to tell there’s zucchini in this treat!
- Squeeze out your zucchini shreds as much as possible using your hands, a cheesecloth, a clean dish towel, or a paper towel to get all of the excess liquid out. This is important so that the brownies have the right texture.
- If you know you’ll be doing more baking with zucchini, you can shred a bunch at one time and freeze it for later!
- Cool completely. It’s tough waiting for these soft, chewy, chocolatey babies to cool, but it will be worth the wait. They will slice up perfectly when cooled completely.
Frequently asked questions
Not all zucchini brownies are created equal. This particular recipe is made healthier by using nutrient-rich ingredients. They are high in fiber and contain many vitamins and antioxidants.
Surprisingly, zucchini replaces the oil! We only need 1/4 cup oil in this zucchini brownies recipe because the shredded zucchini adds so much moistness.
Zucchini is an excellent ingredient to add to baked goods because it replaces some of the fat. This makes your dessert lower in calories and higher in nutrition, while also adding great texture and a boost of nutrients. A great thing about adding zucchini to sweet baked goods is it has a mild flavor and you can’t taste it!
Storing & freezing tips
- Store any leftover brownies covered or in an airtight container in the fridge for up to 1 week.
- You can freeze these too! Separate the bars with parchment or wax paper and place them in an airtight container in the freezer for up to 2 months. When you’re ready to enjoy, thaw them in the fridge and then bring them to room temp.
More zucchini recipes
- Enchilada Stuffed Zucchini Boats
- Zucchini Blueberry Baked Oatmeal
- Baked Zucchini Chips
- Zucchini Noodles
- Chocolate Zucchini Bread
More healthy desserts to try
- Chocolate Chip Pumpkin Cookies
- Healthy Lemon Loaf
- Cranberry Almond Breakfast Cookies
- Paleo Pumpkin Chocolate Truffles
- Cookie Dough Overnight Oats
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Healthy Zucchini Brownies
Ingredients
- 2 medium zucchini, shredded
- 1 large egg
- 1/4 cup coconut oil, melted
- 1/2 cup maple syrup, or honey
- 2 tsp vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1 cup whole wheat flour
- A pinch of fine salt
Instructions
- Preheat the oven to 375F and line an 8×8-inch baking dish with parchment paper.
- Shred the zucchini and use your hands to squeeze as much water as you can from it.
- In a large bowl, whisk the egg together with the melted coconut oil, maple syrup and vanilla extract.
- In a second bowl, combine the cocoa powder with the baking powder, flour and salt.
- Pour the wet ingredients over the dry ones and stir to combine. The batter will be thick at this stage. Stir in the shredded zucchini.
- Transfer to the prepared baking dish and bake for 22-25 minutes. The center will be a bit soft, but will fully set as it cools.
- Allow the brownie to completely cool after baking, then cut and enjoy!
Notes
- Store any leftover brownies covered or in an airtight container in the fridge for up to 1 week.
- You can freeze these too! Separate the bars with parchment or wax paper and place them in an airtight container in the freezer for up to 2 months. When you’re ready to enjoy, thaw them in the fridge and then bring them to room temp.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
i have frozen shredded zucchini but your recipe calls for two medium size zucchinis so I’m wondering approximately what that would equal in shredded zucchini? how many cups
Hi. One medium zucchini will be a good heaping cup. I believe 2 cups will be good.
Can’t even tell they have zucchini. We will make this again. Thanks.