Healthy Zucchini Brownies – Running on Real Food

About this Recipe

Made with healthy ingredients like zucchini, almond flour, banana and almond butter, these zucchini brownies are healthier than traditional brownies but still irresistibly rich and fudgy.

Whether you have dietary restrictions or are simply looking for a healthier dessert, these brownies are sure to hit the spot.

Read on for what ingredients you’ll need, possible substitutions and how to make them with step-by-step photos.

When you’re ready to make them, you’ll find the complete and printable recipe card at the end of the post.

What You’ll Need

• Zucchini: You’ll need one medium-sized zucchini or about 1 heaping cup grated. After you squeeze the liquid out, you should have about 1 cup. The amount doesn’t have to be exact.
• Banana: Ripe or slightly over-ripe banana works. You can substitute applesauce but you may want to increase the coconut sugar to 2/3 cup in that case.
• Flax: Use ground flaxseed (flax meal). Do not use whole flaxseeds.
• Coconut Sugar: This can be substituted with light or dark brown sugar.
• Almond Butter: You can use any almond butter as long as it’s not too dry. It should be “drippy”. You can substitute any other nut or seed butter.
• Coconut Oil: Use melted and cooled coconut oil or substitute melted and cooled plant-based butter.
• Coconut Powder: Use natural unsweetened cocoa powder, this is the regular, most common variety. You could also use dark cocoa powder.
• Almond Flour: Use super fine almond flour. You can use store-bought or make your own by finely blending blanched almonds.
• Baking Soda: Baking soda, not baking powder.
• Chocolate: You can use chocolate chips, dark chocolate chips or chocolate chunks.

Before you start making the brownie batter, line an 8×8-inch baking pan with parchment paper and preheat the oven to 350 F.

Quick Note: While it’s not required to use parchment paper, it makes it easy to lift out the brownies and slice them after baking. If you’re not using parchment paper, lightly grease the pan with cooking spray.

Step 1: Mix Flax Egg

First, mix the ground flax and water in a small and set aside for 5-10 minutes to thicken.

Step 2: Prepare Zucchini

Finely grate the zucchini then squeeze with your hands in a strainer over a bowl or in the sink to squeeze out the excess liquid.

Step 4: Add Dry Ingredients

Add the cocoa powder, almond flour, baking soda, salt and chocolate chips and mix until all the flour is incorporated and you have a uniform batter.

Quick Tip: I suggest sifting the cocoa powder into the batter through mesh sieve or sifter to make sure any clumps are broken up.

Step 5: Bake Brownies

Transfer the batter to the prepared pan and bake for 33-35 minutes or until a toothpick inserted into the middle comes out with just a few crumbs attached.

The edges should look firm and the middle nearly firm if not slightly underdone.

Step 6: Cool and Slice

Once baked, allow the brownies to cool completely before slicing. After they cool down a bit you can transfer the pan to the fridge to speed up the cooling process. Do not skip cooling, it’s needed for them to firm up.

Notes and Tips

1. Measuring Accurately: It’s important to measure the ingredients accurately for success. I recommend using a digital scale and following the listed measurements.
2. Additions: Add up to 1/2 cup chopped walnuts or pecans for a variation.
3. Serving: The brownies are delicious chilled but can also be lightly warmed and served with ice cream or whipped cream for a delicious dessert.
4. Cooling: Do not skip cooling before slicing or they may fall apart.

Storing

• Let brownies cool completely before slicing, covering and storing.
• The brownies can be stored at room temperature in an airtight container for 2 days, in the fridge for up to 1 week or in the freezer for 3 months.
• If frozen, thaw at room temperature or in the fridge before enjoying.