Zucchini Brownies – Chocolate Covered Katie

These rich and moist dark chocolate zucchini brownies taste a lot like regular chocolate brownies. You’d never guess it’s a whole cup of zucchini in the recipe!

Healthy Chocolate Zucchini Brownies

If you’ve never tried zucchini brownies, you should definitely try these.

The zucchini adds incredible moisture and softness to the recipe without all the extra fat and calories. So you can reduce oil consumption while secretly filling those delicious chocolate treats with nutrients.

Brownies that are healthy and don’t taste healthy? It’s the best of both worlds!

Be sure to make these Black Bean Brownies, too

Watch the zucchini fudge brownie recipe video above

Vegan zucchini brownie ingredients

The zucchini brownie recipe can be soy-free, dairy-free, gluten-free, vegan, egg-free, butter-free, and flaxseed-free.

In addition to grated zucchini, this healthy dessert recipe calls for the following traditional brownie ingredients: flour, sugar, baking powder, salt, oil or almond butter, water, Dutch cocoa powder, and regular unsweetened cocoa powder.

You can also stir in a handful of mini chocolate chips, chopped chocolate, grated coconut, or diced walnuts or pecans if desired.

Vitamin-rich zucchini summer squash replaces much of the oil, providing extra moisture and nutrients without the fat and calories. You can also use softened almond butter or cashew butter for oil-free brownies. I haven’t tried applesauce here yet.

Dutch-processed cocoa powder adds a classic brownie flavor to baked dessert recipes, and you’ll often find this ingredient in packaged brownie mixes. It should be readily available in both health food stores and regular grocery stores.

The granulated sugar can be replaced with refined, sugar-free sweeteners such as coconut blossom sugar or date sugar. I would guess that xylitol or a granulated monk fruit mix should work as well, but I haven’t tried either of those options.

If you prefer sugar-free brownies made with almond flour, try the keto brownies below. While this particular coconut flour brownie recipe won’t work, I do have a separate recipe for low carb coconut flour brownies.

You can use spelled flour, all-purpose white flour, or opt for oat flour to make gluten-free zucchini brownies. Some brands of gluten-free all-purpose flour might also work.

How to make zucchini brownies

First, gather the brownie ingredients and shred the zucchini.

If you’re unsure of the best way to chop zucchini, read on below.

Preheat your oven to 350 degrees Fahrenheit. Line a 20cm square or round baking tin with parchment paper or grease the bottom and sides of the baking tin with oil. Set this pan aside.

Place all dry ingredients in a large mixing bowl and mix well. Add the wet ingredients, including the zucchini, and mix into a batter.

Smooth out the brownie batter and pour into the prepared pan. Place on the middle shelf of the oven.

For extra moist brownies, my favorite baking trick is to remove the undercooked brownies after 15 minutes. Let them cool, then refrigerate overnight so they firm up without overcooking or clumping. If you’re in a hurry or prefer cakey brownies over extra moist brownies, bake the brownies for twenty minutes or until fully cooked.

These brownies, like many baked goods, are much sweeter and richer the next day and have a better brownie texture. So let them rest a day before serving… if you can wait!

The chocolate recipe tastes great on its own or with a chocolate cream cheese frosting.

Storage tips for zucchini brownies

It is best to store leftover brownies in the refrigerator for optimal freshness.

Cover them very loosely with a paper towel the first night, then completely cover any leftovers in an airtight container for up to four days.

Or slice up the leftovers and freeze them in a container. Place a sheet of parchment or wax paper between the layers of brownies to keep them from sticking together.

Once frozen, the healthy zucchini brownies should keep for up to two months.

Reheat or thaw baked goods before serving.

More zucchini recipes

Sweet Potato Chili

Tofu scrambled eggs

Chocolate Zucchini Bread

Green smoothie recipe

Vegan breakfast burritos

How to shred zucchini

The recipe calls for one cup of zucchini, which is about one or two zucchini, depending on size.

I usually buy three zucchini to be on the safe side and because leftovers can always be used up in this homemade coconut curry recipe.

The easiest way to chop a zucchini is not with a grater, but with a food processor.

Cut the vegetables into medium-sized pieces, then chop until finely grated. If necessary, stop a few times to scrape the sides of the machine.

Measure out a cup of zucchini squash after processing, not before. While some recipes call for it, here I didn’t bother to blot up excess moisture.

The recipe was adapted from my vegan brownies.

More healthy chocolate recipes

Homemade chocolate bars

protein ice cream

Chocolate overnight oats

Chocolate Hummus

Brownie in a mug

chocolate truffle

Vegan chocolate mousse