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These rich and fudgy Zucchini Brownies will satisfy your cravings without guilt. Made with whole grains and no refined sugar, these healthy zucchini brownies win the award of the best summer desserts. They’re so decadents that you won’t ever guess there are zucchini inside!
Do you have extra zucchini hanging out in your fridge, just waiting for a makeover? Let’s turn them into chocolate zucchini brownies that will leave everyone asking for seconds!
Healthy brownie recipe with zucchini
Summer is hands down my favorite season for fruit and vegetables. From juicy blueberries to colorful tomatoes, there are always a tons of healthy greens in our fridge. We like varying our foods, but if there is one vegetable that can never miss at home during summer: zucchini.
Air fryer zucchini fries, zucchini pizza crust and zucchini noodles always find a spot on our weekly menu rotation. Even for desserts, because let’s face it, there’s always room for dessert. In the past we’ve already made chocolate zucchini bread and other zucchini bread recipes, but now there’s a new sheriff in town: Chocolate Brownies with Zucchini!
Believe me when I say that these may be the best healthy brownies ever. They’re rich and fudgy like real brownies, but made healthy with no refined flour, no refined sugar and plenty of fresh greens. The secret ingredient is zucchini. Stirring shredded zucchini into the batter adds moisture and fudginess without the need for whopping amounts of fats. But make sure you don’t squeeze out all the water, or the result won’t be the same.
Ingredients and substitutes
The art of making the best zucchini brownies that are perfectly fudgy but not too moist involves choosing the right ingredients. Especially the zucchini, the main actor on stage. Here are some more details, alongside tips and substitutions.
- Zucchini. You’ll need one and a half cup of shredded zucchini, which correspond to about 2 medium fresh zucchini. There’s no need to peel them, but you will want to remove any seed if there are any. They taste bitter and shouldn’t go in the brownie mix.
- Egg. Use a large whole egg, it helps bind the batter and improves the flavors. The only close replacement is flaxseed egg, if you want to make vegan zucchini brownies. Applesauce or mashed banana will not work, instead.
- Maple syrup. I like sweetening these easy zucchini brownies with pure maple syrup, it is sweet but not overpowering. As a replacement you can use raw honey, agave syrup, date syrup or coconut syrup. Granulated sweeteners like sugar are not suitable.
- Coconut oil. This makes our brownies extra fudgy and rich without the need for butter or dairy. I recommend coconut oil because it solidifies once the brownies cool, but you can swap it out for a neutral oil like avocado oil.
- Almond butter. This healthy brownie recipe with zucchini uses a combination of coconut oil and almond butter. The nut butter adds moisture and richness while providing health benefits. Great replacements are cashew butter, tahini, sunflower seed butter or more coconut oil.
- Whole wheat flour. I find that baking zucchini brownies with whole wheat flour produces the best result, ensuring they rise well. As an alternative you can use all purpose flour, spelt flour, oat flour or almond flour.
- Cocoa powder. Use unprocessed cocoa powder without added sugar for a healthy dessert. Dutch cocoa will also work.
- Chocolate chips. Dark chocolate chips without added sugar are my favorite, they melt nicely and create a chocolatey brownie experience. Replace with the chocolate chips you like the most.
How to make zucchini brownies easy?
- Step 1 – Prepare the zucchini. Grate the zucchini. Once grated, gently squeeze the vegetable without removing all the water. Set aside for later while you mix the wet ingredients.
Recipe Tip
Make sure that you do not squeeze out all the water from the zucchini. Retaining some moisture ensures that the chocolate chip zucchini brownies become rich and fudgy. Also, there is no need to peel or salt zucchini before grating them.
- Step 2- Make the brownie batter. In a large mixing bowl, whisk egg with maple syrup, melted coconut oil, almond butter, vanilla extract and a pinch of salt. Once evenly combined, stir the grated zucchini into the egg mixture. Add wholewheat flour and baking soda into the wet mixture, then stir to combine. Finally, fold through the chocolate chips.
- Step 3 – Bake brownies with zucchini. Transfer the brownie batter to your prepared baking pan and top with more chocolate chips, if you desire. Bake in hot oven for 25 to 30 minutes, or until the center has slightly set. Do not over bake brownies, they tend to become firmer as they cool.
- Step 4 – Let the dessert cool. Let healthy zucchini brownies cool completely, then remove from the baking pan and slice into 16 pieces.
How to store zucchini brownies?
To store homemade zucchini brownies, let them cool completely first. Once they have cooled, slice the dessert and transfer into an airtight container. You can keep them at room temperature for up to 3 days.
For longer storage, refrigerate in an airtight container for up to a week. To freeze, place healthy zucchini brownies in zipper bags or in a freezer-safe container, and freeze them for up to 3 months. When ready to enjoy, thaw them ahead and quickly reheat in hot oven or in the microwave until warm and fudgy.
Success tips
- Do not squeeze out all water from the zucchini, or they may get quite hard. Leaving some moisture ensures that zucchini brownies become rich and fudgy like the original, but without excessive amounts of oil or butter.
- Measure the ingredients with precision, or the brownies will not come out as expected. Especially when it comes to the grated zucchini, do not pack the cups tightly.
- Do not over bake the brownies, as they tend to set further while they cool. You know they are ready when the top is still soft and slightly jiggly but they are not raw inside. Mine took about 25 minutes in the oven, but depending on the power of your oven they may require up to 30 minutes.
- Let the dessert cool completely once it is ready, or your courgette brownies will be too soft. Actually, I find that they taste better on day two. The chocolate flavor deepens and the textures improve.
No, you won’t ever guess that these brownies are packed with zucchini. Zucchini have a neutral flavor that goes almost unperceived when mixed with other ingredients like cocoa or maple syrup.
Yes, this easy zucchini brownie recipe is a healthier alternative to regular brownies. First they are made with whole grain flour and maple syrup, both of which are unrefined and minimally processed. Second, part of the oil in the recipe is replaced with almond butter, which is a great source of fibers, plant protein and nutrients. Last but not least, these are brownies with zucchini! Zucchini is a healthy vegetable, low in calories and rich in water, vitamins, minerals, and antioxidants.
More healthy brownie recipes
- Black bean brownies
- Chickpea brownies
- Keto brownies
- 3 ingredient brownies with banana
- Cottage cheese brownies
- Brownie baked oatmeal
Zucchini Brownies
Ingredients
- 1 ½ cup zucchini, shredded, about 2 medium
- 1 large egg
- ½ cup (170 g) maple syrup, or honey
- ¼ cup (55 g) coconut oil, melted
- ¼ cup (60 g) almond butter, or preferred nut butter
- 1 tsp vanilla extract
- ¼ tsp salt
- ¾ cup (90 g) whole wheat flour, or oat flour
- ½ cup (50 g) cocoa powder
- ½ tsp baking soda
- ⅓ cup (60 g) chocolate chips, sugar-free dark chocolate
Instructions
- Heat oven to 350 F° (180°C) and fold a 8×8 inch brownie pan with parchment paper or grease with oil.
- Grate the zucchini. Once grated, gently squeeze the vegetable without removing all the water. Set aside for later.
- In a large mixing bowl, whisk egg with maple syrup, melted coconut oil, almond butter, vanilla extract and a pinch of salt. Once evenly combined, stir the grated zucchini into the egg mixture.
- Add whole-wheat flour and baking soda in the wet mixture, then stir to combine.
- Gently fold through the chocolate chips.
- Transfer the brownie batter to the prepared baking pan and top with more chocolate chips, if you desire.
- Bake zucchini brownies in hot oven for 25 to 30 minutes, or until the center has slightly set. Do not over bake brownies, they tend to become firmer once they cool.
- Let healthy zucchini brownies cool completely, then remove from the baking pan and slice into 16 pieces.
My favorite this zucchini brownie, good recipe!!! Thanks Matt ?
Hey dear Liza,
thanks a lot for your kind comment. I’m so glad you like this healthy brownie with zucchini recipe 😉
I wish you a great day,
Matteo