Zucchini Brownies

5 from 1 vote

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!

Prep Time10

Cook Time25

Total Time35

Course: Dessert, Snack

Cuisine: Clean eating, Gluten-free, Vegetarian

Keyword: chocolate, zucchini

Servings: servings

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

Metric - US Customary

Instructions

Heat oven to 350 F° (180°C) and fold a 8x8 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.

Nutrition