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Zucchini Brownies – Secretly GOOD For You!

Soft, homemade, and secretly healthy chocolate fudge zucchini brownies:

Rich, fudgy, moist chocolate brownies - with a secret! The zucchini makes these brownies MELT-IN-YOUR-MOUTH without the fat… This recipe is to die for! @choccoveredkt


Zucchini brownies that are vegan, gluten free, grain free, and flourless, with both paleo and keto options as well!

But most importantly, they just taste really, ridiculously good. If you want to make the zucchini brownies keto-friendly, just sub yogurt– such as coconutmilk yogurt–for the applesauce.

Be sure to use the flour listed in the recipe, as I haven’t tried it with any others and coconut flour generally can not be substituted for regular flour in a 1-to-1 ratio when baking, because it is actually not really flour at all! There’s a frosting recipe included in the recipe, or you can choose to frost them with my recipe for Chocolate Frosting Shots.

Here are some more zucchini brownies:

Rich, chocolatey, moist, fudgy brownies from @choccoveredkt with a secret ingredient – zucchini! The recipe is to die for!

Chocolate Fudge Zucchini Brownies


But once the zucchini brownies meet me, they will quickly disappear, as if by magic.

That’s what happens when you leave me alone in a room of brownies.

And now I am dreaming of being left alone in a room full of brownies…

Chocolate Fudge Zucchini Brownies, with keto and vegan options!

This zucchini brownie recipe has quickly become one of my personal favorite recipes on the entire blog – and it’s a huge reader favorite as well! They are soft and moist and oh-so fudgy… You will fall in LOVE!


Zucchini Brownies

Zucchini Brownies – Secretly GOOD For You!

Total Time: 20m
Yield: 20-24 squares
Print This Recipe 4.82/5
Zucchini Brownies - Secretly GOOD For You!


  • 1/2 cup shredded zucchini (100g)
  • 1/3 cup applesauce, or yogurt such as coconutmilk yogurt (80g)
  • 1 cup + 2 tbsp water (270g)
  • 2 tsp pure vanilla extract
  • 3 tbsp flaxmeal (18g)
  • 1/2 cup + 2 tbsp vegetable or coconut oil (115g)
  • 3/4 cup cocoa powder (65g)
  • 1 cup coconut flour (135g) (Coconut-free recipes are linked at the very bottom of this post)
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 3/4 cup sugar, or xylitol for sugar-free (150g)
  • 1/16 tsp uncut stevia, or 2 extra tbsp sugar
  • 1/2 cup mini chocolate chips, optional


Recipe for zucchini brownies: Preheat oven to 350F, and line a 9×13 baking dish with parchment paper. Set aside. In a large mixing bowl, whisk together the first 6 ingredients and let sit at least 5 minutes. (Tip: shred zucchini in a food processor for fine shreds.) Combine all other ingredients in a separate bowl, and stir very well. Pour wet into dry, stir until evenly mixed, then pour into the baking dish. Using a full sheet of parchment or wax paper, press down very firmly until the brownie batter evenly covers the pan. Bake 19-20 minutes, then pat down hard with a pancake spatula or another sheet of parchment. (If still undercooked, it’s fine. Just fridge overnight and they’ll firm up!) Let zucchini brownies sit 15 minutes before trying to cut into squares, and if at all possible wait until the next day to eat them. They will be twice as flavorful! Tip: as a general rule, cutting brownies with a plastic knife prevents crumbling. Makes 20-24 squares.

View Nutrition Facts


Frost the brownies with either my recipe for Chocolate Frosting Shots or with the following:

  • 1/2 cup cocoa powder (40g)
  • 2 tbsp pure maple syrup or agave (30g)
  • 1/2 cup virgin coconut oil, melted (75g)

Mix frosting ingredients together to form a sauce. Spread sauce over the zucchini brownies, then fridge or freeze 10-20 minutes and the sauce magically transforms into fudgey chocolate frosting! These brownies taste much richer the next day, after the flavors have had a chance to intensify. Due to the melty nature of the frosting, frosted brownies are best stored in the fridge or freezer (they thaw well). These healthy brownies are high in fiber and Vitamin C, cholesterol-free, gluten-free, vegan, low in sugar (or sugar-free), and they even offer Omega 3s!




Coconut-Free Brownie Recipes:

Sweet Potato Brownies

Black Bean Brownies 

The Best Vegan Brownies

—> ALL of my healthy brownie recipes

4.82/5 (44)

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Published on May 31, 2013

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

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  1. Kristina Dougan says

    I”ve made this recipe several different ways and its always awesome! This was the first time I used coconut flour. If you can make something with coconut flour taste great, you are truly impressive. I’ve also tried it with bean flour and I use carob and carob chips. It has been great every time.

  2. Virna says

    I’m a huge fan of yours and just received your book as a Christmas gift from my daughter. These brownies look delicious! Would I be able to substitute almond flour for the coconut flour?

  3. Roselyn says

    Hi Katie! A friend is asking me to bake chocolate desserts with hidden veggies and I found your recipe. They look delish! I have everything on hand except for the applesauce. Is this the unsweetened kind? I am planning to make applesauce from scratch. Thanks very much!

  4. sharon says

    Mine came out a little dry and crumbling. I did not use choc chips. I used Swerve for the sweetener. Do you think the choc chips would add moistness and hold them together? Thanks for your input!

    They taste great, though!

    • Jason Sanford says

      Unfortunately in your case it would be the Swerve. It reacts differently from sugar and especially in recipes with coconut flour, can alter the amount of moisture absorbed. So if you want to experiment with alternative sugars, in this case maybe just add more liquid?

  5. Jessica Heupel says

    Hi Katie!
    I forgot to buy applesauce… can I sub with anything? Mashed banana maybe?
    I also bought a can of full-fat coconut milk (for the frosting!) so maybe I can use the liquid-part for the brownies??

  6. Suzanne says

    Can I use eggs instead of the flaxmeal? If so how much water do I take out and how many eggs instead?

  7. Laurie Phillips says

    Hi Kate,
    I love your recipes. I wanted to know if I could switch the coconut flour for Almond flour. I don’t like the taste of it in my baking. It also makes me itch. So I stay away from it and go gluten free. Thanks

    • Jason Sanford says

      Coconut flour is different from all other flours and absorbs water like a sponge. But maybe if you just used less liquid and more almond flour? Be sure to report back if you experiment!

  8. Eden says

    These look and sound amazing! I hate to substitute, but is there anything I could use to swap out for the coconut oil? I avoid oil as much as possible, I have Multiple Sclerosis and it causes my symptoms to return. Thank you!

    • Jason Sanford says

      You might try almond or cashew butter subbed for the oil in an equal amount and then add extra water as needed to make a batter. But unfortunately there’s just no way to know unless you experiment. Be sure to report back if you do try, as it sounds like a fun experiment!

  9. Traci says

    Thank you for this recipe. My goal on in the keto way of living is to find a good go to recipe for every craving & brownies are an important one. This is my my new brownie recipe & I didn’t even bother with the icing. They’re delicious and have the perfect brownie chewiness I love.

  10. Ashley says

    I have not tried this recipe yet. My local supermarket was out of the coconut flour. I do have a question, on the nationalinformation, is that made with the sugar or a sweetener? I only ask because a friend of mine has bad reactions to any type sweetner so I would be using regular sugar.


    • Jason Sanford says

      Nutrition facts are usually for the lowest-calorie option when given (unless stated otherwise in the recipe), so this one would be calculated based on a recipe made with sweetener. Hope that helps!

  11. Naomi says

    I can’t thank you enough for this recipe! I eat low carb and can’t have eggs or diary due to food sensitivities. These brownies are amazing! I substituted Swerve for the sugar in the brownies and powdered Swerve in the icing and it turned out great! Now the only problem is sticking to one serving at a time. Next time I’m going to try and make them in muffin liners for portion control 🙂 Can’t wait to try your other Vegan recipes!

  12. Lenore says

    I have a question. Do you frost the brownies while still warm or must they cool first? I’ve made them but haven’t tried them yet. Smells delicious too!

    • Jason Sanford says

      Either works. If they’re cooled first, the frosting will set right away, but warm will melt into the brownies. So both have their advantages!

  13. Lauren says

    Hi Katie,
    I was wondering if it would be possible to substitute the zucchini for pumpkin? I know you have a few pumpkin-type of bars, but this one has coconut flour, and I thought I’d ask your thoughts about that substitution.
    Thank you!

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