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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! https://chocolatecoveredkatie.com/2013/05/31/healthy-chocolate-fudge-zucchini-brownies/ @choccoveredkt

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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! https://chocolatecoveredkatie.com/2013/05/31/healthy-chocolate-fudge-zucchini-brownies/

Chocolate Fudge Zucchini Brownies

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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!

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Zucchini Brownies

Zucchini Brownies – Secretly GOOD For You!

Total Time: 20m
Yield: 20-24 squares
Print This Recipe 4.82/5

Ingredients

  • 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

Instructions

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 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

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586 Comments

Leave a comment or reviewLeave a rating
  1. Kate says

    Katie, these look amazing! And you are absolutely gorgeous! Brownies are by far by favorite dessert so I love when you post healthier versions of them!

  2. SusanF says

    Thanks Katie,
    I have been searching for a fudgie brownie recipe and the fact that this has zucchini in it as well is just the icing on the cake so to speak.

  3. Amy McCann says

    KATIE! I love you (I tell you this all the time), You’re amazing (I tell you that too)but, so many recipes are for a couple peeps. We have more than a couple peeps at our house. My bestie and I make all sorts of your recipes and she has more than a couple peeps. THIS RECIPE IS FOR US!! Makes 20-24 brownies, THANK YOU! BTW, I know I just double the recipe, but sometimes I just want to make something and not refigure it! I have to do it for pretty much everything I make! This is for dessert night
    Saturday!

    • Anonymous says

      I share your sentiments! I’m not lazy so conversion is no big deal to me really, but sometimes I’m in a rush or forget to double some ingredients and mess up the whole recipe. So I’m also grateful for a pre-converted recipe : )
      And btw Katie you DO look beautiful here! (A little different up close, actually.) And I do appreciate the single recipes when I bake small.

  4. C says

    I don’t have coconut flour – can I substitute with white whole wheat? Or can I grind up some shredded coconut (unsweetened) that I have on hand and “make” coconut flour?

    • Alanna says

      My guess is no on just subbing whole wheat flour, since Katie linked a couple other recipes that use regular flour… they don’t behave the same way since coconut flour is gluten-free. You could always try it (maybe leave out the flaxmeal, since I think that’s the binding agent?), but you might be better off using a different brownie recipe. No idea how you make coconut flour!

      • Cindy Roper says

        I love these. I also used ground whole wheat.I used fresh zucchini, with peelingstill on it, and Apple’s instead of the sauce. (From the garden and trees out back). We’ve had so many Apple pies. So, nice change. Didn’t use the ? syrup, instead plumped raisins. I froze the extra batter for another day.

      • michelle says

        WOW. I’m surprised that it would turn out fine with wheat flour in place of coconut> Did you decrease the water, or increase the flour? I’ve always read that coconut flour requires a lot more wet ingredients than wheat flours.

        I haven’t made these brownies yet, but am planning to–a rating was required to post a comment, so, I’ve based my rating on my prior experiences with CCK recipes and my prediction of how good these will be.

        5/5

        5/5

  5. Kelly Wangie says

    Ok ok I know I should comment on how amazing those brownies look , but you look even AMAZING-ER 🙂

    • Alanna says

      Google is your friend, lol. 😉 You might be able to find it at a local health-food store, but lots of places online, too. Otherwise, just try one of her other brownie recipes that use regular flour.

  6. Laura @ Sprint 2 the Table says

    Zucchini must me in the water lately – everyone is baking with it! I have a microwave protein zucchini bread up today for the #strangebutgood link up.

    Totally going to try it with chocoalte next – great idea!

  7. Stephanie says

    this looks awesome! Can you sub peanut flour or another type of coconut flour? Also– when you bite, are there shreds of zucchini or do they blend?

      • Anna says

        Hi Katie! So I really want to try your brownie recipes but one thing is nagging me. You say–in I think all of the brownie recipes–to refrigerate overnight or several hours. So do you eat the brownies cold then? Or just refrigerate them to firm them up and then let them sit at room temperature? I always loved warm brownies right from the oven, which is why I’m a little hesitant to try these, as I feel like I would miss warm brownies. Do you think it makes a difference to eat them cold? Thanks! -Anna ~P.S. Loving the cookbook btw!!

        • Chocolate Covered Katie says

          Thank you so so much for getting the book!! I actually do eat the brownies cold. You could always re-heat them right before eating. You could also just bake longer, but this means they’d lose moisture and be less fudgy. But you have options! 🙂

  8. Michele says

    These look amazing. I can’t have any sugar at all (even fruit), any ideas for subbing out the applesauce? Maybe adding a couple Tbsp more of coconut oil and more stevia? Maybe just some water? Any ideas would be great. Thanks! Katie you’re awesome and you look lovely in that pic! 🙂

    • Alanna says

      You can probably sub more oil — I think the applesauce is just to help keep the calories down. 🙂

      • Jennifer says

        Made these this morning- forgot I didn’t have applesauce but was determined to try the recipe anyway so I used canned pumpkin. They turned out great!!

    • Tamara haddox says

      The flax and applesauce are egg replacements, I believe. You could likely sub the two out for two eggs.

  9. Sue says

    These are soooo delicious!! Thanks for posting this recipe. A tip for cutting them (or any brownie recipe really) is to use a plastic knife. Crazy as it might sound, try it and you’ll see that cutting cooled brownies with a plastic knife (like you use on picnics) will cut them cleanly and neatly without all the mess and tearing. 🙂

    • Jennifer says

      You can just use a regular chef knife dipped in hot water between cuts. It slices neater and the cuts look better and more even. (I’m a pastry chef and that’s how I cut all my bar cookies.)

  10. Jessica says

    What are your thoughts on subbing honey or maple syrup? Or coconut palm sugar at least? Love your photo btw 🙂
    Thanks!

  11. Amy says

    When it comes to brownies, it sounds like we’re pretty similar! I don’t even leave crumbs to photograph… I eat every last one! (And then cut myself another brownie when nobody’s looking.)

  12. nessa says

    It’s always really nice to see you making healthier versions of the desserts we all love. Way to go!

  13. Trajayjay says

    I wonder who the first person was to think, Hmmm, I wonder what would happen if I put a vegetable that really isn’t all that sweet and has a savory flavor into a desert.
    Carrots are a different story, they have a bit of sweetness that is similar to other orange vegetables.
    I’ve never tried any zucchini desserts before, but I’m open to anyting. I just never get around to it. What does zucchini add to a desert anyways, flavor, texure?

    • Kitty Bea says

      Zucchini–with what I’ve grown up on–is very common in desserts and sweet breads. Just think, like, zucchini bread. Another thing I’ve often had in the past is chocolate zucchini cake, where you wouldn’t even know there’s zucchini in it. Adds good texture and moistness, I guess.

    • Mindi says

      My theory on zucchini in baked goods: when you grow one you grow a lot, so I’d bet someone wanted to find a way to use it all. I love zucchini in baked goods!

  14. Trajayjay says

    Katie, I also want to thank you for being respectful of anyone who doesn’t automatically agree with you. I appreciate that you don’t put down meat eaters, just because of their diet. I feel that some veganazis give the rest of vegans a bad name. I wish more vegans could be like you.

    • stak says

      Just so you know, “veganazi” is a really awful term that is incredibly disrespectful to the millions that suffered. You’re comparing genocide, torture, and nameless other atrocities to someone being annoyed and disrespectful about people eating meat. Your comparing the guilt and discomfort people go through when a vegan gets all up in their face as similar to someone who experienced the holocaust.
      It’s ironic because I can’t really think of many things more disrespectful than that.

  15. Penny says

    Wow. I have so much coconut flour to use up from making coconut milk, and I was just wionderng what to try with it next. Yay for brownies!

    How could I sub liquid sweetener? Or dates?

  16. [email protected] says

    Here I am innocently opening emails and thinking about dinner, and you’ve gone and hijacked my appetite and made me think about dessert instead. Shame on you. PS just kidding, but i am lusting after these brownies!

  17. Lisa says

    These look so fudgey!
    Yum.
    Definitely need to try them out!
    And I love zucchinis so that’s just perfect.

  18. Carolyn says

    Katie,

    I have been reading your site for awhile, but this is my first time commenting! I love all of your healthified recipe ideas. And I can’t tell you how excited I am to see an egg-free coconut flour recipe!! I prefer to bake grain-free, so my favorite flours are almond and coconut – but every coconut flour recipe I’ve seen contains a ton of eggs! Which is no good for me, since I have an egg intolerance. So THANK YOU for this recipe – can’t wait to try it! 🙂

  19. Lana says

    I just made these… Wow they are the best healthy brownies I’ve ever ate!! ( brownies are my favorite… So I’ve made many different recipes) thanks Katie these are amazing!!!

  20. Emilia says

    I’m shocked by how decadent and fudgy these look! I’m normally up for any odd-veggie infused dessert, but I’ll be making these ASAP they look so fantastic 🙂

    • Kitty Bea says

      I just made these–they’re melting in my mouth! Definitely have the fudgy texture…. next time though I think I’m going to add an egg since it does crumble a little bit.

  21. Marci says

    Fantastic recipe, Katie. Will try it for sure.
    Am wondering about an “other than chocolate” version and would appreciate hearing any suggestions you might have.
    Thank so much!

  22. Julia says

    These look amazingly delicious, I can’t wait to make! I might try subbing part of the oil with mashed banana, has anyone tried this yet?

    • Pipsa says

      I tried it – I used about 1 large super ripe banana instead of all the apple sauce and some of the oil (I used about 1/3 cup + 1 tbsp of coconut oil). The batter seemed quite dry after these substitutions so I added a couple of tablespoons more water. The batter still seemed rather dry for a brownie batter but I figured it was probably supposed to be like that? I obviously tasted some batter and I must say, I was rather disappointed with the flavour… Kind of bland, not very intensely chocolateley, “fatty” or sweet but I decided to go with it.

      However, when I baked the brownies, it was luckily a completely different story! The brownies bursted with sweetness, chocolateley taste and oily and coconutty yumminess! As an afterthought, I wouldn’t perhaps recommend substituting any of the oil, since I’m sure the outcome would have been even better if I’d used all the oil – I know that Katie’s recipes are always honed to perfection, so any alterations are going to lead to less perfect results. But all the blame is of course on me, as I felt brave enough to experiment 😉

      All in all, the brownies were totally edible and very good, but maybe not as good as some other healthy brownies I’ve made (CCK’s black bean brownies are the heaven! Yet again, I’m a total “bean person” and coconut is just a very new thing to me, so that might be why I prefer those). However, I’m eager to try them tomorrow to see if they’re any better then. I haven’t yet tasted them with the frosting, so I am sure that they are still super duper delish, even though next time I am going to follow the recipe excatcly as written!

  23. Tina says

    Oh. My. Word. I am in love. I swear every time I try another one of your recipes I just can’t help but wish I had your recipe concoction genius. These are outstanding! I am very much like you and do not posses a sweet tooth, in fact, my idea of dessert is a yummy salad. Weird, I know, but I hardly ever make any desserts (much to my family’s dismay) in fact, when i do make em, my oldest daughter usually walks in the room and says, “new chocolate covered katie recipe?” hahaha! Anyway, I wanted to lighten the sugar in these because I was afraid they would be too sweet. I am so sorry I ever doubted you! These are P.E.R.F.E.C.T.! Great job again!

  24. Katy @ Katy's Kitchen says

    I love using coconut flour, it’s so fun to bake with because of all the liquid it absorbs. Zucchini in a brownie sure sounds good to me!

  25. Mandie says

    Hey Katie, these look amazing!

    I have a question though, my family doesn’t like veggies hiding in their desserts, unlike me, who is adventurous & will try those kinds of things. So, I was wondering if I could leave out the zucchini and still get good results ? I actually want to try these with zucchini, and use my leftover coconut flour 😉

    Just not sure what my family will think about the zucchini. Can you taste the zucchini in the brownies ? Do they give extra “texture” to the brownie to where my family would know that there was something suspicious (lol) in my brownies?

    Thanks! I love all your healthy recipes & have become known around my house for using “interesting” ingredients in my desserts since I started following your blog 2 years ago! lol….. Love your blog!

  26. Nancy says

    This sounds sooo good! We always have a ton of zucchini by the end of summer and get desperate for recipes…..I will be making this one!

  27. Claire says

    Hi!
    I made these tonight but subbed oat flour ( I think 😉 ) with coconut flour so I have to ask if coconut flour is used for flavour or texture? Reason I ask is because while they every yummy they are also oily so I doubled up the time in the oven.
    Hmmm….
    Would totally make again but wondering if the change in flour impacted the outcome.
    Thought?

    • Caroline says

      I haven’t made these, but from all I’ve seen about coconut flour across food blogs (I spend a lot of time on food blogs), it’s a very particular ingredient which absorbs a LOT more water than pretty much every other flour, which may explain your need to bake them longer without coconut flour.
      Then again another commenter below used some other specialty flours and had success. But coconut flour is probably used for…. er… integrity of the recipe? not just flavour or texture.

  28. Hannah says

    Made these tonight. They were amazing!!! Could you make a cinnamon roll version as a breakfast cake? Something like a coffee cake/brownies. Thank you for the awesome healthy recipe!

  29. Ray says

    Awesomeness in all respects! Katie, with your deep experience with cocoa and various chocolates, what has your experience been with respect to impact on sleep? Have you found the caffeine to be a concern if enjoying chocolate late at night? Wikipedia, for instance, says “some dark chocolate currently in production contain as much as 160 mg per 100 g[80] -which is double the caffeine content of the highest caffeinated drip coffee by weight”. But I figure you are probably one of the world’s most experienced chocolate users with plenty of experience in this regard!

    • Chocolate Covered Katie says

      I’ve honestly never noticed a problem… even after specifically paying attention to it. Chocolate–even when eaten right before bed–doesn’t seem to affect me in terms of sleep.

      It’s really odd, because coffee is a whole different story for me. If I drink coffee any time after about 4PM, I find it hard to fall asleep. Not sure why this is the case!

  30. sally chippendale says

    These look too good to be healthy! Makes me feel guilty for all my unhealthy baking lately. Chocolatey and healthy – makes a lot of people happy. 🙂

  31. Lauren says

    OK this might be a dumb question, but when you say to put the zucchini in the food proccessor, do you mean do use the spinning shredding disc? or to put it in the main part of the processor and use the regular spinning blade? I know getting the zucchini texture right is important!

    • Nicole says

      I used chopped mine into thin shredded like pieces. Then I thought maybe they were still to chunky after I put the in with the rest of the liquid ingredients so I broke out the emulsifier and gave it a good mixing. It tasted amazing!!

  32. The Vegan Cookie Fairy says

    I CANNOT believe these are just 83 calories!!! I stopped counting calories a while ago, and I believe in eating whatever I want whenever I want, but this just shocked me. That’s amazing.

    I’ve got to try these, they look sooooo fudgy. Do they taste of zucchini/courgette at all?

    • Chocolate Covered Katie says

      I think that anyone who didn’t specifically know it was in there wouldn’t be able to tell… unless he or she happened to see a rogue piece of zucchini that didn’t get fully processed in the food processor. But what I mean is, taste-wise you can’t tell.

  33. Laura says

    What blush do you use? You look gorgeous!
    Also.. sorry to ask, but do you use a whitener for your teeth and/or what toothpaste? Sorry to inquire, but your teeth are so white!

    • Chocolate Covered Katie says

      Thank you! I just switched to a company called Tarte. My sister gave me their eyeliner for Christmas after reading it was a vegan-friendly company, and I liked it so much I bought the blush as well. 🙂

      I really like Jason’s Powersmile for toothpaste. It is amazing and extremely powerful. But I’ve always had pretty white teeth (partly thanks to hating soda and coffee as a kid). And I had to brighten the photo because it was taken in a car, so maybe they seem even brighter?

  34. Sarah says

    Katie, when I used to type in ‘chocolate covered..’ In my mobile browser (no history) usually chocolate covered strawberries (naturally a superior combo) and chocolate covered bacon come up before chocolate covered Katie. Today, cck came before chocolate covered bacon. Vegetarian/ vegan win. 🙂

    • Chocolate Covered Katie says

      That is awesome! 🙂
      Maybe I should make some vegan chocolate covered bacon and post about it. Hmmm…

      I’ve actually always wanted to try making vegan chocolate bacon cupcakes. It’s been on my to-do list for awhile now.

  35. Erica says

    Katie you look so beautiful! but, u also look different according to what my memory says. i always thought u looked like what u look like in the top-right corner,u no the 1 under the welcome sine, with u holding the glass of wine and ur introduction

  36. Nicole says

    I made these for a potluck last night and everyone LOVED them! Thank you!!! For flour I used some local flours. Mostly Yuca, with about 4 tbs banana flour, 2 tbs camote flour! I was awesome!! I want to make it again must so I can eat it all by myself. Ok… I’ll share will my immediate family.

  37. Healthy&Happy says

    I know these are supposed to be healthy….. but doesn’t it seem like a fair amount of oil? Sorry! I couldn’t help asking… :/

    • Chocolate Covered Katie says

      It’s actually less than traditional brownie recipes. But also, I don’t believe in fat-free diets. I fully believe that some fat is absolutely necessary for good health. You just have to make sure you’re consuming the RIGHT types of fats–i.e. not a lot of saturated animal fats or trans fats.

  38. Shirley @ gfe & All Gluten-Free Desserts says

    Katie, these look absolutely divine! I’ll be sharing them on All Gluten-Free Desserts soon. 🙂

    Love the photo of you, too! Happy weekend!
    Shirley

  39. Danica @ It's Progression says

    yum! I love when there’s applesauce in a healthy brownie recipe – it gives it such a good texture!

  40. Katy says

    I was wondering if you could use pumpkin in the recipe (Chocolate Fudge Zucchini Brownies) instead of applesauce?

  41. dorit says

    thank you for the recipe Katie, I made it this weekend and it was a huge success! it does taste much better the next day. thanks again!

  42. Jamie says

    These are so fantastic!!! I have a batch of these sitting on my counter right now and I’m having a really hard time not polishing them off. Sharing Katie’s recipes with my husband is sometimes challenging. They’re super fudgey, moist and incredibly delicious!! I made them for company last night and they were a hit. I served them with a scoop of homemade coconut ice cream (recipe also a Katie creation).

  43. Amanda says

    Sweet! Coconut flour! I found some at Sprouts, then lost it in my cupboard, and it’s expiring soon, sooo . . .

  44. Vegan American Princess says

    Wow! I can’t believe how far brownies have come since I was a kid using the Duncan Hines mix. These zucchini brownies look great. I just made Dr. Fuhrman’s Black Bean Brownies and they were great too! Who ever would have believed that brownies made with zuccchini or black beans could taste delicious?

  45. Audrey says

    I absolutely LOVED this recipe Katie! You’ve never let me down, another one of your culinary masterpieces! Thank you so much for sharing these lovely recipes. You bring so much joy and inspiration to my days. Also, you look absolutely stunning! Keep on being beautiful and amazing! Thanks Katie 🙂

  46. Lyndsey says

    Wow, Katie, you are so beautiful! Could you make more oatmeal recipes? My breakfast is always very delicious when it includes your oatmeal!:)

  47. Laura says

    Hey Katie! These look amazing! I was just wondering if you ring any moisture out of the shredded zucchini or add it as is? Thanks!

  48. Annie @ Natural Sweet Recipes says

    Wow, those do look dangerously fudgey! I have tried brownies with zucchini before and they ended up super stringy… I needed up eating my way around the zucchini parts. Haha. But I keep hearing of delicious successes, so I guess it’s time I revisit them. Thanks for giving me reason to try them again. 🙂 Yours look amazing and the frosting on top looks sooo dreamy!!

  49. Alice says

    The brownies look as awesome as you. Or you look as awesome as your brownies, I’m not sure.
    You’re amazing! 😉

  50. Anonymous says

    Just so that you know, xylitol is not healthier than sugar.
    People seem to think that all sorts of artificial sweeteners are healthier than sugar but they are not.
    Healthy sweeteners include natural sweeteners such as real natural 100% stevia.

  51. Rebekah says

    Katie,
    I am so excited to try these. I will have to make a run to the store since I don’t have zucchini on hand…but I will try them soon. Your photo is beautiful! Your eyes are stunning!

  52. Wendy says

    These are by far the BEST brownies ever! My husband and 2 boys ate them up! No 20-24 servings here! There is only 1/3 of the entire pan left! Yummy!

  53. Colleen Grossner says

    Katie,
    Melissa, these were delicious!!! I have to agree with you that the flavors come out with time — I thought they were pretty good the next morning, but TODAY, maybe two days later, they were AWESOME!! Also, I got a food scale for using with my bread maker, and it has also been AWESOME! I’ve always admired your precision, and I still do, but I see why you probably like it too, because I am finding it to be quite easy and useful! Hope you have a great night! Take care, Colleen 🙂 P.S. These Trick Brownies are much easier and MUCH LESS healthy than yours, but are another way to sneak nutrients/veggies into sweets! http://fresh-you.blogspot.com/2013/02/trick-brownies.html

  54. Nicole says

    So, I made this for the second time in one week! Oh how I just love all things chocolate! I made it like I did last time substituting the coconut flour with 1/2 banana, 1/4 yuca, and 1/4 camote flours. Then I realized I didn’t have any apples to make apple sauce. Looking around my kitchen checking the fridge over and over hoping an apple would appear I focused in on a banana. I used 1 1/2 bananas and it worked amazingly well! Yeah success again!! Thank you for this amazing recipe!

  55. Kelly says

    Hey Katie! I have been stalking your website for some time now and I have tried many recipes (and I have loved them too). My mother and I have had to go gluten free since last year and I love all of your gluten free options on here! And they are actually good and worth eating! 🙂
    I have a couple of questions on this recipe: can I use honey/maple syrup in place of the sugar? And… do these have the coconut flour taste in them? I really love the coconut flour taste, but my younger sisters are very picky about their desserts not having the “particular taste” aka coconut flour. I was just wondering.
    Thanks again and you do look really gorgeous!
    ~Kelly

  56. Jess says

    Can the coconut flour be subbed for cooked quinoa? If so, what ratio would you suggest? I had quinoa brownies before that were amazing but not healthy or vegan.

  57. Anonymous says

    You are a genious! These are delicious – especially the next day! I almost finished the whole pan by myself in 3 days – I can’t stop eating it. Good thing it’s healthy! The quick 3 ingredient frosting is amazing too. Thanks for this option using coconut flour!

  58. Jill says

    I have a question about coconut oil. I bought some at Whole foods but it is in solid form. In your recipes where you call for it, do you melt the solid into liquid and then measure from liquid form? Also, the last recipe I used it for, I could really taste the coconut flavor – is that normal? Thanks!

    • Unofficial CCK Helper says

      I know that Katie sometimes suggests melting it first. I’ve used the Whole Foods “365” brand, which I think tastes best.

    • Alanna says

      I thought the same thing when I got mine at first, but it’s totally normal — coconut oil is solid below about 78 degrees F. And I would definitely melt it first because it’s much easier to measure! Usually 30 seconds or so on high power in the microwave will do it, but don’t forget to take off the metal lid. 🙂 It does taste coconutty, so depending on what else is in the recipe, you may notice it more some times than others.

  59. Angie says

    Just made these for my kiddo’s preschool picnic. They are so good, love the frosting! And she loved helping me make them. Thank you Katie!

  60. stephanie says

    hi katie,:) i just want you to know that i ate the zucchini brownie today,:) it,s good:) take care,:)

  61. victoria says

    I made these last night and they are delicious! Three non-vegans also loved them! Just thought people might be interested to know that I replaced the flax with chia because I had run out and they turned out fine 🙂

  62. Eva Dounias says

    Just made these, along with Katie’s healthier frosting. The only thing is that the brownies burn the back of my throat?! I’m thinking maybe it’s the coconut oil or the cocoa powder! So weird! The coconut oil I used is by Nutiva and cocoa powder by Tollhouse. Has this happened to anyone before?

  63. Angel says

    Oh wow! I just made these for my birthday and they are so perfect! I used unrefined coconut oil and a melted 80% dark chocolate bar in place of chocolate chips. I also added walnuts. I frosted them with the “healthy chocolate frosting” and topped with multicolored sprinkles. Yum! Definitely a keeper!

    Oh, and I made these using regular organic sugar. I will try them again sometime with stevia.

  64. marge says

    Hi Katie,
    I made these brownies on saturday. I couldn’t find coconut flour, so used coconut shreds instead. It took quite a while longer to bake (i think over twice as long), but we loved them! In fact my husband asked if i could make some more the day after, as they are healthy, right? 🙂

  65. Elana says

    Hi Katie,
    I love your recipes. This one, though it tasted good, did not rise at all. I peeled and grated the zucchini, would that make a difference?

  66. Aya says

    I have to say I will *never* make these brownies again because…they are impossible to resist, even straight from the freezer. Absolutely delicious, even with an ad lib swap of chia seeds in place of flaxseed. The chia seeds actually give the brownies a little crunch, which is fun. I used your chocolate frosting but since my girls have a peanut allergy, subbed soynut butter for PB…fabulous! I really want to make them again but have no faith in my willpower anymore… Thanks for a great recipe!

  67. Johnathan says

    Thanks for including the nutritional facts; https://chocolatecoveredkatie.com/zucchini-brownies-calories-and-nutrition-facts/ This was something that I really wanted to see. The serving size is in grams. Are you weighing this to know? What site are you using for the nutritional data? I’ve lost 70 pounds since Jan 12th, 2013 and I’ve been doing all I can to make sure I consume nutritious calories. Not just “calories.” These look good and hoping that they taste good too.

    Thanks for sharing these!

    • Liz says

      It says there are 20 servings in this recipe and most of the ingredients are given in grams. I’d bet if you added up all those gram measurements and divided by 20 you’d get about the number of grams listed in the nutrition info! Good luck on your continued weight loss/health journey 🙂

  68. Lorelei says

    Hi Katie! I just made these brownies and they are AMAZING! Thank you! I was wondering how it would work if I used eggs instead of the flax meal. Would I use three eggs and eliminate some or all of the water? Thanks 🙂

  69. Ella says

    I have been looking for a different way to make brownies that are a healthier option to the typical ones. I love zucchini and have never thought of using them with brownies! I can’t wait to make these and share them with my family!

  70. Erin says

    I’ve made these twice now – once the day you posted this recipe, but that time, I was out of flax seeds so I subbed chia seeds, knowing they probably wouldn’t hold together well. I was right, but they were still some of the best brownies I’d ever had! I just froze them before cutting and that worked all right. I ran out of the brownies yesterday though (I’d been keeping them in my freezer) and figured since I had flax seeds now I could give them another go.

    I’m glad I did; they stayed together MUCH better using the flax, haha. The plastic knife was a good suggestion as well; mine didn’t crumble at all as long as I was careful. I do prefer these refrigerated or frozen though.

  71. Hira says

    Hi, Katie! Thank you so much for your recipes! You’ve helped me so much since I went dairy-free. 🙂 The thing is, I was planning on making these for a party tomorrow, but I live in France and can’t find flax meal anywhere. What could I substitute? I still eat egg, so how much egg would I use in the place of the flax? Thank you again!
    Hira

  72. erin says

    mine haven’t “set” so i stuck them in longer..hopefully when they cool again they will..I had to use olive oil (I was out of coconut oil *gasp*) hmmm that could be why..any thoughts?

  73. Vicki Davis says

    I have some zucchini ready to go for this recipe, these brownies look excellent! Was wondering how much NuNaturals White stevia powder I should use in place of the liquid stevia? Unfortunately, I’m having to be on a Candida cleanse diet right now, and would love to have a sugar free treat for the 4th! Thanks so much for your healthy desserts!!

  74. Cathy Sandfort says

    LOVE YOU AND YOUR GREAT AWESOME HEALTHY RECIPES…Don’t mind ever giving my family these sweets 🙂 Keep it up girl!!! You should do a cookbook…KNOW SO MANY THAT WOULD BUY IT!!!

  75. Alexa says

    I’ve tried a lot of “healthy” brownie recipes before, without much success. These are really good! The nice thing about these, too, is that they don’t dry out. I ate the last one a week later, and it was still moist! Great recipe!

  76. Maria says

    I love that there’s no eggs or dairy in this recipe 🙂 I love them so much that I’ve made them twice already. The first time I made them, I stayed true to the original recipe with the addition of 1/2 cup walnuts. The second time I made them, I had no sugar in the cupboard, so I substituted with 1/4 cup maple syrup, 1/4 cup brown rice syrup, and a few dashes of stevia powder. The only difference was that the second batch of batter was much less wet than the first batch. Both batches were equally delicious! YUM! I will definitely be making these brownies again and again! Thank you Katie! Xx

  77. Chelsea says

    New to your blog. Recently GF and DF and was excited to find this recipe. I tried your black bean brownies and couldn’t get over the beans and chocolate. I gave these a try and they were delicious! I made half the batch and you’re right about them being better the next day. Thanks!

  78. lisa says

    I would love a zucchini brownie recipe without coconut flour!! 🙂 I’m intrigued as to what you will come up with. Love your stuff. Thanks.

    • Sherry Leal says

      I didn’t have coconut flour so I just used regular white flour and they were great. I used the same amount that the recipe called for. I think you could almost use anything else you have, if you want to be gluten free. Only one way to find out! Experiment!

  79. Hannah says

    I made these yesterday for my grandmother’s birthday party.

    They were disgusting. 😉 So disgusting that we couldn’t stop eating them.

    For dietary reasons, I had to do a few changes. First off, I doubled the recipe, because of a large crowd, but I reduced the sweetener to 1/4 cup of honey for the entire double batch, as well as a few shakes of Truvia to taste. I frosted it with your frosting shots recipe. (AWESOME!) The only thing wrong was that a few people here aren’t wild about coconut flour. Anyway, it was so good! This is definitely a recipe I’ll be making again.

    Thank you, thank you, thank you!

  80. Emily says

    These are delicious. Everyone loved them, even the “non-healthy” people in my family. Thanks for creating a non-grain brownie recipe! 🙂

  81. Lauren says

    These are absolutely amazing! Instead of the oil, I used a half cup of plain yogurt and 2 tablespoons coconut oil. They were amazing! I used regular non-fat yogurt, but I’m sure you could substitute soy yogurt if you’re a vegan. Also, I didn’t want to get my food processor dirty so I just used a cheese grater, which was super fast and simple. You can’t taste the zucchini at all. Thanks so much for the delicious recipe, Katie!

    • Liz says

      Thanks for your brilliant suggestion, Lauren! I so appreciate the insight of the folks on this site – I’ve found these brownies to be tasty but SO oily, SO coconutty, and I think it’s a stretch to call them healthy with how much sugar and fat they have. Your variation sounds like a good solution for much of that 🙂

  82. Katerina says

    Hi, thank you sooo much for these recipes they are AMAZING!!!

    I made this for my family including 4 year old and 2 year old who wanted ”chocolate please mummy” lol.
    Used what had in cupboard and were best brownies I have ever tried ummm. Used same measurements but brown rice flour, unsweetened almond milk instead of water, olive oil *only oil had* and chopped some dates, nuts and unsweetened desiccated coconut and threw it in the mix, thought I’d share they were really good!!!

  83. Beth says

    Hi Katie! I just wanted to let you know I made these with teff flour instead of coconut flour and they came out delicious! I had PB2 on hand (LOVE it) and used that for the frosting (used unsweetened almond milk to mix the PB2 instead of water). Thank you so much for sharing these recipes!! I just found your blog today and I have a feeling it’s going to become my new favorite 🙂

  84. Sherry Leal says

    I just made these tonight and my boys and I loved them! I’m so glad to have a successful zucchini-in-hiding brownie recipe! I have an abundance of zucchini this year and will be making these regularly. Thanks!

  85. REBECA says

    These are heavenly!! I made them with pumpkin instead of applesauce and I used Palm sugar. Thankyou for all the great recipies. You really have a gift and I am so happy you share it.

  86. Susie says

    So, Katie… which of your brownie recipes is YOUR favorite? I’ve just made the black bean ones and they were stellar. Anxious to try the others, but thought I’d ask which you prefer before I do. Thanks for sharing ALL your hard work with the rest of us!

    • Unofficial CCK Helper says

      You may want to check out the “FAQ” tab at the top of the blog, click on the “Recipe FAQ” link and scroll down to the “Troubleshoot” area.

  87. Jennifer says

    My 10 yr old daughter and I made these brownies for our family. We all love it! The frosting is amazing. Great recipes thanks.

  88. Ro says

    I’ve got these in the oven as we… type… or at least my very adapted version. Wish me luck and thanks for sharing a great recipe!

  89. Debby Burke says

    Just made these, YUM! I used carob since I can’t do chocolate and aguave/honey for the sugar. Then I slathered on some homemade sunbutter and topped that with avocado carob frosting – delish! Thanks!

  90. Gia says

    OMG! (And I’m not an “OMG” person.) These are amazing! I can’t stop eating them. Everyone should stop what they are doing and make these right now. YUM!

  91. Michelle says

    Hi, I’m wondering if I can replace the coconut flour with garbanzo bean flour? I will try to get coconut flour, though I’m not sure if there is much difference or if it’s better or similar to garbanzo bean flour. See, I’m cutting all high carbs from my diet and want to start on a clean plate! Also, can I use freshly blended flaxseeds instead of flaxmeal? What is the difference there? Thank you so much for your recipes! I swear I’m looking at all of them and trying them out with ingredients I have 🙂

  92. val says

    Help!!! I’ve made these brownies before and they are AWESOME! I started making them again today and when I went to put the coconut flour in I realized I only have a little more than half a cup! I’ve already got all the ingredients in together, what do I do to replace the other 1/2 cup of coconut flour??

  93. Deborah says

    HI!! Love your site!! Is there a link to print just the recipe?? or is it there and I just dont see it?? Thanks!!

    • Unofficial CCK Helper says

      You can hi-light the recipe itself, right click and save it; then open a new Word document and right click “paste” to store the recipe in a new document. You can then save it and give it a title, and store it in a CCK folder, as I’ve done.

  94. courtney says

    Hi Kati! Ok so I’ve made the zucchini brownies twice now and they’re coming out dry and fall apart!!! I’m using the exact ingredients…what am i doing wrong??? thanks!!

  95. Sarah says

    These brownies are amazing! I completely screwed up the recipe and still was able to resurrect it! Not thinking much about it, I ground up some shredded coconut to a more flour like consistency and went ahead and baked the brownies. They never set up, and as I read through the recipe again I realized what the problem was. I dumped the batter back into a bowl and mixed with a cup of regular whole wheat flour and baked again, for the whole 20 minutes. They still came out perfect—moist and fudge-y, and super chocolatey! I frosted them as well and they are so decadent. Just mailed half the batch (with frosting separately on the side) to my sister as a care package (I had asked you about this on Facebook yesterday 🙂 ).

    Also, I was out of flax so I used ground chia seeds and they worked perfectly. I’m sharing this link to my blog followers tomorrow—I have lots of readers who are GF so I’m sure they will appreciate this recipe. Yum! These will not last long!

  96. Carolyn says

    Katie,
    Your brownie recipe sounds soooo good…thank you.
    But had a few questions before I attempt to make it……
    What is xylitol?….can i use powder stevia instead?…and would it taste good?
    and why did you put that separate but very small additional sugar to the recipe?
    1/16 tsp pure stevia…liquid?
    thank you

  97. Tasha says

    I made these today. When I tasted the batter, I thought it tasted really bad. I went ahead and baked and poured on the frosting, put it in the fridge for a few hours, then tasted again. It was really good! But the thing that is mysterious to me is that I feel like there is a hint of spiciness to it. Almost like I add added cinnamon or chili to it. Thoughts?

    I also this is the first time I have ever used coconut oil in food. It is very expensive and it looks like lard. Kind of grosses me out. What is the advantage of using coconut oil vs. another type of oil?

    • Unofficial CCK Helper says

      Coconut oil hardens when cold, thus making it a better choice for hard frostings.
      Not sure about the spice question.

  98. Lyn says

    I love this recipe. Brownies taste great but they have so much sugar and chocolate that they’re normally very unhealthy. These actually have healthier ingredients and you sneak some veggies in there too. Great way to trick your kids into eating healthy. Can’t wait to try these out for myself and my family.

  99. Clarice says

    These look amazing! Is there anything that I can use instead of the coconut flour? I have lots of zucchini to use but no coconut flour. Thanks! 🙂

    • Jodi says

      I borrowed from another comment and just used whole wheat in place of coconut flour (and whirred flax seeds to make flax meal) — turned out great!

  100. Abbie @ Needs Salt says

    These brownies are amazing!! I just made them, adapting the recipe only slightly, and they turned out fabulous! I blogged about them, too. 🙂
    Thank you so much for the wonderful brownies, Katie!

  101. Marit says

    I would love to make these? This may sound a little weird, but could I replace the sugar with maple syrup? Or is that not good for the texture?

  102. Jeanette says

    Hi Katie, The flavor of these brownies is off the charts–if I could just get the texture right I would be so happy! Maybe it was a mistake to use the oil instead of coconut oil which is stiffer or maybe I should drain the shredded zucchini before stirring in? The batter was absolutely liquid–so nothing to press down–any advice would be wonderful! BTW love your blog!!! Thanks so much, Jeanette

    • Unofficial CCK Helper says

      What coconut flour did you use? The oil should not make a difference.
      You may want to check out the link to Katie’s troubleshooting page, which might be helpful. Go to the top of the blog, and click on the “FAQ” link, then click on the “Recipes” link and scroll down to the “Troubleshoot” segment. Let us know if it helps or not!

  103. Jackie says

    Hmm these didn’t turn out anything like your photos! Mine is more of a cake and tastes a lot of coconut (would be the coconut flour I imagine ;)) and the icing is rock hard! Hmm. Oh well, I’ll still eat it but probably won’t make again. But a positive note is it was easy to make!!

  104. Lynne says

    Hi, I think I had the opposite problem of most people. My brownies taste awesome, but they are really gooey…. Should I have cooked them longer?? I followed the recipe ingredients exactly, no substitutions. I cooked them for 20 min. I cut them, wrapped them individually & put them in the freezer. Will check them tomorrow

    • Unofficial CCK Helper says

      It says in the post to let them sit and they will firm up. Let sit uncovered a few hours to a day.

  105. Haley says

    After coveting these for weeks, I finally made them last night – and they are delicious, as promised!

    However, my brownies were totally gooey and not solid enough to cut (after following recipe to a T, cooking for 20 minutes, patting with spatula, resting for 20 minutes, etc.). I cooked them for another 20 minutes, patted them again, and let them cool completely (in the fridge) and then tried cutting them. They still resemble brownies, but they tend to crumble if you don’t use a spatula to serve them. I mean, they are still chocolately and delicious, but I’d love to have them be more solid.

    If anyone had similar problems – or has a solution – let me know!

  106. Mary says

    I was skeptical about 1 cup + of water, but they your brownies looked perfect and there are so many good reviews that I went ahead with the recipe as written.
    It is a disaster! The batter was so liquidy that after twenty minutes in the oven it was still sloshing around.
    Any thoughts on what went wrong?

  107. deborah says

    i’ve made these twice now. they are fabuloso!!! so moist so yummy. i’ve subbed pumpkin for the applesauce as i like things less sweet. i added only one stevia packet, not 2 as suggested. i frosted w/ the healthy reeses pieces frosting, one time with conventional dark choc chips added and the second time i made my own sugar free choc chips using katies choc bar recipie. the brownie are very soft coming out of the oven, but that’s ok. i let them sit to cool. then frost and stick in the fridge over nite. the next day they are magically transformed into these fudgy but not raw tasting perfect fudgy brownies. i cut then into 24 pieces which is perfect as they are very very rich but wonderfully satisfying. good thing it makes a lot because my family polishes these off in a few days time. i do bake them an additional 2-3 minutes longer than katie says because i add an additional few tablespoons water to make sure the batter is sufficiently moist. depending on how dry my batch of coconut flour might be……i play that by ‘ear’ and “cooks experience” factor…..

  108. Taryn says

    hey katie, im going to make these right now! but a quick question first.
    what can i substitue for coconut flour? or do i use one of the recipes reccomended without coconut flour and just add in the zucchini?
    because i would really like to use this recipe in particular and not a different one!
    help!!

  109. Fran says

    I love you almost as much as chocolate …… thank you for these awesome recipes that I am actually able to eat and won’t throw my diabetes into a tailspin!

  110. Kelly Schomber says

    Can I make coconut flour? I have organic coconut from the Whole Foods bulk. Can I put that in the vitamix to make it?

  111. Kelly Schomber says

    When I search for gluten free the zucchini brownies come up but I don’t see it documented there as gluten free. What other recipes are gluten free? Having guests tonight that don’t eat the stuff!

    Thank you Katie!! I LOVE YOUR RECIPES!!!! I tell everyone who will listen about your website!

  112. Debbie H says

    Is the linked nutritional information giving Weight Watcher points plus value for the brownie only? Or does it include the frosting as shown? These are seriously to die for….so dense and chewy!

  113. MJ says

    So I tried this recipe and it didn’t work at all. Firstly, the dough was all crumbly. I decided to add more water and coconut oil to at least make a thick batter. After waiting almost an hour after baking, it was still quite crumbly and dry. Hopping that tomorrow the delicious flavour others have mentioned will come through…

    I read through all of the comments and saw the recommendation to read the FAQs. I read that going by weight with a scale is better than measuring cups. Therefore, I think I made my error with the coconut flour. It says 1 cup so I used a 250 gram measuring cup, however, I notice the recipe actually says 1 cup coconut flour (135 grams). I am guessing the 250 grams of coconut flour killed it for me.

  114. Katlin says

    Hi I just made these and they turned out really fudgy, like TOO fudgy almost not cooked at all…. I did blend the zucchini, could that be the reason?? It was really liquid-y.

    • Unofficial CCK Helper says

      If you just made them, you probably haven’t let them sit yet like the recipe states. Let them sit a few hours and they will firm up.

  115. Jennifer says

    I made a version of these for guests the other day and they were a big hit. I didn’t have coconut flour, so I used regular flour. Also didn’t frost them. Instead, I spread the chocolate chips over the top before baking, then sprinkled a little powdered sugar after they cooled. I will be making them again with the coconut flour to see the difference.

  116. Micheddy says

    Wow, these were amazing! The frosting is definitely a must, do not omit. I was just short on the total amount of coconut flour and added a few Tbs of rice flour – still came out great. I have some awesome messy pictures of my 2 year old son scarfing them down while playing airplane with his brownie between bites. I have to admit I’m addicted to your recipes, Katie. Thank you!!!

  117. Jessica Harri says

    I made these tonight with my boys for my youngest’s 5th birthday. He gets store bought cupcakes at school tomorrow so I wanted something we could all really enjoy tonight!! Delicious! I have not been a fan of coconut flour but these are amazing. I was impressed at the amount it made! I used the coconut oil/cocoa flour frosting and added half cup almond butter. The birthday boy said they tasted like Peanut butter cups!!! Yum! Thanks!

  118. Amy says

    Ok, dumb question here. I used parchment paper to pat down the batter into the pan, but it all came back up when I tried to pull he paper off. So, after reading the directions again with no answer, I decided to leave the paper on and bake it. Giant gooey mess. Now the paper will come off, but they’re not even close to being baked at all. Can we just spread the batter like normal brownie batter, or is this pat down version necessary. I’m not sure I understand it, and I obviously didn’t do something right.

    • Unofficial CCK Helper says

      You can just spread down. But no matter what, you should let them cool and then refrigerate them even if the batter doesn’t look firm when you take them out. Refrigerating overnight without a cover will firm them up.

  119. Kate says

    My mom made a batch of these and mailed them to me at college. By the time they got here, the icing had melted all over the place, but after I stuck them in the fridge for a while it hardened up again. They were infused with fudge, coated in fudge, soaked in fudge…it was amazing! Totally kicked my chocolate craving…

  120. ellianna rain says

    I drooled over these the first time I stumbled upon your blog -I had to make them that day and so made them with a few tweeks, oat flour instaed of coconut and grated apples for applesause. They were thinner than your pics but super fudgy and delicious -I have told everyone that talks to me about your blog!.. Today I tried them again using the correct recipe and ingredients and I am surprised that they are crumbly-er and grainy-er.. hmmm.. it is my first time with coconut flour, maybe they cooked too long ?

  121. Michelle Derus says

    Hi Katie. I am “new” to healthy alternative cooking. In the fudge zuccini brownies can I use flour? Also will frozen ziccini work? I have an abundance from my garden. Can’t wait to try some recipes!

  122. sally says

    Just made these for the first time and they are great. Waited till the next day and sliced with a plastic knife and got perfect rectangles. Thanks for another great recipe. I’m going to try your bean ones next week. xo

  123. Rosemarie says

    Katie, thank you for all these fantastic recipes. I’ve made a bunch of them and never posted, but I just had to post about these brownies.

    I made them on Sunday and just finished the last one five minutes ago. SO SO delicious and moist. I didn’t have xylitol, so I used agave. Didn’t have pure stevia, so I used a pack of Truvia. Used melted coconut oil for the fat, and Hershey’s Special Dark cocoa. They are fudgy, moist and FLUFFY! That’s probably because I forgot the “pat down” step after they were cooked – but I think I’ll skip that step again when I make them tomorrow. They were light as air. One interesting thing we noted – they were good the first day (had them with vanilla bean coconut milk “ice cream”), but they were AMAZING the second day, and every day after they just got better. Only reason they lasted this long is that there are only two of us in the house…and that STILL comes out to two brownies each every day…although I’m pretty sure I ate most of my husband’s portion… 🙂

  124. Patsy says

    Hi, I was reviewing your brownie recipe and had a question regarding the sweetner. I like to use Agave as my sweetener of choice. How would I alter this recipe so I could use the Agave vs xylitol or other sugar? Thanks so much

  125. Olivia says

    Oh my, these look heavenly! Why do you press on the brownies after they’ve been baked? I would imagine that would squish them and make them harder to remove from the pan without crumbling.

  126. Alison says

    The first time I made these I baked in a 9×13 pan and they were too thin, as in only a centimeter thick so crumbled and had to be eaten with a spoon. This time I used a pan half that size and they are a good thickness, like regular brownies.

    • Jules says

      Thank You for that info, good to know before I begin making these. I will use a smaller pan or double the recipe! If you decide to make the Tiramisu, triple the recipe or it will be way too thin!

  127. Chocolate Covered Katie says

    It is definitely a “dark chocolate” taste. As for the cooking, have you looked through the Recipe FAQ page at the top of the blog? If that doesn’t help, please do report back with more specifics so hopefully I can help.

  128. Donna Hobbs says

    These are one of the yummiest things I’ve ever eaten Katie!!! Thanks so much for this recipe! They are a “staple” at our house. Thanks again! Donna

  129. alla says

    I made these and I totally love them! Amazing recipe ..thank you 🙂 I made the frosting with carob instead of cocoa and it gives them such a great flavour! 🙂

  130. Jennifer Sommer says

    I must be doing something wrong…. Does anyone use parchment paper to “press down firmly” to make sure batter covers the pan? My batter pours in and I can easily use a rubber scraper to spread it across the pan…

    • Unofficial CCK Helper says

      Have you looked through Katie’s Recipe FAQ page at the top of her blog? It contains some troubleshooting tips. Also, how do the brownies turn out?

  131. Jenn says

    As an update, I made these today without Choc chips or the frosting and they are really yummy! I ate 2 right away haha. Also I halved the recipe, baked in an 8 x 8 pan and they still came out well.

  132. Judy says

    Oh My Gosh!! These are the best thing ever. If you have a scale please weigh your ingredients. It made the biggest difference in the outcome of my brownies. The first time they were dry and crumbly, but still good. The 2nd time, they texture was totally different. I’m so glad I took the time to weigh my ingredients.

    I prefer making them in an 11x 7 pan, for a thicker brownie. I also only baked them for 12 minutes. I know all ovens vary (electric vs gas -conventional/convection). My oven is accurate (supposedly- when tested). With no eggs in the recipe, you don’t have to run the risk of getting sick from raw eggs. I really like a fudgy brownie, anyway. I will try 11 minutes the next time I make these.

  133. Chelsie says

    Just made these for mothers day and WOW they are awesome! I ended up using a smaller 9×9 pan and baked them about 9 minutes longer also put the chocolate frosting on them now I have to try to not eat the whole pan!

  134. Laura says

    Just made these….you werent kidding when you said their fudgey!!! Amazing, i didnt have apple sauce but stewed my own apple to equal the same weight. I used regular white flour as i didnt have coconut flour…Am planning to make more.thank you katie all the way from Australa!!

  135. Vanessa Motard says

    Wow, made this this past weekend and yes…. I did eat the whole pan. I mean of course I shared a few… but more or less I ate them all. I fed them to my kids and my 6 year old said they were the best brownies I ever made. Truth be told.. they probably were!

  136. Emily says

    I subbed whole wheat flour and agave for Stevie but they didn’t rise. They were extremely scrumptious and gooey inside but still. Hmmf! Ha. Maybe more bicarb of soda (baking soda to you US guys)? 🙂

  137. Naughty says

    I wrote a playfully naughty reply here but have chosen to replace it with a simple: These look yummy.

    Signed,
    Apparently Your Only Male Site Visitor =]

  138. Rachel says

    Katie, you are so darn cute! Seriously. I’m glad you aren’t my sister because I imagine I would constantly be torn between jealousy and admiration but I wish you were my sister because I am certain we would have so much fun! If I had to choose between looking at the picture of you or the chocolate I think your picture would win out in the end – you just glow. I am inspired to leave the wheat and refined sugars out of my baking more often every time I visit your blog. It’s just a matter of forming new habits. I grew up baking the old fashioned way. Thanks for keeping things real and accessible. I’m a fan.

  139. Vee says

    How are these “healthy”? Other than using mostly whole foods ingredients, they still chime in at 150 calories for an inch by inch piece or so (24 squares per batch). I tried them today and they aren’t quite as yummy as I was hoping, but they aren’t bad either.

    • Unofficial CCK Helper says

      In Katie’s FAQ page (at the top of the blog) she talks about how the desserts are healthy. In these, coconut flour is especially high in fiber!

  140. Sue says

    H-m-m. Followed the directions exactly. Got to the “batter” part and mine looked more like dough. I thinned it out a little; but it was still thick in the pan. Then when I cooked it, everything was soft and runny, like batter! Cooled they still don’t hold together all that well. I am throwing them back into the oven. The coconut oil I used was not oil like at all; it was thick. Would that have made a difference?

    • Julie says

      I think you are supposed to heat your coconut oil for a minute until it becomes liquified, that’s what I always do when I bake with it.

    • Unofficial CCK Helper says

      They should still look undercooked when you take them out!
      Pop the pan in the fridge and they will firm up completely overnight. It is the same as you’d do for cheesecake.

  141. Julie says

    I made these last night and I was so worried I undercooked them because after I took them out of the oven they were not solid like a brownie should be so I looked at your comments on the website wondering if this was normal, I couldn’t find anything so I just put them in the frig and hoped for the best and hoped I didn’t just waste my really high quality ingredients for nothing. I went to bed worried Katie took me down a bad recipe road! I woke up this morning scared to open the fridge because of what I may find, I reluctantly removed the pan of brownies, grabbed my plastic knife and cut into them and viola!!! Perfectly firmed up not runny! And the taste was amazing! They are so rich and decadent! All you need is a taste and you’re sweettooth will be satisfied! Thank you Katie and I’m sorry for doubting you! People, try this recipe! You won’t be disappointed! I doubled the recipe so I have a lot of them!!

  142. Kris says

    Good Morning, Katie!
    Now that I have the coconut flour [and plenty of zucchini thanks to my garden!], I am looking forward to making your brownie recipe! I bake a couple of items to put out every week for the customers along with carafes of flavored coffees [I enjoy mixing different blends for unique, tasty flavors…remarkably, no complaints yet!]. We have a newsletter/booklet that we mail to our customers and post to our website every month with a recipe and health section. May I include your recipes?

    My other question is in regard to the frosting for these brownies. Because these will be out for the customers, what should I add to keep the frosting to keep it “soft” but not “melty” on their fingers?

    Thank you and look forward to sharing your decedant, healthy desserts! = )

    • Unofficial CCK Helper says

      See Katie’s Recipe FAQ page at the top of her blog for her policy on sharing recipes. Normally she is ok with others using photos but not reprinting recipes.

  143. Eva says

    Couldn’t find coconut flour locally so I used 1/4 C white rice flour, 1/4 C almond meal, and 1/2 C buckwheat flour, just because I already had these on hand. Came out great!

  144. Lauren says

    I can’t wait to make these! I love that they are also gluten free and not a crazy list of ingredients!! Thank you!! 🙂

  145. Nathalie says

    Hello katie 🙂 my prego sister is craving some brownies lately and i didnt want her to have any brownies, i wanted them healthy for the baby, so ofcourse your feed was the first i looked up, anyway the zucchini brownies have stolen my interest and i def want to try them, 1 prob tho : i dnt have any flax meal

  146. Megan says

    I’m not use to baking with flaxmeal yet. What does it do for the recipe (chemically)? Can I substitute extra flour or is it more like a binding agent like eggs in non-vegan cooking?

  147. Bianca says

    Hey! You look soo cute and your recepies are a life saver! They look delicious , I seriously think i am going to start meking them too!

  148. Eileen Gett says

    I Love the options you give in your recipes, in terms of the ingredients.
    All your food looks delicious and I want to thank you for sharing.
    You have really given me great ideas for my High Tea. Thank you again,
    I will mention you when I post my photos on instagram @eileengett
    Eileen xx

  149. Janelle @ MommyLivesClean says

    This is exactly the recipe I was hoping to find. Somehow I always find exactly what I am looking for on your site, Katie! 🙂 Thank you, I cannot wait to make them for my kids. If I don’t eat the whole pan first!

  150. Olivia Sequin says

    These came out so moist and fudgey! I ‘deveganized’ these because I didn’t have the ingredients on hand- I used 2 eggs instead of the flax and decreased the water to 1/2 cup. I used vanilla yogurt instead of the applesauce and all purpose flour instead of the coconut flour. It took about 22 minutes to bake and they were great!

  151. Maria says

    Hi!—-these look good, but has anyone actually tried them as written? Meaning, 1 cup of coconut flour is a LOT of flour with very little liquid in this recipe. Usually, when baking with coconut flour, the liquid ratio is much, much higher. I hate spending time and $ on recipes that dont turn out well, and well, the ratios on this just look off to me. Would love to hear from someone who actually tried it as written

    • browniebabe says

      Umm… Did you even bother to read the comments above yours? There are 338 comments on this post, MANY of which are from people who actually made the recipe. Just saying.

    • Elle Bea says

      Just made these tonight exactly as written and might be able to help. I had previously made these using white flour which resulted in a pourable batter and brownies that were darn close to “normal.” 🙂 Tonight I used coconut flour which resulted in an almost cookie like batter (sugar cookie-esque) that I could press into the pan. Baked up just fine but I found them a little drier and sandier than when made with standard flour (still good though.) I also tried these right away (well after the recommended 15 minute wait) and I think after setting awhile the texture might improve. My zucchini may also not have had as much water this time. Someone above recommended weighing the ingredients for a better result and I think that may be a great tip since moisture content can change based on environment and weight is a more accurate way to reproduce a recipe.

    • Leslie says

      You wrote: “Would love to hear from someone who actually tried it as written”

      Then why not read the 340+ comments above yours? Just saying.

  152. Ada says

    I’m always confused on the ‘crazy’ ingredients. Flaxmeal? What & Why do I need to put in flaxmeal? Can I just leave it out – or add 3 more tabelspoons of flour?
    P.S. Love all the receipes of your’s that I’ve tried.

  153. Amy says

    Just finished making these and the texture is weird. It holds shape for the most part, but they’re almost a powdery texture. I made the brownies and then had to go to work, so they cooled for about 2 1/2 hours before I made the frosting for the top. They were in the fridge for about 45 min, so the frosting was pretty set, but the brownies still taste like a dense powder. Any thoughts?

  154. Jacqui says

    All of us loved these brownies! I used a rasp to shred the zucchini, would never know it’s there. Used coconut sugar for the sweetener. Agree with the other comments.. taste better and better each day! We didn’t frost them… but may have had chocolate peanut butter on top. 🙂 My 5 year old says that we have to always have these in the fridge!

  155. Angela S. says

    First let me say these taste amazing. I’ve worked with many sugar-free, gluten-free desserts and this one is one of the best taste wise. Next time I will cut the liquid in half. It’s really, really runny if you don’t refrigerate. I baked an extra 9 minutes which helped some but we don’t like brownies cold. Will definitely do again with less water in them. Thanks for this awesome idea (my 8 year old had NO idea it was super healthy for him 🙂

  156. Carrie Bornstein says

    I didn’t have coconut flour either and used chickpea flour as a substitute (by weight) – it came out to be a little more than 1 1/4 cups. I wasn’t crazy about the brownies (they were good, just not amazing) – possibly just because of the flour substitution, but the consistency was fine and I’d recommend that as a substitute in a pinch.

    • Luminous says

      Well to update myself, I still haven’t managed to find coconut flour anywhere locally (I’ll keep looking). So, I substituted chickpea flour as someone else suggested, and while it may not be the original recipe, I think they turned out great. The batter is very watery with this flour though, and I therefore baked it much longer than 20 minutes. Still, taste and texture are quite good, I’m not complaining!

  157. Melissa Sappington says

    I want to cry. These LOOK amazing and are paleo-friendly. I’m 40 weeks pregnant and just do NOT haventhe energy to make them…altho I do have all the ingredients. Sigh. HUBBY…..

    😉

  158. Becki M says

    Hi Katie! Just a quick question…do you think these brownies would work if you were to omit the sugar /xylitol and simply add a little more stevia? I’m trying to steer clear of all kinds of sugar as it makes me really achy and sore…what do you think? Might it work, or might then taste a little bitter do you think? Thanks! 🙂 xxx

  159. Tracey says

    We have a bunch of food allergies/intolerances in our family and circle of friends. I took one look at these brownies and instantly knew that I would make these for our get-together AND double the recipe. SO happy that I did! These zucchini brownies are amazing! Can’t tell you how happy I was to be able to bite into a BROWNIE again! The compliments on them all point to your genius recipe! Thank you for all of your recipes- but many, many thanks for this one!

  160. Leonie Rosendale says

    Hi I was just wondering if I can use 1 egg instead of flaxseed? Should I reduce the amount of water? Thanks 🙂

    • Judy says

      I successfully made these brownies without using flaxseed. I need to avoid or greatly limit flaxseed because I am estrogen dominate and I was told to watch my Omega 6:3 ratio.

      Flax free version- 3 eggs with ½ C + 1T water (coffee).

  161. Elaine says

    I just made my 2nd batch week with hopes i can still have some to share on the weekend. These are sooo good; thank you Katie!! and yes a puppy/small dog is a wonderful addition to life. There are several small breeds that do not shed, making them a great indoor friend. I am partial to ShihZhus. They are friendly, easy to train and live to cuddle.

  162. Heidi says

    Hello! These look so good! Could I substitute a gluten free all purpose flour? Would I leave out the baking soda if the gf flour has xanthan gum? Thank you!

  163. Luz Segura says

    Hi Katie,
    I was wondering if i could also use coconut sugar or agave for the stevia or xylitol? If anyone else can help me with this i would greatly appreciate it!! These look so yummy! I am excited to get the kindle edition when it comes out! I have been looking for a cookbook like this!!! Thank you so much!!!

    • Unofficial CCK Helper says

      Coconut sugar can be substituted wherever regular sugar or xylitol is called for in a recipe in an equal amount 🙂

  164. Peggy says

    These are AWESOME! I added more water than it says, scant dashes of sweet rice flour and xantham gum. I bet without these two these brownies would still be out of this world! I can’t believe they’re gluten free 🙂 Thank you, thank you for another successful recipe, Katie!

  165. katie says

    I LOVED these. I didn’t have any sugar on hand so I substituted 1/2 c plus a table spoon of pure maple syrup and they turned out sooo well! I also didn’t have any parchment paper, but aluminum foil did the trick. 🙂

  166. Upma says

    U r hardly chocolate covered..!! Bless u bless u..! N these look yumm tho DNT know if I will frost em…not too comfy doing just tht…but tx. N Kp em coming..!

  167. Peggy Lee Ortt says

    I’m very anxious to make your Healthy Chocolate Fudge Zucchini Brownies! You didn’t mention how many pieces you cut the brownies into . . . to be 83 calories each?? Will look forward to your reply!! Thanks, Peggy Lee Ortt

  168. Jan says

    I was searching for a healthy dessert option for my Valentine dinner party and found these to my delight! I found the coconut flour at Trader Joe’s for only $2.99 or so, which was way cheaper than Whole Foods or Sprouts..had all the other ingredients. I changed the recipe just slightly, added 1/4 C egg replacement as mine needed more moisture, also added toasted walnuts and they came out really great! For my frosting I used fat free cream cheese, cocoa powder, vanilla and Stevia and added crumbled walnuts on top. Today I tried them again, skipped the coconut oil as ran out of it, added 1/2 C egg replacement and they also came out really good. I have tried lots of healthier dessert substitutions and these are by far one of the best! Mine don’t look quite as pretty as Katie’s, but still taste really good. Thanks Katie!

    • Judy says

      I successfully made these brownies without using flaxseed. I need to avoid or greatly limit flaxseed because I am estrogen dominate and I was told to watch my Omega 6:3 ratio.

      Flax free version- 3 eggs with ½ C + 1T water (coffee).

  169. Adriana says

    I made these yesterday and they were ok. I found them bitter because of all the cocoa and my icing did not look anything like yours. If I make them next time I will use much less cocoa. I also did not find difference in flavour eating them same day or next day. But overall you have great healthy recipes. Thanks!

  170. Adriana says

    I make this cake almost every week. It is so good. Even today it is on my menu. I put only 1/4 cup cocoa in my cake because I found with 3/4 the cake was quite bitter. I make yogurt frosting though. To have 1/2 cup coconut oil in frosting (no matter how healthy that oil is) I felt it was too much.
    Yogurt frosting:
    •¼ c (56g) dark chocolate chips
    •2 tbsp (30mL) warm nonfat milk
    •¼ c (60g) plain nonfat Greek yogurt
    •2 tbsp (10g) unsweetened cocoa powder, sifted

    Thank you Katie for all the chocolate recipes.

  171. Kathy says

    First of all let me thank you for these fantastic recipes! Second to let you know that I am blown away by all of the wonderful eats…my husband & I decided to change our eating habits to a healthier way & you have given us many different recipes to try out especially the goodies…keep them coming & I think I am going to buy your book…I/we are so excited about eating what we love & not becoming obese in the process thanks again Katie you are the best…&..you should have your own cooking show!!! L/U in Bristow , VA (not to mention you’re such a cutie :O)

  172. Katie says

    Katie, these tasted really great, but I think I like your black bean brownies better. Coconut flour really has a certain grainy texture that I can’t get always get behind. However, I applaud your addition of veggies to your dessert. I love your blog, thanks for making healthy that much easier (and sweeter).

  173. Sophia @ Pray. Work. Eat. says

    I think I’m going to try making these with 100% pumpkin puree in place of the applesauce.

  174. Sarah says

    I made these Yesterday morning and let them sit for a bit. (Didn’t last too long!) Wow, these brownies are phenomenal! My 4 year old daughter and I were in chocolate heaven! This recipe is a new favorite and will be a regular treat in our home! 🙂

  175. Rebecca says

    Oh my goodness these were amazing!! I made them for a potluck two days before and I only had 7 left to take to the potluck after my husband and brother got to them!! I even got kids at the potluck to eat them and they said they were the best brownies ever!! Thank you so much for such an amazing gluten free healthy chocolate treat!! Cant wait to make these again 🙂

  176. V says

    So I forgot to buy zucchini this past shopping trip (for zucchini brownies, smh). But I love how adaptable this recipe is. I had to skip the zucchini, subbed canned pumpkin for applesauce, added a tsp of instant coffee, omitted oil, added half a 5.3 oz of plain greek yogurt, and one egg (I eat eggs and a little yogurt), and 1/2 cup of a mix of oat bran and quinoa flour. I know it sounds like a different recipe, but I just want to add a comment because yours has inspired me to make my own sugar-free, gluten-free brownie, which came out amazing and I’ll be trying this version next when I get all the required ingredients. I also did a Greek yogurt chocolate frosting. Everything was sweetened with baking stevia and a tsp of sugar free walden farms syrup and I did not miss the sugar at all. And chilling most of these healthy brownies is key I think to the best flavor. Loving your recipes, bookmarking so many!

  177. V says

    One more thing, I think the proportion of cocoa powder in the batter is perfect for a super chocolatey taste, b/c some recipes don’t add enough! I didn’t miss the chocolate chips at a all because of this.

  178. Tracey Goodnough says

    Katie can I use Grate Lakes gelatin in place of the flaxseed gel? I’m following the autoimmune protocol and can’t have seeds.

    Thanks,
    Tracey

    • Judy says

      I successfully made these brownies without using flaxseed. I need to avoid or greatly limit flaxseed because I am estrogen dominate and I was told to watch my Omega 6:3 ratio.

      Flax free version- 3 eggs with ½ C + 1T water (coffee).

  179. TJ says

    I love these! I didn’t have the coconut flour but used an all-purpose GF flour instead
    I also used coconut sugar in this recipe. Thank-you for your contribution! Wonderful flavor and consistency!

  180. Megan Severs says

    Hi Katie,

    I am working on an article on diabetic-friendly brownies and would like to include a description and photo of your zucchini brownies. Please let me know if you are interested in letting us include a photo in this article. I can be reached at msevers [at] healthline [dot] com.

    Best,
    Megan Severs

  181. Brett says

    Hi! I just made a double batch. I’m baking one batch for now but wanted to freeze the rest for another time; I’m wondering if I should freeze the uncooked batter or bake and then freeze? Thanks!

  182. Judy says

    I successfully made these brownies without using flaxseed. I need to avoid or greatly limit flaxseed because I am estrogen dominate and I was told to watch my Omega 6:3 ratio.

    Flax free version- 3 eggs with ½ C + 1T water (coffee).

  183. Cait says

    Why did I wait so long to make these???
    Why oh why did I wait so long to make these?
    I mean, aside from waiting for my shipment of coconut flour to arrive, and for zucchinis to come down to less than 250 yen, I have no excuse. It was hard enough to stop eating the batter before they went in the oven, and it’s going to be even more difficult restricting myself to one a day (or two, let’s be realistic now). May the chocolate gods give me strength.

  184. Andreia Saraiva says

    Hi! Can I use honey instead of xylitil/sugar? Thank you =) Please answer me because I’m a
    really want to try this recipe. And also, if I process grated coconut, can use it as the coconut flour?

  185. Laura says

    I am about to make these for the second time. I froze them & a rationed them out with the first batch – ADDICTING!!!! Will it mess them up if I try substituting the water with milk? Your recipes are fantastic! We just did the Haagen Dazs recipe with those cookies last night. That was a big hit, too. 😀

  186. Bekah says

    I want to make these for a friend, but she’s allergic to apples…Is there a good substitute for applesauce?

    • Unofficial CCK Helper says

      You could try pumpkin or banana. If you do, be sure to write back and let us know how it goes!

  187. Jana S. says

    I’ve tried them with regular flour and they turned out okay. Very greasy and gooey…I prefer the black bean brownies on this blog:)

  188. Ann says

    Katie,
    I made these today and put your Reeses pieces frosting on top. I ate one today and it was amazing. I can’t wait to eat them tomorrow when they will be even more amazing! Thanks for the healthy alternatives! I have a massive sweet tooth and I find your website soooo helpful 🙂

  189. Mitzi says

    My daughter and grandson can’t have any nuts, seeds, or eggs. Is there anything else to substitute the flaxseed meal with?

    • Unofficial CCK Helper says

      If you’re not vegan, you can use egg whites. Replace 1 tbsp flax with 1 tbsp egg whites, and cut the water back by that amount.

        • kate says

          have you found a safe egg replacement to try? or maybe using banana or additional applesauce? i usually use 1 banana for 1 egg, but i don’t know what that would do to this recipe??

  190. Meg says

    Freaking amazing – I can eat brownies!! I’m 10 days into a 3-month anti-inflammatory diet, and I cannot eat anything that causes inflammation – wheat, dairy, sugar, alcohol, caffeine — pretty much all the stuff I love. Thank You, Chocolate-Covered Katie!!

  191. Sarah says

    These are great! I used a rather large zucchini so I cut the coconut oil back by half to decrease the moisture some. I’m seriously impressed with a coconut flour recipe that doesn’t require eggs! My son is allergic to eggs and I am gluten free so I usually have to make 2 different desserts if I want to use coconut flour. It was the perfect balance to all the moist zucchini! I also think I only used about 1/4 cup sugar and it was plenty sweet. Thanks for a neat recipe! Ps. It was good warm but crumbly, out of the fridge it’s even better like fudge!

  192. Patricia says

    I just love your recipes! I had been re-reading a post where you had commented on some negative feedback you’d received — honey, ignore the trolls (I know it can be hard). You actually do those of us who are trying to raise healthy teenagers (boys, no less! a.k.a. eating machines) a huge service – helping us mamas make treats we don’t mind giving them! Not to mention you are just a cutie-pie! Take that, trolls.

  193. Nicole says

    OMG Katie, you’ve done it again! Every time I make one of your recipes that’s a bit, er, unorthodox, I’m like, there’s no way. No way this is going to taste like a traditional dessert. And guess what? As usual, it ended up tasting BETTER! These brownies were hands down the best brownies I have ever made, and that’s saying something because I had a brownie recipe that was in my collection for years and was termed the Best Brownie Recipe. These brownies knocked those right out of the water, especially since in addition to superior taste, they have superior ingredients. I mean, seriously, coconut flour instead of white flour, only 1/2 cup (I lowered it) of sugar instead of 2 cups, and a zucchini added to boot! I am in brownie heaven, and I don’t want to come back to earth. Unless, I can take all these brownies with me…. 😉

  194. Sydney says

    Hi Katie,

    Could you make a version of these that uses avocado too? Or do you have another brownie recipe that uses avocado and is also low carb/vegan/paleo?

    Thanks!

  195. Hallie says

    Katie these are so good! I’ve never liked the texture of coconut flour so I was a little worried. However, I’ve been keeping these in the fridge and popping one in the microwave for 15 seconds to eat it, and I don’t even notice it at all! These are so fudgy, I love them! Thanks for the great recipe!

  196. Aisyah @ House Design says

    Wow, a cake made from chocolate that is really good, and when there is the word “healthy” it adds to my desire to try this chocolate cake recipe 🙂

  197. Erin says

    I have been diagnosed with gestational diabetes so looking for low carb low sugar/sugar free desserts. These brownies are AMAZING..they don’t even taste the way some “gluten free” baking tastes and is so easy to make (even with 6 kids in tow!)
    * they WILL look and feel underbaked but like the notes say, they will harden up nicely in the refrigerator. This is my “go-too” chocolate snack/dessert..okay sometimes even breakfast..so GOOD! thankyou Katie

    5/5

    5/5

  198. Cheyenne says

    Going to be trying this for my daughters preschool class! I’m on snack duty 😉
    thanks for what looks like a healthy and moist brownie recipe!

  199. Sarah A.K.A coffe & chocolate-holic says

    These are, I mean were (cuz they are basically gone now) Amazing !!!! I loved these “good for you” brownies I kept them in the freezer during the week so I could chunk off a piece whenever I wanted something chocolaty 😉 Thank you Thank you !

  200. Connie says

    Just made these exactly as in recipe. I tasted the dough and it was incredibly difficult not to just sit there and chow down on the bowl of dough without even baking it!
    Waiting a day for flaves to meld …ya..not so sure that’ll happen! 🙂

  201. Sarah says

    I found this recipe about 2 years ago and have made it numerous times, they’re absolutely delicious. My favorite vegan brownie recipe!! The recipe works without the flax meal too & I’ve subbed coconut flour with oat flour & its great. The icing is sooo good but it works without it if you want less sugar. Thank you for the recipe!

  202. Linda Christopherson says

    Katie,these look amazing! I like your black bean version of these brownies’ Althuogh they all look delicious!

  203. Kerry says

    Thanks for this recipe. Didnt think it would work with a whole cup of coconut flr but it does!
    Made a couple different flavours now, Red velvet with beets was good too & today had an idea to try it in the slow cooker, worked out well, used zuch,grated apple,banana:-)

  204. Diana Fleming, PhD, LDN says

    Hi Katie, these look awesome. Would you mind answering this question. I asked it somewhere else but haven’t gotten an answer. Do you use Dutch cocoa powder (alkalinized) or natural cocoa powder (non alkaline)? Thanks for answering.

    5/5

    5/5

  205. Sandra says

    Hi Katie, first time visitor to your site, oh me oh my such delicious recipes! I just want to say Thank you, and that we are grateful for all your effort. Wishing you Health & Happiness

    5/5

    5/5

  206. Cynthia gutierrez says

    I am in love with your site. Have been baking for two weeks!!!! My family loves the deserts so much and they can’t believe they are healthy. I adore you!!! I’m eating sweets (my kryptonite) without guilt!!!

    5/5

    5/5

  207. Michelle says

    I’m not sure what I did wrong. They tasted delicious, but even after a day in the fridge, the brownie part was still very gooey and a lighter brown looking than the dark chocolate of a brownie in the picture. Any advice??

  208. [email protected] says

    I REALLY want to make this recipe, but I don’t do coconut in any form. I saw that some people were subbing with whole wheat flour, but we are GF, Any recommendation on a GF substitute? Perhaps almond flour? This looks so yummy!!

    • Unofficial CCK Helper says

      Definitely be sure to report back if you try! Texture-wise, it will work. Just not sure about the banana taste.

  209. Lisa says

    Hi Katie,
    I love your black bean brownies! I am interested in making a zucchini brownies but don’t want to use Stevia or sugar. Can I replace the sweetener with maple syrup? Or will it throw off the dry to wet ratio in the recipe? Thank you for your recipes.

    5/5

    5/5

  210. Sharon says

    Just made these this afternoon, I make a coconut flour/almond flour blend (3parts almond to 1part coconut flours) I used that. In a 9×13 pan cut them 6×4 to get 24 brownies. I am eating mine now with sugar free cherry jello,brownie and a squirt of redi whip. VERY good! I printed this off for my collection so I will always be able to find it. Ive made the black bean brownies & couldnt gag them down, these were delicious!

    4/5

    4/5

  211. Natasha Steele says

    Wow! I have never thought that zucchini may be used in a recipe for something sweet. This sounds very interesting, I will try it out. Thanks!

    5/5

    5/5

  212. Joan says

    SO glad to have found this recipe!!!! I’ve never even thought of making zucchini brownies before. These look so scrumptious!

    5/5

    5/5

  213. Rachel says

    Hi Katie!

    I made these yesterday and they were still sort of soggy. Baked 20 minutes at 350 and also left them in the fridge overnight. I used coconut oil. Everything else was the same. Perhaps I got my measurements off…any tips?

    It’s now like a thick pudding…still delicious! But just need some help! 🙂 Let me know!

  214. Annika says

    Hi Katie! I tried the recipe and really liked it, but it’s “too chocolade” for my boyfriend and now I have to eat it alone 🙂 Honestly I think it’s great! 😀 But I wonder how long I can keep them in the refrigerator… I’m not a profi-cook and it’s my first attempt with such crazy (for me) ingredients, so I have really no idea… Do they get stale after a while? Should I better freeze them?
    Thanks for the recipe! 🙂 xoxo

    5/5

    5/5

    • Chocolate Covered Katie says

      Hi, I do know that many diabetics make the recipes on my site, but I also know that not every diabetic’s needs are the same as everyone else’s, and so my best advice would be to check with a doctor to see if the recipe meets the specific dietary requirements of the person for whom it is being made. Not knowing specifics, I would hate to give wrong information, and think it’s always best to check with a professional doctor or nutritionist 🙂

  215. Gisela says

    Hello Katie,
    A friend of mine told me about your blog and I am happy to report that once I looked I couldn’t stop…looking at all your beautifully put recipes. I was searching for new ways to prepare healthy recipes for my health and my family’s. The ingredients in your recipes were familiar to me because I was a peso ovo vegetarian — So, far I have tried the sweet potato burger (although, I know that this is someone else’s recipe — I found it on your blog and it was delis! ) I shared it was my-coworkers who are not vegetarians and they loved them. I am planning to try some dessert recipes tonight. Thank you for being brave and blogging full time.

  216. Sherry says

    HAi Katie,,
    What can I substitue applesauce with? Also can i use other flour (not coconut?)
    Thankssss
    Sherry

    5/5

    5/5

  217. Sylvia says

    Can I sub agave for the sugar in the brownie recipe or will it completely mess up the texture and the way it comes together?

  218. Katherine Warlund says

    What’s the best? Using Katie’s brownie recipe and chocolate pudding recipe to make mud cake for my son’s birthday party. Even the parents were right in there trying to eat it as fast as they could! I must have sent the link to Chocolate Covered Katie to a dozen people at least!

    5/5

    5/5

  219. Maggie says

    Would you ever substitute “cacao” powder for the cocoa powder in this recipe, or others for that matter? I know cacao is more raw and less sweet, but wondering if that might just yield a darker-chocolate treat?

  220. Mendy says

    Recipe was amazing I added 1/4 c maple syrup and processed the oats first and put shaved chocolate on top of each I did them as cupcakes .

    5/5

    5/5

  221. Bev Rockey says

    I do not use oil so I melted a little vegan butter and little extra applesauce! They turned out great !

  222. Sue says

    I made these zucchini brownies because of the nutrition facts listed at the end of the recipe and the fact that “each brownie was 83 calories.” After tasting these brownies, I knew that they could not possibly be 83 calories. To my surprise, my assumption was correct. After 30 minutes of calculating the calories in each ingredient, I came to the conclusion that each brownie was a whopping of over 225 calories. These brownies were quite delicious, but after I learned that they were 225 plus calories, they suddenly became not as delicious. Your nutritional information is completely wrong for these brownies and deceiving. Additionally, in the description, you say the brownies are low in calorie (to most people they are not). If you were wondering, I split the pan into 20 brownies each weighing 15 grams. Katie, is there anything I’m missing?

    • Betty says

      I had that same problem, Sue. My thought was that I used sugar instead of xylitol. Maybe that would lower the calories to 85. I just got the cookbook (which was great, Katie). Katie any suggestions. I just can’t understand how each brownie is actually 85 calories. It is the amount of coconut oil used that makes it so high. Also, in my opinion the brownie is not low in sugar because it has almost a cup. Any response would be nice Katie. I love your work!

      • A H says

        I got something similar to Katie’s calculations. Remember that nutrition facts will vary, depending on brands used and whether you include optional ingredients or not. Katie mentions more about this on her FAQ page.

  223. Rebecca Payne says

    I didn’t have all the ingredients, sorry to butcher your carefully thought out recipe, but I tried it anyway – and they were still wonderful! I shredded half an apple in place of the applesauce, I used summer squash instead of zucchini, and organic white flour instead of coconut flour. And finally, instead of flaxmeal, I used a combination of oat bran and wheatgerm. Too many squash and no time for a trip to the store!

  224. KayT says

    Made these with coconut flour, they are delicious but they came out so undercooked, I followed this recipe exact. They have been in the fridge and not hardening still Gooey texture more like chocolate pudding rather than brownies. I keep going over the recipe to see where I went wrong and I can’t figure it out, even kept them in the oven a bit longer. If anyone has input on how theirs turned out?

  225. Michelle Harder says

    looking for a recipe that looks like a cheese cake, but I know had no dairy in it,
    and had a passionfruit topping, absolutely yum and I have plenty of passionfruit,
    many thanks, Michelle.

  226. Emily Chalko says

    I’m so happy I stumbled across this recipe again because I’ve been wanting to make it for ages and always forget to get zucchini. I’m so excited to try it this weekend. Thanks for putting out such great recipes and posts over the years.

  227. Denise says

    I tried making these for my mom, as she’s GF. I’m an expert baker and followed the recipe to a t (I weighed everything), and these were totally inedible. What a waste.

  228. Renata says

    I made these a few days ago, following the recipe to the letter. I wasn’t sure what to expect but I knew they would not be the same as ‘regular’ brownies that contain wheat flour, so if anyone is expecting that you should just stick with regular high-carb brownies. I have only one complaint about these: they should come with a WARNING that they are highly addictive! I managed to scarf the entire tray in just over 2 days (luckily, the BF didn’t like them), so I will have to learn some self-control before making them again 🙂 Thanks so much for this wonderful recipe!

  229. Taylor says

    Okay, these get better as the days go on, I swear.

    Great recipe from day 1 and it’s been day 4 now and I swear they taste even better!

    GREAT!

  230. Tiffany says

    I’m worried about upset GI from the xylitol. I made a BBQ sauce with xylitol once. My husband got mild cramps, but I was up half the night tossing and turning with major cramps
    .

  231. Sophie says

    These taste absolutely amazing! I keep having to remind myself that they aren’t regular brownies and that I don’t have to feel guilty about eating them all. Definitely a must try 🙂

  232. Fishfry says

    Made these last night. Came out great! My stomach is sensitive to most of the “tols,” especially Xylitol, so I used a mix of Erithyritol (which I tolerate fine) and added a bit of pure Stevia extract to bring the sweetness level up to that of Xylitol. Katie, do you think Chia seeds would work in place of the flaxseeds?

  233. katerina says

    They are amazing I have made them tree times in a week and everybody is asking for them I have added a few walnuts and they taste great thanks for the great healthy recipe Kate

  234. Charlotte from AZ says

    Love your Blog Katie!! And as lots of other folks have said…you are beautiful! I will be back…enjoyed your recipes…and also that you’ve got the WW Smart Points all figured out for us! Keep posting… you are awesome at it! Photos are also super!! Thanks for sharing!!

  235. Smaragdi G. says

    The Zucchini brownies look good have to try soon. Thanks for that and also great when you have alergies to eggs, butter and dairy this is a great recipe.

  236. Lucy Wallace says

    Hey, I use the same measurements in the recipe and the brownie itself is awesome, but the icing it a totally different colour (much darker) and the cocoa is REALLY strong. I followed the recipe to a tee though. Any tips? Did you use a different icing in the pictures? I’m new to the whole food substitution thing so not sure where to look to make it a bit less intense (its overpowering the brownie).
    thanks

    • Julie Dove says

      I didn’t have that issue but would like to help troubleshoot – what cocoa powder did you use, and is there alkali in the ingredients? What sweetener, and what oil? Thanks!

  237. BeverlyAnn says

    Hi Katie, I tried making a zuc cake on 5 different occasions (I was determind); one time it tasted fantastic but the other 4 times tasted terrible. I’m definitely going to try these. Do you squeeze out the zucchini juices (water) before preceeding with the recipe? Thanks

  238. Jordan Rivers says

    I’m new so I might have missed it – does your nutrition information include the chocolate chips, etc? I see a lot of possible substitutions suggested so I’m not sure of the calories… do I reduce the calories if I leave out the chocolate chips, for example in the oatmeal cupcakes to go recipe? Thanks.

    • Julie Dove says

      Hi, optional ingredients are not included unless specifically mentioned otherwise in a recipe’s nutrition facts 🙂

  239. Simran Gohil says

    The black bean brownies are so good. They don’t taste like anything I have made before and they definitely would be great at a party or just to snack on before the family gets home. Yummy!! 🙂

  240. Sonya Pike says

    HI Katie,

    This recipe soulds so good. I am a whole foods plant based eater and I don`t use any type of oil. Can u reccommend a substitute for the oil. TIA

    Sonya

  241. Jen says

    Just seen the calorie info! Assuming its including the frosting? And if I cant get hold of coconut flour, what should I use instead?
    Thanks!

  242. Fran says

    These are very good and fudgy. I’m not crazy though about the texture of coconut flour. Would almond flour work on these?
    I also have a frosting that isn’t gooey. Its
    2 Tbls cocoa, 2 Tbls water, 1 Tbls butter or coconut oil , 1 cup sugar free conf. Sugar, 1 Tbls corn syrup. Cook all but sugar over low heat until melted and smooth. Add in sugar and stir until smooth and melted.

  243. Tom says

    Hi!

    I am not quite sure how you consider these brownies healthy…. yes they have zucchini but they have a ton of added sugar and oil. Both extremely unhealthy, I just don’t approve of the way you titled this post and I am disappointed.

    Bests,
    Tom

    • Jason Sanford says

      I think you can sub carob for cocoa in any recipe, right? I’ve never tried but thought that’s what I heard!

  244. Ahuva says

    Hi, I just made these and doubled the recipe- the batter is soooo dry, not pourable at all ??. It’s very thick and very dry. Any ideas?

  245. Em says

    Thank you for creating delicious brownie recipes. Do the nutrition facts factor in the fudge icing? Just curious. Yum!

  246. Angela k says

    Can you please clarify the: “3/4 cup xylitol or sugar of choice”? According to my calculations this adds almost as many calories as regular sugar and makes each brownie much higher in calories than your calculation. However, when I imported this recipe into my fitness pal, it automatically converted that line of the recipe to only 2 teaspoons of xylitol in .8 cup of black coffee. I was wondering where that came from and if I missed something? Thank you!

  247. Madisen says

    I usually just ‘bookmark’ recipes instead of making them. But this looked too good that I had to give them a go. Thanks Katie for sharing, they’re amazing! I spooned low-fat Greek yogurt on top and used 150g of NatVia instead of xylitol and they taste great.

  248. Alexz says

    Hey Katie, Will this work with replacing the oil with Apple sauce or soy yogurt or pumpkin puree? Also, will this freeze well and if so, how do I defrost? Thank you so much!

  249. Denise Corklin says

    My brownies just came out of the oven and smell wonderful. But Katie, I’m stumped on this question…..why should I press them down after they have baked??? I’m going to do so with half my pan….if I can find it in my heart to do so….very tough decision….like qpsquishing the joy out of a cake!

  250. Denise Corklin says

    I just stole the corner of my fresh batch…..Yummmm! I used double the zucchini and regular unsweetened chocolate chips.

  251. Ksri says

    Could I sub pumpkin for zucchini as that’s what I have! ?

    I hope you come up with more low carb- completely sugar free recipes:) Trim a healthy Mama style!!!

  252. Janet Paula says

    Hi,
    Help, please. I doubled your recipe and am baking them right now. My question is: do I double the baking time or just bake for a short time more? Also, my pan’s dimensions are 10″ x 10 1/2″.
    I await your reply and thank you for any help you can give me.

  253. Celine says

    Hello Katie

    I just made these and they are wonderful. I am curious though how many calories they are roughly for recipe divided in to 20 squares? I see the nutritional facts but it says for 48grams and I am unsure how much piece is in grams

    Thanks!
    Celine

  254. 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.

  255. 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?

  256. 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!

  257. 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?

  258. 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??

  259. Suzanne says

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

  260. 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
    Laurie

    • 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!

  261. 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!

  262. 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.

  263. 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.

    Thanks

    • 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!

  264. 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!

  265. 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!

  266. 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!
    Lauren

  267. りぼすん lee bosun says

    Thank you for the recipe. I used apple butter instead of applesauce and I skipped the oil and added less sugar ( couple spoons) , added a lot of nuts, added onions, used one carrot instead and it came out delicious !!

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