These rich and fudgy dark chocolate zucchini brownies taste so much like regular chocolate brownies, you’d never guess there’s an entire cup of zucchini in the recipe!
Healthy chocolate zucchini brownies
If you haven’t tried zucchini brownies before, these are a must try.
The zucchini adds unbelievable moisture and softness to the recipe, without all the extra fat and calories. It lets you cut back on the oil, while secretly packing the fudgy chocolate treats with nutrition at the same time.
Brownies that are healthy and don’t taste healthy? It’s the best of both worlds!
Also be sure to make these Black Bean Brownies
Above – watch the zucchini fudge brownie recipe video
Vegan zucchini brownie ingredients
The zucchini brownie recipe can be soy free, dairy free, gluten free, and vegan, with no eggs, no butter, and no flax seeds.
In addition to shredded zucchini, this healthy dessert recipe calls for the following traditional brownie ingredients: flour, sugar, baking soda, salt, oil or almond butter, water, Dutch cocoa powder, and regular unsweetened cocoa powder.
If desired, you can also stir in a handful of mini chocolate chips, chopped chocolate, shredded coconut, or diced walnuts or pecans.
Vitamin packed zucchini summer squash stands in for much of the oil, adding extra moisture and nutrition without all the fat and calories. Or you can use softened almond butter or cashew butter for oil free brownies. I have not tried applesauce here.
Dutch process cocoa powder gives baked dessert recipes a classic brownie flavor, and you will often see this ingredient in boxed brownie mixes. It should be readily available at both health food stores and regular grocery stores.
Refined sugar free sweeteners, such as coconut sugar or date sugar, can be substituted for the granulated sugar. I would guess that xylitol or a granulated monk fruit blend should also work, but I have not tried either of these options.
If you prefer sugar free brownies with almond flour, try the keto brownies listed below. While this particular brownie recipe does not work with coconut flour, I do have a separate recipe for low carb Coconut Flour Brownies.
You can use spelt flour or all purpose white flour, or opt for oat flour to make gluten free zucchini brownies. Some brands of gluten free all purpose flour may also work.
How to make zucchini brownies
Start by gathering the brownie ingredients and shredding the zucchini.
If you are unsure of the best way to shred zucchini, see below.
Preheat your oven to 350 degrees Fahrenheit. Line an eight inch square or round baking pan with parchment paper, or grease the bottom and sides of the pan with oil. Set this pan aside.
Combine all of the dry ingredients in a large mixing bowl, and stir very well. Add the wet ingredients, including the zucchini, and stir to form a batter.
Smooth the brownie batter into the prepared pan. Place on the center rack of the oven.
For ultra fudgy brownies, my favorite baking trick is to remove the underdone brownies after fifteen minutes. Let them cool, then refrigerate overnight so they firm up without being overcooked or cakey. If you are in a rush or do prefer cake like brownies instead of extra fudgy ones, bake the brownies for twenty minutes or until fully cooked.
These brownies, like many baked goods, are much sweeter and richer the next day, with a better brownie texture. So let them sit a day before serving… if you can wait!
The chocolate recipe is great on its own or with Chocolate Cream Cheese Frosting.
Storage tips for zucchini brownies
For optimum freshness, it is best to store leftover brownies in the refrigerator.
Very loosely cover them the first night with a paper towel, then fully cover any remaining leftovers in an airtight container for up to four days.
Or slice and freeze leftovers in a container, with sheet of parchment paper or wax paper in between layers of brownies to prevent them from sticking together.
Once frozen, the healthy zucchini brownies should be good for up to two months.
Warm up or thaw the baked goods before serving.
More Zucchini Recipes
How to shred zucchini
The recipe calls for one cup of zucchini, which is about one or two zucchini, depending on the size.
I usually buy three zucchini just to be on the safe side, and because leftovers can always be used up in this homemade Coconut Curry Recipe.
The easiest way to shred a zucchini is not with a grater, but with a food processor.
Chop the vegetable into medium pieces, then pulse until finely grated, stopping a few times to scrape down the sides of the machine if needed.
Measure out the one cup of zucchini squash after processing, not before. While some recipes tell you to do so, I didn’t bother to blot out excess moisture here.
The recipe was adapted from my Vegan Brownies.
Zucchini Brownies
Ingredients
- 3/4 cup white, oat, or spelt flour (for keto, try these Keto Brownies)
- 1/2 cup sugar, unrefined if desired
- 1/3 cup additional sugar OR erythritol
- 1/2 cup unsweetened cocoa powder
- 3 tbsp dutch cocoa powder
- 1 cup finely shredded zucchini (160g) (see above for how to shred zucchini)
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup mini chocolate chips, optional
- 1/4 cup oil, or 1/3 cup softened almond butter
- 1/4 cup water
Instructions
- Preheat oven to 350 F. Line an 8×8 pan with parchment, or grease well, and set aside. In a large bowl, stir dry ingredients very well, then add remaining ingredients to form a batter. Smooth into the pan. Bake on the center rack – I like to bake 15 minutes and then refrigerate overnight so they firm up while remaining fudgy. If you're in a rush, bake 20 minutes or until fully cooked. The brownies are sweeter and richer the day after they are made, IF you can wait!View Nutrition Facts
Notes
Have you made this recipe?
Tag @chocolatecoveredkatie on Instagram
More Healthy Chocolate Recipes
Holly Whippert says
Oh. My. Gosh. I have been looking ALL DAY for a healthy zucchini brownie recipe. What a freaking coincidence. This looks the BEST out of all of them. I was going to try your other coconut flour brownie recipe, but I think I’ll give this one a try first. Two dumb questions: Can I sub date paste/bananas/fruit source for the sugar? I have no sweet tooth and would like to keep it that way by not using added sweeteners, zero calorie or not. Also, are these fudgy with a shiny crinkle top or cakey? Most fudge brownies call for less flour and more fat, these are the opposite. Again,I am just so stoked that you HAPPENED to post this today! Will be trying no matter what. I’ve never had a recipe fail from your site yet:)
CCK Media Team says
Hi! Sorry we really don’t know how subbing anything for the sugar will change the taste/texture so can’t say. The brownies are more cakey, whereas Katie’s vegan brownies or keto brownies are more fudgy. The 5 ingredient brownies are also more fudgy. Be sure to report back if you try them!
Sandra says
Holly, I look for healthy recipes, too, and this is not a healthy recipe. Flour and sugar are UNhealthy ingredients, and so is oil if you use that option, and most chocolate chips have sugar. So, go elsewhere for healthy. I bet they taste good, though.
Michelle says
It’s a dessert site, Sandra. Why are you seeking out a dessert site if you are avoiding sugar (even unrefined, which Katie said can be used here)? Literally the blog title says Chocolate so I’m betting you knew you’d find chocolate recipes on here. There’s also nothing wrong with whole grain flour. Health is subjective and you can avoid flour if you wish (Katie has a Keto brownie recipe too) but that doesn’t mean everyone on here finds it unhealthy too. I am here because I try to eat high fiber, lots of vegetables, low calorie, and enjoy some lower sugar desserts that still do use sugar because I think that’s healthier than fake sugar substitutes. This zucchini brownie recipe checks all those boxes for me.
Sandra says
Once in a while, she will have a dessert recipe that is somewhat healthy, and at least healthiER than some others. She also has recipes that are not desserts–as you point out–so I suppose I’m here for the same reasons you are, then, for the recipes that are not desserts and for finding a few that might actually be healthy. So why your question about ME being here? As if I shouldn’t be. Anyhow, I was replying to Holly, who said she was seeking a healthy brownie recipe, and I was letting her know that this one is not healthy.
Hannah says
I am pretty sure no one needs you to point out to them that sugar isn’t healthy and that chocolate has sugar. It sounds like you just want to troll other readers and give input where no one asked.
Lily says
Sandra, isn’t a “healthy brownie” an oxymoron? Brownies are always going to be “unhealthy”, though these are a great deal less unhealthy than a traditional brownie. A traditional brownie is at least 3 times as calorie dense, therefore I would definitely consider these a healthy option in comparison. It’s a sweet for goodness sake! They’re to be eaten in moderation. Loosen up a bit. I think your obsession with foods being as healthy as possible is more unhealthy, there’s absolutely nothing wrong with treating yourself every now and then.
These brownies are fab. I’ve made several batches now, my friends and family are very grateful. They’re so quick and easy to make, foolproof. I’ve been baking them for the full 20 mins and they are a bit delicate, I’ll give the fudgy option a go!
Lily says
I forgot to mention, I’ve also been adding a couple of teaspoons of instant coffee to the mix- though this isn’t for everyone!
Kaitlin says
These brownies were so good! We added a dash of instant coffee to the batter.
CCK Media Team says
Thank you so much for making them!
Hannah says
Making these today! They look UNREAL and fudgy and just what I was looking for and didn’t even know it. I’ve never had a zucchini brownie but am so excited to try them!
Sandra says
Sorry to disappoint you, Hannah, but I am not a troll. I do not do that. I give my honest opinion sometimes in comments, just like you do. But some people can’t handle other people’s opinions, and if not in agreement with theirs, unjustifiably accuse them of being a troll. As for giving input where no one asked, that’s what a comment section is for. And no one asked you to give input on my comment that was to someone else, not you, but you butted in, so perhaps you are the troll here? And you know what, some people really do need to know that sugar isn’t healthy.
Hannah says
Maybe if you allowed more chocolate and brownies into your life, you would be a happier person and not try to bring others down. I won’t reply again or even check back to see if you reply again, because I don’t think it’s nice to turn the comment section here so negative. I do wish you well, genuinely.
Sandra says
If you don’t think it’s nice to turn the comment section into something negative, then why did you do it? I made a reply, to someone else, not you, that the recipe is not healthy. For some unknown reason, that bothered you and you felt the need to butt in. Why? And saying a recipe is not healthy is not bringing anyone down, so don’t be trying to read something into a comment that is just not there. People should be able to leave comments without others feeling the need to jump in and jump on them and make accusations if they have a different opinion. Perhaps you would be a happier person if you would quit letting other people’s comments bother you so much.
Leslie says
I’m going to eat three zucchini brownies in Sandra’s place. They look amazing Katie! Absolutely the best email I got all day 🙂
Sarah says
YES I AM SO HAPPY TO SEE THESE! I have three zucchini on my counter right now and I know just what I will do with them 🙂
Penny Northmore says
These do look good & I too just happen to be looking for something just like this, tysm!!
LINDA WINN says
Hello. The recipe looks good. Would appreciate a link to the printable recipe in the email. Thanks.
CCK Media Team says
Thank you so much for the suggestion. We are going to do this from now on, putting a link to the blog post right above the ingredients in the email. (We’ll also look to see if we can figure out how to add the print button right to the email.)
jill says
Today I’m checking out your zucchini brownies. Awesome, can’t wait to try, what with zucchinis abounding in the garden currently!! I asked for the the photo to print out on the recipe because they look so darned delectable… but the photo doesn’t print. So sad.
CCK Media Team says
Hi! We hope you like them! Sorry we are not sure how to include something like that. I think Katie chose not to have it in order to save ink for readers.
Jenn says
What’s the difference between Dutch cocao and I sweeter cocao
Jenn says
I meant to type unsweetened
KT says
Dutched cocoa is a method invented in the Netherlands in the late 1800s. It’s a form of processing raw cacao with baking powder to take off the bitter flavors and make the chocolate more velvety. It was a game-changer for Tobler, Nestle and Cadbury (from the book The Chocolate Wars by the heiress of Cadbury).
Some people prefer cacao to dutch because they like the darker flavor, that it is closer to the source, or else they cannot tell the difference! Do what your heart tells you ❤️
Sarah says
A friend gave me an overgrown zucchini from her garden and these were the first things I made! Delicious. What are thoughts on making these in muffin tins and freezing? I’m thinking maybe ~12min baking time, but not sure how they’d do on a thaw and reheat (i.e. would the zucchini make them mushy)?
GC says
You are a life saver. My grandson has egg and dairy allergies. Thanks so much!!
CCK Media Team says
This makes us so happy 🙂
Pam Peterson says
These look like they have a frosting on top. If so can I have the recipe?
CCK Media Team says
Here it is! https://chocolatecoveredkatie.com/basic-chocolate-cream-cheese-frosting/
Tammy says
Oh man these are good, you can’t taste the zucchini in the brownies AT ALL!
Bob says
What happened to the zucchini brownies recipe that used coconut flour? It just redirects to here now.
CCK Media Team says
Hi! The old version can be found still if you just put the url into the wayback machine (web.archive.org) 🙂
Simone says
Hi Katie. I have just one question for you. How do you look the way you do and cook all the wonderful delicious foods you make? I would look like a house. I must say all your dishes look incredible. I would love to make and eat them all. Ha Ha.
CCK Media Team says
Hi Simone! Most likely, a fast metabolism is only part of it… Katie might eat around 3000 on a daily basis, but it’s pretty consistent, whereas many people will eat much less day to day, but then they go out and consume large amounts of calories from restaurant meals and alcohol on weekends, so it probably evens out in the end. Katie also walks a ton and runs a little bit, which elevates caloric needs. Some of it also probably has to do with adrenaline. Katie is trying to learn how to relax more – Studies show people with slower metabolisms are often actually healthier because a fast metabolism is more taxing on the body. (We are not doctors or nutritionists; just summarizing some articles we’ve read.)
JS says
Hi! This looks great. What is the reasoning behind using unsweetened cocoa powder *and* dutch cocoa powder?
Eli says
They are absolutely better in taste and texture one day after baking. Delicious! Use good quality cocoas so the chocolate flavor stands out.
The baking time felt a bit unclear. 15 min, then on the refrigerator for fudgy style, but is it 20 min total baking time for cake like brownies or 20 additional minutes? I had made several changes to the recipe (brown sugar in place of granulated, added instant coffee crystals and a touch of vanilla extract. Less sweet with a slightly bitter ending.) so I relied on a toothpick test plus the brownies pulled away from the side of the pan, which for me was 26 minutes baking time.
Hjaney says
Fudgy and candy brownies?! Yup! These are so freaking delicious.
Grated my zucchini with a box grater, then gently pulsed it in my blender. Perfect perfect perfect.
Lola G says
I have a question about the icing. It is not included in the recipe, so I am assuming it is not included in the nutrition label. Am I correct about that assumption?
Tina says
HELP! I need to double the recipe and bake in a 9 x 13 pan. How long should I bake it for?