Zucchini Brownies are perfect for this time of year! Easy to make and delicious!
“Healthier” Zucchini Brownies
These brownies, you guys, just ridiculous. And you can bet your bottom dollar your kiddos will love them just as much as you do (they do not need to know they are made with whole wheat flour and 2 cups of zucchini… shhhhhh).
Hitting some of the highlights – there is whole wheat flour, ground flax, coconut sugar, coconut oil and very little butter. I actually did one version without butter, substituting it with applesauce. It worked really well, it just resulted in the brownies being a little bit more cake-like and less dense. But still really good!
And yes, yes yes…. the kiddos gobbled these up like no other. They did not suspect that there were vegetables inside, just like when they inhaled my Healthy Chocolate Chip Cookies with Carrot, Spinach and Zucchini! Yessssss. Mission accomplished.
Don’t worry though guys, they are still brownies at their core. There is enough cocoa powder and chocolate chip cookies in there that you will not be left wanting more. Promise.
Why You Will Love this Recipe
- Zucchini Season: these are perfect for when your garden is over-flowing with zucchinis!
- Healthy Swaps: love the healthy swaps we made here – they are still dessert and still delicious!
- Grain-Free Friendly: we tested these again this year to create a version that is grain-free!
Gluten-Free + Grain-Free Version
In order to make this delicious recipe gluten-free and grain-free you can swap out the whole wheat flour for 1 cup fine almond flour and 1/2 cup cassava flour + an extra 1/4 teaspoon baking powder.
How to Make Zucchini Brownies
Combine your dry ingredient into a bowl (except the coconut sugar) and mix well. Set aside.
Shred your zucchini.
Squeeze out as much moisture from the zucchini as possible.
Whip your eggs using a stand mixer and then add in your coconut sugar and other wet ingredients.
Combine all the ingredients in the mixing bowl.
Pour out batter into prepared baking pan.
Feel free to add extra zucchini or chocolate chips on top.
Bake and then let cool before cutting.
I am telling you – you need gotta try these this weekend. Make a batch, drink a glass of almond milk with a fresh, warm gooey brownie and then let me know how they turn out!!!
Made this recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
Zucchini Brownies – these healthier Double Chocolate Zucchini Brownies are SO GOOD and I have also included a paleo-friendly version too!
- 1 1/2 – 2 cups grated zucchini (squeeze out excess water)
- 3/4 cup whole wheat flour (see notes for grain-free swap)
- 1/2 cup cocoa powder
- 1/8 cup ground flaxseed
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground coffee
- 2 eggs
- 1 cup coconut sugar
- 1/4 cup coconut oil
- 1/4 cup butter
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips (feel free to add more or less if you want)
- Extra chocolate chips, shredded zucchini and sea salt for garnish (optional)
- Preheat oven to 350 degrees F.
- Grate your zucchini and squeeze out excess moisture with a cheesecloth. Set aside.
- In medium mixing bowl, combine flour, cocoa powder, flax, baking soda, salt and coffee. Mix thoroughly.
- In stand mixer, beat eggs for about 30 seconds.
- Melt butter and coconut oil.
- Add to eggs along with vanilla and coconut sugar.
- Beat until thoroughly mixed.
- Then take dry ingredients and, while stand mixer is on low, slowly add dry ingredients until fully mixed in.
- Stop the stand mixer gently fold in zucchini and chocolate chips.
- Place in a prepared 9×9 pan.
- Add additional chocolate chips or zucchini on top if you want.
- Bake for 35-40 minutes.
- Remove from oven and let cool 10-15 minutes or so.
- Sprinkle with a little sea salt before serving.
- Gooey: If you want them a bit more gooey then I would bake them for 30-35 minutes and make sure you add in the chocolate chips!
- Dairy-Free: you can use plant-butter and dairy-free chocolate chips to easily make these dairy-free.
- Grain-Free: to make these grain-free/gf simply swap out the whole wheat flour for 1 cup almond flour and 1/2 cup cassava flour and then add an extra 1/4 teaspoon baking soda.
- Storage: store in an airtight container on the counter for about a day or so and then store them in the refrigerator.
- Nutrition: estimated nutrition provided is for if pan is cut into 12 brownie bites.
- Serving Size: 1 brownie
- Calories: 288
- Sugar: 26.9 g
- Sodium: 100.5 mg
- Fat: 15.9 g
- Carbohydrates: 36.2 g
- Protein: 4.4 g
- Cholesterol: 41.2 mg
Keywords: zucchini brownies
Originally published February 23, 2017.