Healthy Zucchini Brownies
These fudgy zucchini brownies are so moist and chocolatey that no one guesses there is a whole cup of shredded zucchini hidden inside. Ready in 40 minutes, they are perfect for bake sales, after-school snacks, or a quiet afternoon chocolate fix.
Equipment
- 9x9-inch baking dish
- Box Grater
- Clean Kitchen Towel
- Large Mixing Bowl
- Whisk
- Parchment Paper
Ingredients
- 1 1/2 cups shredded zucchini (about 1 medium zucchini)
- 1/2 cup unsalted butter (or coconut oil)
- 3/4 cup granulated sugar (or 1/2 cup maple syrup)
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour (see notes for gluten-free)
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 cup dark chocolate chips
Instructions
- Preheat the oven to 350°F. Line a 9x9-inch baking dish with parchment paper, letting it hang over two sides.
- Grate the zucchini using the large holes of a box grater. Toss with a pinch of salt and let sit for 5 minutes. Transfer to a clean kitchen towel, wrap tightly, and wring out over the sink until no more water drips. Set aside.
- In a large microwave-safe bowl, melt the butter (or coconut oil) with the sugar. Whisk until smooth. Let cool for 2 minutes.
- Whisk in the eggs one at a time, then the vanilla. The mixture should be glossy and thick.
- Sift the cocoa powder, flour, salt, and baking powder over the wet mixture. Fold gently with a rubber spatula until just combined – no white streaks. Do not overmix.
- Fold in the squeezed zucchini and most of the chocolate chips. The batter will be thick.
- Pour into the prepared pan. Sprinkle reserved chocolate chips on top. Bake for 30-35 minutes, until edges pull away and a toothpick inserted in the center comes out with a few moist crumbs. Cool completely in the pan on a wire rack for at least 30 minutes before lifting out and cutting.
Notes
Squeeze the zucchini until it is almost dry – this is the key to fudgy brownies, not soggy ones. Do not overmix the batter once the flour is added. Let the brownies cool completely before cutting; the texture finishes setting as they rest. For gluten-free, use 1/3 cup almond flour + 2 tablespoons oat flour instead of all-purpose. For dairy-free, use coconut oil and dairy-free chocolate chips. Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5. Freeze individually wrapped for up to 3 months.