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My Zucchini Brownies Are Actually Rich And Fudgy
Many zucchini brownie recipes are too light for me, and in my opinion not like a true brownie. I’ve been making these zucchini brownies for years but wasn’t quite satisfied with them. So recently, I added more chocolate chips, replaced the maple syrup with honey, and adjusted the ratios to make them even better — and a lot more fudgy. I think you’ll love the improvement! Here’s why:
- Dense, fudgy, and full of chocolate flavor – These aren’t your cakey or light-and-airy kind of brownies. They’re dense, chewy, and loaded with melty chocolate chips. Always team fudgy over here.
- Wholesome ingredients that don’t “taste healthy” – They’re chocolate brownies with zucchini, not a salad! 😉 You’d never guess they have 6 grams of protein, nearly 10 grams of fiber, veggies in every bite (can’t taste ’em), and zero refined sugar. Did I mention they’re also gluten free and dairy free?!
- Zero squeezing involved – Yes, really! My zucchini brownie recipe comes together with quick prep, and unlike most baking recipes that have shredded zucchini, you don’t have to squeeze out excess moisture. In fact, you shouldn’t!
If you’ve tried my chocolate chip zucchini muffins or almond flour zucchini bread, you know I love sneaking in this vegetable. And these zucchini brownies might be my most convincing healthy dessert yet. Make them with me!
Ingredients & Substitutions
Here I explain the best ingredients for my zucchini brownies recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Zucchini – You’ll need 1 1/2 cups shredded, which is about 1 to 1.5 medium zucchini. Yellow squash would actually work, too.
- Wholesome Yum Blanched Almond Flour – It’s super fine and blanched, so it will give your zucchini brownies the best texture. Many brands are too coarse.
- Cocoa Powder – I recommend Dutch processed, unsweetened cocoa powder. Other types are either too sweet or too bitter.
- Honey – I used to make these with maple syrup, but I’ve found it can leave a slightly bitter aftertaste with the chocolate. Now I use my Wholesome Yum Zero Sugar Honey for a smoother flavor. Regular honey also works.
- Chocolate Chips – I use these sugar-free dark chocolate chips in everything, and they’re a big part of what makes these brownies so fudgy! Any brand you like should work, though.
- Coconut Oil – Measure it solid, then melt. I used this kind. I’ve also made these zucchini brownies with butter and they’re just as good.
- Eggs – Room temp eggs are key, so the oil doesn’t solidify. Feel free to swap in flax eggs for a vegan option.
- Baking Powder, Vanilla Extract, & Sea Salt
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How To Make Zucchini Brownies
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Grate the zucchini. Use a box grater (I have this one pictured below and love it), and pat it dry with paper towels. Don’t squeeze, just pat lightly!
- Melt the chocolate and coconut oil. You can do this gently in the microwave or in a double boiler on the stove. Set aside to cool a bit.
- Mix the dry ingredients. In a large bowl, stir together the almond flour, cocoa powder, baking powder, and salt.
- Mix the wet ingredients. In another bowl or a large glass measuring cup, whisk the honey, eggs, and vanilla.
- Mix it all together. Add the wet mixture to the dry bowl and stir to combine. Pour in the melted chocolate and fold in the shredded zucchini. Stir to combine again. The batter will be thick!
- Bake and cool. Pour the batter into a baking dish lined with parchment paper (I used this one and it’s the perfect size). Add more chocolate chips on top if you like, then bake. See my tips below to get the texture just right! Let your zucchini brownies cool completely before slicing.
My Recipe Tips
- It’s best to shred the zucchini fresh right before mixing the batter. If you shred it in advance, it’ll release water as it sits, and we want it to stay inside.
- I recommend larger zucchini shreds. Initially I thought larger pieces might be too noticeable after baking, but they weren’t at all. When I tried smaller ones, they became very wet and mushy, and the texture of the zucchini brownies was worse. I use the large holes on my box grater.
- Avoid overmixing. If you whisk too vigorously or mix too much, you’ll introduce too much air, making your brownies airy instead of dense like they should be.
- Adjust the baking time for the texture you want. I usually bake for 22-23 minutes for fudgy zucchini brownies, or 25 minutes for cakey. If you want fudgy, they’re done when an inserted toothpick comes out with some gooey crumbs on it (it shouldn’t be wet, though). For cakey, bake for a few minutes longer until the toothpick comes out clean. Be careful not to overbake, or your brownies will be dry!
- When slicing, cut straight down. Don’t use a seesaw motion, which can make the brownies crumble. If your knife has a lot of crumbs on it, wipe it between cuts.
Zucchini Brownies (Easy)
By
My easy zucchini brownies are extra fudgy and chocolaty! You'd never guess they're gluten-free, with hidden veggies and no refined sugar.
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 350 degrees F (177 degrees C). Line an 8×8” baking pan with parchment paper.
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Shred the zucchini using a box grater. Pat lightly dry, but do not squeeze or drain. Set aside.
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In a medium bowl in the microwave or using a double boiler on the stove, melt the coconut oil and chocolate chips, stirring often. Set aside to cool slightly.
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In a large bowl, mix together the almond flour, cocoa powder, baking powder, and salt.
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In another medium bowl, whisk together the honey, eggs, and vanilla. Stir the mixture into the dry ingredients. The batter will be thick.
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Stir the partly cooled chocolate mixture again, then pour it into the large bowl and stir until combined.
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Fold in the shredded zucchini.
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Pour the batter to the lined pan and smooth into an even layer. Optional: Top with a handful of chocolate chips.
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Bake zucchini brownies for 22-25 minutes, rotating the pan halfway through. For fudgy brownies, a toothpick inserted into the center should come out with just a tiny bit of gooey crumbs on it (but it should not be wet). For cakey brownies, a toothpick inserted into the center should come out clean.
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Let the brownies cool completely before slicing.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 zucchini brownie
- Tips: Check out my recipe tips above to help you get the best texture in your zucchini brownies, plus my best slicing tip.
- Storage: Keep zucchini brownies in an airtight container at room temperature for 1-2 days, or in the fridge for up to a week. You can enjoy them cold, at room temp, or heat briefly in the microwave.
- Freeze: You can freeze these for up to 3 months. Thaw on the counter before enjoying.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Zucchini Brownies
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58 Comments
Terri
0Moist and delicious!
N. Neal
0I’ve been trying really hard to find baked desserts for my diabetic husband but neither one of us can get over the texture. The different flours I’ve tried (almond, coconut) give everything a grainy texture and nothing seems to rise AT ALL even though I use the high-altitude adjustments for our area. Everything is flat, grainy and seems to fall apart. :>( I’m going to try these zuchinni brownies with the other no-sugar chocolate chips I have. Does it work to split almond flour with regular flour?
Esme
0Hi N. Neal! I live at a high altitude (7,500 ft) and have never had to make any adjustments when baking desserts. This was always a plus because I gave up baking with white flour a long time ago at this altitude. Perhaps making this recipe without any adjustments may help? You may have already tried, so I’m sorry if my note is irrelevant. I just didn’t want to give up baked desserts, and baking has never disappointed, especially using Maya’s delicious recipes.
Maya | Wholesome Yum
0The texture can vary depending on the brand you use. But it’s true that these flours don’t rise much compared to white flour. I usually add more baking powder than you normally would and that helps a bit. Some of my recipes have other tricks for rising to happen, but that’s not necessary for brownies. I have not made this particular recipe using half almond flour and half white flour, but let me know how it goes if you try it.
Susan
0Hi Maya,
Wondering if I can thaw my frozen sliced zucchini and squeeze out the water, and use that? Thank you!
Maya | Wholesome Yum
0Hi Susan, Yes, that should work just fine.
Diane
0Wondering if I can bake this recipe in a mini muffin pan?
Wholesome Yum A
0Hi Diane, I have not tried it in a mini muffin pan, but I imagine you could bake them this way. Keep in mind that the bake time would change, so you may have to watch them closely to find the exact bake time. Let me know how it goes!
Cat
0Hi, I hope the measurements using the metric system are accurate. Sometimes these things are not and the recipe doesn’t work!
Wholesome Yum D
0Hi Cat, At the top of the recipe card you can switch from US customary to metric.
Belinda
0Thanks Maya!! These are the best keto brownies ever, so moist and delicious! I am in Australia so used sukrin sugar free maple syrup.
Andie
0I’m not going to lie, I had my suspicions about putting zucchini in brownies but oh wow! So delicious! They are so fudge and gooey and everything I want in a brownie and MORE! Will be making these again.
Abby
0By far my favorite way to bake with zucchini! These are so chocolatey good and my kids ask for them all the time now. Will be making these all summer long.
Toni
0Everyone at my house enjoyed this!! Loving this guilt-free dessert! Thanks for sharing!
Marjorie Heard
0Aren’t these a bit high in carbs?
Maya | Wholesome Yum
0Hi Majorie, For me they are not, but feel free to choose a different recipe if they don’t fit your needs.