Zucchini Brownies (So Easy!) – Wholesome Yum

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Soft, Homemade, Secretly Healthy Zucchini Brownies A perfect treat for any occasion! Moist and chewy, these brownies have that rich chocolate flavor you love, but the veggies add an extra kick. Since this zucchini brownie recipe uses coconut oil and natural sweeteners, you can enjoy a healthier alternative when you need something sweet.add it to your rotation Zucchini Recipes!

I love sneaking veggies into my desserts and snacks, and zucchini makes it so easy! If you are also a fan, try my ultra moist Lemon Blueberry Zucchini Breadchocolate chips Zucchini Muffinsor Almond Flour Zucchini Bread. Most people don’t even notice vegetables. 😉

Besides zucchini, there’s a secret ingredient that makes these brownies so healthy…chocolate chips!I use it exclusively ChocZero Sugar Free Dark Chocolate Chips for all my healthy baking。 Since they contain no sugar, sugar alcohols, gluten, soy, or GMOs, and taste just like traditional dark chocolate, they’re perfect for a sugar-free meal.

(use the code 10% OFF WHOLESOMEYUM, for wholesome Yum readers only! )

Ingredients and Substitutes

This section explains how to choose the best toppings for chocolate zucchini brownies, the role each topping will play in the recipe, and substitution options.For measurements, see recipe card below.

• zucchini – Shred it with a box grater or food processor. You’ll need 1 cup shredded (measured after removing excess water), which is about 2 medium zucchini.
• Wholesome White Almond Flour – Baking Zucchini Brownies with Almond Flour makes moist, gluten-free brownies! This is my most recommended as it has the best texture.
• cocoa powder – Make sure to choose unsweetened and dutch processed to avoid bitterness – this is my favorite.
• baking powder – Use the freshest zucchini for fluffy and healthy brownies. Don’t confuse it with baking soda, they are not the same thing.
• sea ​​salt – Balanced sweetness.
• Maple sugar – The liquid sweetener keeps the dish moist.I often use Sugar-Free Maple Syrup Keeps it low carb and completely sugar free, but you can also use regular maple syrup.honey (regular or unsweetened honey) also works.
• coconut oil – Measure its solidity before it melts.i used one unrefined coconut oil A little extra coconut flavor and aroma, but tasteless refined coconut oil That’s fine too, as long as it’s the kind that’s solid at room temperature. You can also use melted unsalted butter or ghee.
• Egg – Room temperature eggs prevent the melted oil from solidifying.If you need to make this vegan friendly, use flax eggs or others egg substitute instead.
• vanilla extract – Use high-quality vanilla extract to make the best gluten-free zucchini brownies ever.
• ChocZero Sugar Free Dark Chocolate Chips – I use these chips all the time, from snacking to baking. They are sweet and creamy with no aftertaste! You can also use conventional chips.

How to Make Zucchini Brownies

This section shows how to make zucchini brownies with chocolate chips, with step-by-step photos and details about the technique to help you visualize it.For full instructions, including amounts and temperatures, see recipe card below.

1. Prepare. Preheat oven. Lay the baking sheet (this is the perfect size) with parchment paper.
2. Shred the zucchini. use one box grater Shred the zucchini.Wrap tightly in several layers of paper towels or paper towels cheesecloth And squeeze to wring out as much moisture as possible.
3. Stir in dry ingredients. In a large bowl, whisk together the almond flour, cocoa powder, baking powder, and salt.
4. Mix wet ingredients. In a separate medium bowl, whisk together maple syrup, melted coconut oil, eggs, and vanilla.

5. combined. Stir dry ingredients into wet ingredients until well combined. Add zucchini and chocolate chips.

6. transfer. Pour batter into prepared pan and smooth into an even layer. Top with extra chocolate chips, if desired.
7. bake. Bake the Chocolate Chip Zucchini Brownies in the oven until a toothpick inserted in the center comes out mostly (but not quite) clean. Cool completely before slicing.

Tips for the Best Zucchini Brownies

Follow these tips for the best zucchini brownie recipe:

• Squeeze the water out of the zucchini. It’s very important to squeeze out the water from the zucchini, otherwise the brownies won’t set and will be watery.
• Measure zucchini after squeezing. Make sure to measure after squeezing out any excess water. You need 1-2 zucchini to make 1 cup shredded zucchini.
• Do not use granular sweeteners. base with granulated or granulated sugar sugar substitute Will make the brownies too dry.
• do the toothpick test Correctly. For the fudgy brownies, insert a toothpick into the center and remove, the top should be just a little battered (but not wet). For cake brownies, a toothpick inserted in the center should come out clean.

storage instructions

• shop: Store leftover almond flour zucchini brownies in an airtight container or ziploc bag at room temperature. For best results, consume within 1-2 days for maximum freshness. You can store them longer in the refrigerator, but they may dry out.
• Meal Prep: To save time, chop the zucchini ahead of time and store in the refrigerator.

Can You Freeze Zucchini Brownies?

Yes, you can freeze zucchini brownies. Cut into squares, wrap individually in plastic wrap (or place in an airtight container), and freeze for up to 3 months. Thaw at room temperature before serving.

Healthier Brownie Recipes

Explore all the creative and healthy ways to enjoy brownies with these recipes:

Zucchini Brownies (So Easy!)

Sneak veggies into your desserts with this zucchini brownie recipe! Use these tips to make zucchini brownies rich, chewy, and extra fudgy.

Prepare: 10 minute

chef: 30 minute

all: 40 minute

Serving Size: 9 (adjust according to recipe)

raw material

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instruct

Click a time in the instructions below to start the kitchen timer while you cook.

1. Preheat oven to 350°F (177°C).line safety 8×8” baking dish Use parchment paper.

2. Finely chop the zucchini, use box grater. Wrap tightly in several layers of paper towels or paper towels cheesecloth And squeeze to wring out as much moisture as possible. (This is very important!) After squeezing out the water, measure out 1 cup of zucchini to use in the recipe. on hold.

3. In a large bowl, combine almond flour, cocoa powder, baking powder, and salt.

4. In a medium bowl, whisk together maple syrup, melted coconut oil, eggs, and vanilla.

5. Stir dry ingredients into wet ingredients until well combined. Add zucchini and chocolate chips.

6. Transfer the batter to the lined pan and smooth into an even layer. Optional: Sprinkle a handful of chocolate chips on top.

7. Baked Zucchini Brownies 25-30 minutes. For the fudgy brownies, insert a toothpick into the center and remove, the top should be just a little bit battered (but not wet). For cake brownies, a toothpick inserted in the center should come out clean.

8. Let the brownies cool completely before slicing.

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recipe notes

Serving Size: 1 brownie cookie

• Nutritional information uses regular maple syrup. If you use sugar-free maple syrup, it will be much lower in sugar and carbs.

nutrient content

Amount per serving. Serving sizes in recipe instructions above.

calories 347

fat 27.1 grams

protein 6.2 grams

total carbohydrates 31.4 grams

net carbs 17 grams

fiber 14.4 grams

sugar 11.9 grams

Nutrition facts are provided politely. Questions about calculations or why are you getting different results?Please see our nutrition policy.

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