Decadent and Moist Brownies with Zucchini

These Moist Zucchini Brownies are wonderfully fudgy with a decadent chocolate flavor packed with shredded zucchini, made healthier by omitting butter and refined sugar! One of our family’s top summer desserts!

Cooking with zucchini is perhaps one of my favorite activities. Not only does it make baked treats incredibly moist, but zucchini also brings a boost of nutrition! We have an abundance of zucchini this season, so I’ve been baking these chocolate chip zucchini muffins and zucchini bread, but these brownies might take the crown. I genuinely perfected this recipe after six tests to create the ideal fudgy zucchini brownie and believe me when I tell you they are utterly DELICIOUS. These brownies are healthier, using whole wheat flour, sneaky veggies, and honey for natural sweetness. They taste just like chocolate cake!

Reasons to Love This Recipe

• Deliciously rich, moist, and utterly delightful!
• An excellent way to incorporate vegetables into your favorite dessert.
• Healthier with straightforward ingredients like whole wheat flour, shredded zucchini, and no butter or refined sugar.
• Easily adaptable with fun additions such as chocolate chips, nuts, coconut flakes, or a swirl of creamy peanut butter!
• These zucchini brownies are also suitable for freezing.

Ingredients Required

• zucchini – it’s the season for zucchini, so this is the highlight of this dessert! You’ll need one medium zucchini (about 1 1/2 cups) which not only enhances nutrition but also keeps these brownies wonderfully moist, with no need to drain the water.
• whole wheat pastry flour – I enjoy using whole wheat pastry flour for its nutritional advantages while providing these brownies with a light, fluffy texture. Although I highly recommend this, if unavailable, you can substitute with white whole wheat flour, regular all-purpose flour, or even gluten-free baking flour.
• cocoa powder – imparts the rich chocolate flavor to these brownies! Ensure you use unsweetened natural cocoa powder or cacao powder. A pinch of espresso powder would work wonders too!
• baking powder – acts as a leavening agent to help the brownies rise; baking soda can be used as an alternative.
• eggs – contribute protein while providing structure and height to these brownies.
• coconut oil – adds richness and moisture; ensure you measure it solid before melting. You can substitute with vegetable oil, canola oil, or even butter if preferred.
• honey – offers natural sweetness without refined sugar. Pure maple syrup or agave could also work. Avoid granulated sugar in this recipe as it might result in dry brownies.
• vanilla extract + salt – enhance the overall flavor!
• chocolate chips – I utilized Lily’s semi-sweet chocolate chips to boost the fudginess of these brownies! They are gluten-free, vegan, and sweetened with stevia, keeping the sugar content low while still delivering delicious chocolate flavor.

Instructions to Create Fudgy Zucchini Brownies

1. Prepare the zucchini. Using a box grater, shred one medium zucchini (you’ll need about 1 1/2 cups of shreds). Avoid squeezing out the moisture with a paper towel as we want that liquid for our brownies!
2. Combine ingredients. In a medium mixing bowl, combine the flour, cocoa powder, baking powder, and salt, then set aside. In a large mixing bowl, whisk the eggs and honey vigorously for about a minute (this prevents flat brownies) then mix in the coconut oil and vanilla extract.
3. Create the batter. Add the dry ingredients to the wet ingredients and stir with a rubber spatula until just blended, being cautious not to over-mix, and then incorporate the shredded zucchini. The batter will seem thick initially, but will achieve the right consistency after adding the zucchini! Fold in the chocolate chips and pour the mixture into a 9×9 baking pan lined with parchment paper or generously sprayed with nonstick spray.
4. BAKE! Bake the brownies at 350 degrees F for 30 to 32 minutes, or until a toothpick inserted in the center comes out clean. Allow the brownies to cool completely on a wire rack before cutting into squares and savoring!

Advice, Tips, and Alternatives

• Avoid squeezing out zucchini water! The moisture from the zucchini is essential for that perfect texture.
• The batter will be thick initially. That’s perfectly fine! Adding shredded zucchini will infuse the necessary moisture and the batter will blend seamlessly.
• Mix the eggs and honey thoroughly. I found this method to be effective! Whisking the eggs and honey together before adding other ingredients fosters a softer texture and some height. While not obligatory, it’s worth the extra effort.
• Skip granulated sugars. I utilized honey as a natural sweetener (maple syrup works too), but granulated sugars could render the brownies too dry. I haven’t tested this, but I wouldn’t recommend it.
• Allow brownies to cool entirely. It’s tempting to dig in right away, but the brownies require time to set after baking. Cutting too soon might result in crumbles. We want that moisture to settle, creating ooey, gooey goodness!
• Additional mix-ins. Feel free to introduce chopped nuts, coconut flakes, or swirl in peanut butter, pumpkin puree, or cream cheese!
• Optional toppings. I enjoy sprinkling flaky sea salt on top, but you could also drizzle creamy peanut butter, melted chocolate, or spread chocolate frosting or cream cheese on top.

Preparation and Storage Instructions

For Storage: Keep these brownies in a sealed, airtight container or wrapped in aluminum foil or plastic wrap at room temperature for up to 3 days. Refrigerate afterwards to prolong freshness. These brownies will remain good for up to a week in the refrigerator in a sealed container.

For Freezing: These zucchini brownies are also freeze-friendly! Let them cool completely before storing in a freezer-safe container for up to 3 months. When you’re ready to enjoy, simply thaw at room temperature.

More Zucchini Recipes You Will Adore

Enjoy these Moist Zucchini Brownies! If you adore them as much as we do, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating below and don’t forget to tag me on Instagram using #eatyourselfskinny! I love seeing all your delightful creations!