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Best Ever Healthy Zucchini Brownies

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These Best Ever Healthy Zucchini Brownies are moist, rich, and fudgy with a hidden veggie twist. Made with whole wheat flour, zucchini, and maple syrup, they’re naturally sweetened, full of fiber, and the perfect guilt-free chocolate dessert.

  • Author: Tina
  • Prep Time: 10 minutes
  • Cook Time: 28 minutes
  • Total Time: 38 minutes
  • Yield: 16 brownies
  • Category: Dessert, Brownies
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

2 cups zucchini, shredded (large hole side of grater, not tightly packed)

1 large egg

1/2 cup coconut oil, melted

1/2 cup maple syrup, honey, or other liquid sweetener

1 teaspoon pure vanilla extract

1/2 cup cacao or cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup whole wheat or spelt flour

Instructions

  1. Place shredded zucchini in a colander and let sit while preparing other ingredients.
  2. Preheat oven to 375°F and line an 8×8-inch glass baking dish with parchment paper.
  3. In a large bowl, whisk together egg, melted coconut oil, maple syrup, and vanilla.
  4. Add cacao powder, baking soda, and salt. Whisk until combined.
  5. Gently squeeze zucchini (do not wring out completely) and stir into batter.
  6. Add flour and mix until just combined.
  7. Pour batter into prepared dish and spread evenly.
  8. Bake for 25–28 minutes, until a toothpick comes out with moist crumbs (avoid overbaking).
  9. Cool in pan for 1 hour, then lift out and cool completely on a rack.
  10. Cut into 16 squares and enjoy!

Notes

  • For sweeter brownies, use 3/4 cup maple syrup.
  • Add chocolate chips for extra gooey texture.
  • Add walnuts or pecans for crunch.
  • Double recipe for a 9×13-inch dish.
  • Top with chocolate frosting for decadence.
  • Bake in muffin tin for mini brownies (reduce bake time).
  • Store covered at room temp 1 day, fridge up to 1 week, or freeze 3–4 months.

Nutrition

Find it online: https://cheftinaskitchen.com/best-ever-healthy-zucchini-brownies/