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Healthy Zucchini Brownies

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These Healthy Zucchini Brownies are chocolatey, fudgy, eggless and vegan friendly! The perfect way to use up extra zucchini and sneak more veggies in! 

A finished brownie stands up on its side within a cutout of other, flat brownie squares.

As summer comes to an end you and your family may be “zucchini’d out” from the conventional way of cooking zucchini. But today we are switching it up and you will be so glad that you did. 

Not to mention, your little ones won’t have the slightest clue you snuck a vegetable in their new favorite dessert! I love using zucchini when baking, it is the perfect vegetable to sneak into desserts because of its mild taste and its high water ratio keeps brownies, muffins, and cakes moist without worrying about ever being dry!

A stacked tower of four cooked zucchini brownies sit on a light-colored, wooden serving tray on a white surface with more brownies in background.

More Vegan Desserts:

Seven Bowls of ingredients for Zucchini Brownies on white a background. Beside the bowls lie two whole Zucchini.

For These Healthy Vegan Zucchini Brownies You Will Need:

coconut oil – be sure to melt it then let it cool before adding it to the batter

coconut sugar

vanilla extract

all-purpose flour or gluten free flour – we suggest Bob’s Red Mill for the gluten-free option

unsweetened cocoa powder

baking soda

salt

finely shredded zucchini do not drain

Semi-sweet chocolate chunks use Lily’s chocolate for a healthier chocolate

Mashed Zucchini and brown brownie mixture sit together in bowl on a white background.

How to Make Zucchini Brownies that are Healthy AND Vegan

First you will want to preheat your oven and line a 9×13 loaf pan with parchment paper then spray with banking spray

Mix together in a large bowl your oil, sugar, and vanilla until they are fully combined 

Next you will add in your flour, baking soda, cocoa, and salt. Mix it very well. Your batter will be very dry. 

Carefully fold in zucchini by hand, you don’t want to use a mixer. Before the next step let your batter sit for 5 minutes. 

After your batter rests, add chocolate chunks and stir. The batter should look more wet now. (if it still appears dry, let it rest 5 additional minutes then stir)

Use a spatula to spread brownie mix in the pan and bake 25-35 minutes. Your delicious brownies are done when a toothpick can be inserted and removed with no crumbs. You should not see batter on your toothpick. 

Before cutting your brownies add flaky sea salt to the top, let them cool before slicing. 

A rectangular baking pan holds a sheet of brownie batter laid out surrounded by a nonstick wax-paper on a white background.

Can you Freeze Brownies?  

If you want to make them in advance or in bulk, these brownies do freeze well! Prepare the brownies as instructed, let them cool completely. 

Cut them into squares and place parchment paper between layers of brownies. Cover in plastic wrap and then wrap in aluminum foil. These frozen brownies will stay good for up to three months in the freezer!

Tips for Using Zucchini in Baking Recipes

  1. Larger zucchini typically have more moisture than smaller ones do. 
  2. Always be gentle with your shredded zucchini.
  3. After you shred it, if you have water in the bottom of the bowl, make sure you drain it well before adding to your other ingredients.
  4. Add in zucchini at the end of the recipe. 
  5. Don’t over mix when you put in your zucchini. Cooked zucchini brownies with salt topping sitting stacked on a white, spiral-textured plate on white background.

Follow these tips and you will have consistent batter, whether it’s brownies, muffins, cake, or cookies.

Once you’re done, I just have one more request! Head over to Instagram and show off your brownies by tagging me at @hellospoonful

More Healthy Brownie Recipes:

Complete zucchini brownies with salt topping sitting stacked on a white, spiral-textured plate on white background.

Healthy Zucchini Brownies

These Healthy Zucchini Brownies are chocolatey, fudgy, eggless and vegan friendly! The perfect way to use up extra zucchini and sneak more veggies in!
5 from 4 votes
Course Dessert
Cuisine American

Ingredients
  

  • 1/2 cup coconut oil melted and cooled
  • 1 1/4 cups coconut sugar
  • 1 tbsp. vanilla extract
  • 2 cups all-purpose flour can sub 1:1 gluten free flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp. baking soda
  • 1 tsp. Salt plus more for sprinkling on top
  • 3 cups finely shredded zucchini do not drain
  • 1 1/4 cups semi-sweet chocolate chunks

Instructions
 

  • Preheat the oven to 350°F and prepare a 9x13 pan with baking spray and line with parchment paper.
  • In a large bowl combine oil, sugar, and vanilla until fully incorporated.
  • Add flour, cocoa, baking soda, and salt. Mix until combined. Batter will be very dry.
  • Fold in zucchini by hand. Allow batter to rest for 5 minutes.
  • Add in chocolate chunks and stir again. Batter should appear more wet. (if not, let it rest for 5 more minutes and stir again)
  • Spread brownie mixture into the pan and bake for 25-35 minutes. Brownies are done with an inserted toothpick is removed with crumbs. There should not be wet batter on the toothpick.
  • Top with flaky sea salt and allow to cool before slicing! Enjoy!
Tried this recipe?Let us know how it was!

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2 Comments

  1. 5 stars
    Such a great recipe!
    I made them for dessert last night and they turned out amazing. We are not vegan so I used butter instead of coconutoil and added two eggs. And as we don‘t like it too sweet, 1/2 cup coconutsugar was enough and perfect for us.
    Will definitely make it again!

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