The gooiest zucchini brownies ever! You’d never guess these are made a little healthier and made with whole grains (but can also be made with all-purpose or gluten-free flour) or that zucchini and that applesauce takes the place of oil! With gluten-free and dairy-free options.
I don’t like zucchini at all. I’m also not a fan of “hiding” veggies in my dessert recipes, because I can always tell that they’re in there. That’s not the case with these brownies!
These healthy zucchini brownies still have sugar in them, but they’re not quite as bad as your usual brownie recipe. If you want something especially naughty, try these gluten-free brownies, which are really the best brownies ever – gluten-free or not! They can also be made with whole wheat flour.
These chocolate zucchini brownies have no added fat* (except what’s in the chocolate chips) and are full of zucchini and whole grains (but really do not taste like it!) so you can feel good about giving these to your children.
* I love healthy fats and usually load up my recipes with them. But in this one, it’s just not needed!
Really, unless your kids watch you make these, or you grate the zucchini coarsely, there’s no way that they’ll be able to tell that these brownies have zucchini in them. Or that they’re whole wheat or whole spelt. The gluten-free version also doesn’t taste gluten-free!
Want some more kid-friendly recipes? Try my no-bake oatmeal cookies. They’re whole grain and naturally gluten-free + vegan. And perfect for the lunch box!
This whole wheat banana bread is also a favorite and you can always toss in some walnuts or chocolate chips for something different.
And if you have portion control issues, these brownies halve beautifully! Use a 9″ x 5″ loaf pan and bake for only 14 minutes.
I highly recommend not decreasing the amount of chocolate chips in the batter. You can definitely skip the ones on top but these zucchini brownies rely on the sweetness and flavor from the chocolate chips!
I’m pretty sure you’d be disappointed if you didn’t use the chocolate in the batter. And I definitely don’t want that!
Be sure to use Dutch-process cocoa powder in these zucchini brownies. If you use the regular natural kind (like Hershey’s) these zucchini brownies will likely come out cakey instead of nice and fudgy like you see!
Besides, once you have some Dutch-process cocoa powder, you’ll be able to make these whole wheat chocolate cupcakes! They’re seriously just as delicious as traditional cupcakes made with all-purpose flour.
If you don’t mind the brownies being cakey and want to use regular cocoa powder, then go for it! Some commenters have mentioned making them with regular cocoa powder and loving them.
Have more zucchini to use? This chocolate zucchini bread also looks great! As do these zucchini muffins.
Enjoy!
Zucchini Chocolate Brownies (100% whole grain, gluten-free, dairy-free options)
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 16 brownies
Ingredients
- 2 large eggs (50 grams each, out of shell)
- 1 tablespoon vanilla extract
- 3/4 cup coconut sugar or unrefined sugar or granulated sugar
- 1/4 cup (60 ml) unsweetened applesauce
- 1 cup (125 grams) whole wheat flour or whole spelt flour or all-purpose flour or Bob's Red Mill Gluten-Free 1-to-1 Baking Flour for the gluten-free version
- 1/2 cup (45 grams) Dutch-process cocoa powder (using regular cocoa powder may result in cakey brownies)
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 2 cups (about 300 – 320 grams) peeled and grated zucchini
- 1 cup semi-sweet chocolate chips + 1/2 cup mini chocolate chips to sprinkle on top (for dairy-free, use Enjoy Life Chocolate Chips)
Directions
- Preheat the oven to 350 degrees F (176 degrees C) and line an 8"x8" pan with parchment paper or spray with baking spray.
- In a large bowl, mix together the eggs, vanilla, coconut sugar, and apple sauce and let this sit for 5 minutes to let the coconut sugar dissolve.
- In a separate medium bowl, mix together the flour, cocoa powder (sifted if lumpy!), baking soda and salt. Make sure there are no clumps before going on to the next step.
- Add the dry mix to the wet, gently stir until combined. Be sure not to over mix!
- Then fold in the zucchini and 1 cup chocolate chips.
- Pour the batter into the pan and even the surface with a spatula.
- Sprinkle 1/2 cup mini chocolate chips on top.
- Bake for 30 - 35 minutes (14 minutes for the half batch) or until a toothpick inserted in the middle doesn't come out gooey. It might still be sticky - just not have raw batter on it.
- Store in an airtight container for up to 2 days at room temperature or up to one week in the refrigerator. I recommend storing them in the refrigerator right from the beginning due to their high moisture content.
As an Amazon Associate, I earn from qualifying purchases. For more info, see my disclosure.
Join over 12,400 readers and sweeten up
your inbox with new posts for free!
This subscription is free of charge and can be canceled at any time.
517 comments on “Zucchini Brownies (gluten-free, dairy-free options)” — Add one!
12 comments are awaiting moderation!
I read through ALL the comments before making this recipe (I love the obsessive thoroughness of the recipes and explanations in the accompanying posts here – a sister from another mister). A theme I saw was that the (few) people who had a cakey result (1) thought it made for a delicous cake, and (2) were asked if their zucchini was especially watery. With gooeyness rather than cakey-ness as my goal, I squoze the heck out of the more watery zucchini I had using a nut butter bag, and pressed the moisture out of my second zucchini through a sieve, even though it seemed a bit dry for a a zucchini. I weighed all of the ingredients, used spelt flour and followed the recipe to a tee. After cooking for 30 min, and allowing to sit and cool completely, the result I got was very much that of a tiny chocolate sheet cake. An excellent fudgy sheet cake, reminiscent of the cakes at my favorite sandwich shop/cafe, but 100% a soft cake texture, rather than a denser, gooey brownie texture. Here’s my *guess* about what’s going on here: I, and the other folks who found the outcome cakey, have a different definition of gooey, and a different expectation for brownie texture than Erin or the other folks here. I watched the video before making this, and the final shot shows a baked good springing back from Erin’s fingers and settling on the one below in a way that looks exactly like what a lovely moist, fudgy cake would do. It’s texture looks just like the cake I ended up with. I dislike cakey brownies, which I’ve always thought was just a kind term for “dry.” But this cake isn’t dry, it’s fudgy and wonderful. But it’s not brownie texture, which, in my book is richer (higher in fat, denser, different crumb) and if I ordered this from a bakery, I’d be disappointed and wonder if they made a mistake and gave me unfrosted cake by accident. But since it’s in my home, I will put frosting on it and serve it as cake. And I don’t think it’s likely different from the result other people got who loved this. It’s a great cake, or, if you experience that way, a great brownie.
OMG I’ve died and gone to heaven 💖
These are absolutely divine
Thank you for sharing this recipe certainly will be making these again
❤❤❤❤❤
I’m so glad to hear that you enjoyed them so much! And awesome that you want to make them again. Thanks a bunch for your feedback. :)
My family is in love! I used regular flour, Hershey’s cocoa, and Xylitol as the sugar,and they are amazing!! Baked for about 35 minutes and are a cross between a cake and a brownie, still fudgy! Wish I could post a picture!
I’m so glad that they worked well with those ingredients! I’m surprised that xylitol worked out. I never have much luck with low-carb sweeteners. Thanks a ton for your feedback!
When you made this recipe how did you deal with the zook? Did you leave it or did you squeeze some liquid out?
I’m so sorry for just now seeing your comment! I left it as is. If you think your zucchini is super moist, you could squeeze some out.
Can this be made without eggs?
I’m so sorry for just now seeing your question! I haven’t tried it but another commenter used flax eggs and said it worked.
Oh my goodness! These are the best brownies ever! I have been wheat free for 2 1/2 years, and these made with gluten free flour were Amazing!! Thank you.
You’re welcome! I’m so glad you liked them. :) And sorry for my slow reply (I was on vacation).
Made these a couple days ago (some adjustments made- no cocoa powder, used 150g of dark chocolate) and they turned out great but pretty cakey… I believe the cause was too long in the oven. I will bake for 20 minutes instead of 30 next time and hopefully get a less cakey texture. Thanks for the recipe, love the healthier option!
I’m sorry for just now seeing your comment! It somehow ended up in the spam folder. No cocoa powder is a huge adjustment! I recommend trying the recipe again with the cocoa powder and seeing how they come out. :) I’m glad you enjoyed them, though! Thanks a bunch for your comment.
Wondering if anyone has tried cacao powder with these and what the result was. I love them as per the recipe but I’d love the nutritional benefits of cacao (and I’m scared to waste good zucchini!)!
Hello! I’m so sorry for just now replying to your question. I was on vacation and just got back. I haven’t tried it but I’m pretty sure it’d work. If you try it out, I’d love to hear how it goes! Sorry again for the slow answer.
These are SO delicious! I served them topped with whipped cream and sprinkles for a friends birthday and they were a hit! Thank you for sharing!
You’re welcome! I’m glad that they were a hit and hope your friend had a nice birthday. :) Thanks for your comment and I’m sorry for just now seeing it!
I made these exactly as stated in the recipe and they are absolutely incredible. Moist, chocolatey. They don’t feel like health(ier) food, which is great. I’m serving them for company tonight and trying really hard not to eat them all before the guests arrive!!
I’m so glad that they came out well! I hope that your company ended up with a few to eat. ;) Thanks a bunch for your comment!
They were delicious! But they came out cakey even though I used Dutch processed cocoa powder.
I’m happy you enjoyed them! I’m guessing the moisture content of the zucchini may also play a role. More liquid means more cakey. Thanks for your comment! :)
They were yummy -nutrition information?
I’m so happy you liked them! :) I don’t have the nutritional info but you could use this recipe analyzer for the nutritional profile. Thanks for your comment!
I just want to say that I made these last week and they were spot on amazing! My kids didnt care for the taste of bananas so maybe next time Ill make it without it. But anyways I loved it!
Oh my goodness! I had (and still have) a ton of zucchini to use up, so I made two batches of these last night. They are incredible – probably the best brownies I have had in years! And the best part is – I am vegan, and all I did was substitute flax eggs for the eggs, and they are wonderful. I even used sprouted spelt flour, and you would never think they are whole grain and relatively healthy. I will be making these again – soon. Thanks for the great recipe!
You’re welcome! That’s awesome that your flax egg version worked. I think I tried a GF + chia egg version and it wasn’t so good. Thanks a bunch for the tip and your comment!