Description
Healthy, fudgy zucchini brownies made with wholesome ingredients. These are naturally sweetened and kid-friendly — perfect for snacking or dessert.
Ingredients
2 cups shredded zucchini (large-hole grated, not tightly packed)
1 large egg
1/2 cup melted coconut oil
1/2 cup maple syrup (or honey or other liquid sweetener)
1 tsp pure vanilla extract
1/2 cup cacao or cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1 cup whole wheat or spelt flour
Instructions
1. Preheat oven to 375°F and line an 8×8-inch baking dish with parchment paper.
2. Place zucchini in a colander while preparing other ingredients.
3. In a large bowl, whisk egg, oil, maple syrup, and vanilla until combined.
4. Add cacao powder, baking soda, and salt; whisk until smooth.
5. Give zucchini a gentle squeeze (do not wring out completely); stir into the mixture.
6. Add flour and stir until just combined.
7. Transfer batter to the baking dish and smooth with a spatula.
8. Bake for 25–28 minutes until the center is barely jiggly. Do not overbake.
9. Cool in the pan for 1 hour, then transfer to a rack to cool completely before cutting.
Notes
Do not oversqueeze zucchini; moisture helps create fudgy texture.
Use only whole wheat or spelt flour (no gluten-free or all-purpose alternatives).
Brownies become fudgier the next day as oil solidifies.
Optional: Top with chocolate chips before baking for extra richness.
Store overnight at room temp covered with a towel; up to 4 days in an airtight container; refrigerate if hot; freeze for up to 3–4 months.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 125
- Sugar: 7g
- Sodium: 77mg
- Fat: 8g
- Saturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg