Fudgy and chocolatey Healthy Zucchini Brownies made with shredded zucchini, whole wheat flour, and no refined sugar. No one ever realizes that there is 2 cups of zucchini packed into these zucchini brownies!
We love healthy zucchini recipes around here and that includes baked goods like healthy chocolate zucchini bread and healthy zucchini bread.
These zucchini brownies are pure delight! Fudgy, healthy and easy. They taste like real brownies while made with whole foods! Kids want to eat zucchini. Pinch me!
Because zucchini is seasonal but the love for brownies can be year round, I make zucchini brownies during summer months.
Then in the winter, you can find me cooking batches of Instant Pot black beans and whipping up black bean brownies and no bake brownies. And no one complains, when I make almond flour brownies and sweet potato brownies either!
Why You’ll Love This Recipe
- Better for you brownies: Simple yet clean ingredients.
- Well-tested: I have re-tested this recipe in 2025 2 times alone to make sure they are fudgy enough. Please see below.
- Easy recipe: No wringing out your shredded zucchini for hours, just a quick squeeze and into ONE bowl they go.
- Fudgy: They actually get fudgier the next day!
Reader’s Review
This is the 3rd or 4th time I’ve made these. They are beyond delicious. I appreciate that they are not very sweet but they are very chocolaty!
Alyssa
Ingredients for Healthy Zucchini Brownies
Zucchini is the perfect vegetable to sneak into desserts because of both its mild taste and high water ratio that keeps your brownies moist without ever fear of being dry.
- Zucchini: We will be adding a full 2 cups of shredded zucchini, not squeezed.
- Egg: For holding these brownies together.
- Whole wheat or spelt flour: You can use only whole wheat or spelt flour. Any gluten free flour will not work because this zucchini brownie recipe relies on gluten in dough to rise. All-purpose flour acts differently than whole wheat flour too.
- Maple syrup: I love to use this natural sweetener in baked goods because its flavor is mild without overpowering.
- Coconut oil: I find coconut oil best to use because it is solid. Zucchini brownies will be a tad more fudgy as they cool and oil becomes solid again after baking. Plus, that means these are dairy free!
- Cacao powder: A superfood full of antioxidants and nutrients. Can use cocoa powder too.
Variations
- More sweet and fudgy: I have re-tested recipe in August 2025 – see photo above. I used more maple syrup and brownies turned out more fudgy and sweet, which I and my oldest son like. My husband likes the original version more – less sweet. So, maybe try both ways.
- Liquid sweetener: You can use any other liquid sweetener like honey, agave, brown rice syrup. Baking is a science and the ratio of dry to liquid is important, so don’t use sugar please.
- Oil: You can use any mild tasting oil like avocado oil, however best results are with coconut oil! Melted butter should work but texture might be different.
- Cacao powder: More common unsweetened cocoa powder is OK. It’ more processed but can be found easily at any grocery store.
- Other flour: Unfortunately for this recipe, I don’t recommend to use any other flour except ones listed in the recipe.
- Egg: Unfortunately, using applesauce instead of egg results in a cake like zucchini brownie. This recipe needs an egg!
- Chocolate chips: To make brownies more sweet, sprinkle chocolate chips on top before baking.
How to Make Healthy Zucchini Brownies
This recipe comes together in one bowl, but all zucchini recipes use different techniques, so please read.
Important Baking Dish Tip
I find that zucchini brownies turn out more fudgy baked in a glass baking dish. Metal baking pan distributes heat evenly, resulting in more cakey brownies. Ceramic dish falls somewhere in-between. Also, I highly recommend to line glass baking dish with parchment paper for easy removal.
Prep zucchini by shredding on medium size hole side of a box grater. Set aside in colander while preparing remaining ingredients.
Liquids: Measure oil in liquid state. I recommend not to make oil very hot so it doesn’t “cook” the egg in batter.
Whisk all liquids first, and then add and whisk your leavening agents and cacao powder until “chocolate sauce” consistency.
Fold in shredded zucchini: Give zucchini a gentle squeeze and stir into the batter.
Add flour: Mix until just combined.
Bake: Bake for 25-28 minutes in 375 degrees F preheated oven. Top should be soft and glossy and the centre not too jiggly.
Baking Time Tip
Do not overbake brownies! Also ovens vary! They might seem slightly undercooked when you test them. If you insert a toothpick into the center of the brownies pan it should come out with some damp crumbs attached. If you shake the pan and center is not wiggly, your zucchini fudgy brownies are set!
Cool properly: Let brownies cool in the pan for about 1 hour. Then transfer to a cooling rack to cool off completely. If you have patience, brownies become fudgier next day.
Zucchini Tips
- Just one squeeze: Give squash just one gentle squeeze, you should get just 1-2 tablespoons liquid out.
- Don’t peel the zucchini: It’s so thin no one will notice plus researchers say it has the highest level of antioxidants. Yeah!
- Measuring: Do not overpack your measuring cup with zucchini because even extra 1/4 cup increases baking time.
- A word about giant zucchini: Please do remove large seeds before grating as they could have a bitter taste.
How to Store
Overnight: Zucchini brownies taste even better the next day as they settle and cool off. That’s when brownies become really fudgy as coconut oil solidifies and settles.
At first brownies might look like cake. I leave them on a plate covered with kitchen towel on the counter overnight.
Past 24 hours mark: In a glass airtight container, in a cool dry place for up to 4 days. If it’s hot outside, refrigerate for up to 1 week.
Freezing: Freeze brownies in an airtight container for up to 3 – 4 months. I would be surprised if you have any left to freeze.:)
Crust Tip
Crust? There is no such obvious crust on healthy brownies as with their butter and sugar counterpart. However, if you cut and place brownies on a plate, their sides and edges will dry up a bit overnight.
FAQs
This recipe uses only 1 cup flour, no baking powder and quite an abundance of moist ingredients (coconut oil, zucchini, eggs) which results in a healthy fudgy brownie. If your brownies turned out more cake like it could be because you didn’t measure flour correctly (scooped into the bag), overbaked them or didn’t use coconut oil. Also try to leave them overnight to become more fudgy.
No you can’t! That is the beauty of zucchini brownies.
Definitely and many readers have! You may need to increase the baking time by a few minutes, so keep an eye on your oven.
More Brownies Recipes to Try
More Healthy Zucchini Recipes
- Chocolate zucchini muffins
- Healthy zucchini muffins
- Healthy zucchini cake
- Healthy zucchini cookies
- Healthy zucchini banana bread
Best Ever Healthy Zucchini Brownies
Video
Ingredients
- 2 cups zucchini, large size hole shredded (not tightly packed)
- 1 large egg
- 1/2 cup coconut oil, melted
- 1/2 cup maple syrup, honey or any 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
- Place zucchini in a colander while you are getting other ingredients ready.
- Preheat oven to 375 degrees F and line 8 x 8 glass baking dish with unbleached parchment paper. Set aside.
- In a large bowl, add egg, oil, maple syrup and pure vanilla extract; whisk to combine.
- Add cacao powder, baking soda and salt; whisk until well mixed.
- Give zucchini a gentle squeeze but do not ring out completely, add to a bowl and stir.
- Add flour and mix gently until combined.
- Transfer batter into prepared baking dish and level with spatula. Bake for 25-28 minutes or until the centre is barely jiggly. Do not over bake as brownies will have more of a cake consistency. A toothpick inserted has to come out somewhat not clean. If centre is too jiggly bake a bit more – ovens vary.
- Remove from the oven and let cool for about an hour. Lift by the parchment paper flaps and transfer to a cooling rack to cool off completely. Then cut into 16 squares and enjoy!
Notes
- Re-test Aug 2025: I re-tested recipe with 3/4 cup maple syrup and found brownies more fudgy and sweet, I like it more but many readers like recipe as is. You can also add chocolate chips for sweeter brownies.
- Glass baking dish: Brownies turn out more fudgy. Metal pan works but results in more cakey texture.
- Store 1st day: Brownies become fudgier the next day, especially if stored cut up and separated or refrigerated. I leave them on a plate covered with kitchen towel on a counter overnight.
- Store past 24 hrs: In a glass airtight container in a cool dry place for up to 4 days. If it’s hot outside, refrigerate for up to a week.
- Freeze: In airtight container for up to 3 – 4 months.
- Flour: You can use only whole wheat or spelt flour. Any gluten free flour will not work because it doesn’t have gluten in it. All purpose flour acts differently than whole wheat flour, too.
- Maple syrup: You can replace only with liquid sweetener like honey, agave, or brown rice syrup.
- Coconut oil: You can use any mild tasting oil like avocado oil or your favorite. One thing though. Because coconut oil is solid, zucchini brownies will be a tad more fudgy as it cools down and becomes solid again after baking.
- Cacao powder: More common cocoa powder is OK to use.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great recipes but I don’t have zucchini at the moment can I still make it?
Sorry but no. It’s mai nand crucial ingredient. Get zucchini tomorrow?:)
You can use grated carrots, sweet potatoes ou butternut.
Hi, quick question, if I can’t use coconut oil due to an allergy which oil would be an acceptable replacement. Thanks
Hi Helen. Any oil like avocado or olive oil. Or even butter. Brownies might be a bit less fudgy due to the fact that coconut oil solidifies when cooled down. But not a huge deal.
Thanks Olena, will use olive oil I think. Will let you know how it turns out.
Yum! What a great idea for tasty reasonably healthy desert. I added some marmalade to the recipe this time as I had only half the amount of honey so will see what the tribe say.
Great creative idea! Hope everyone likes it.
Just made this to use up surplus zucchini – YUM! Will make again 🙂 Thanks for the refined sugar-free recipe.
You are very welcome, Emma!:)
Hello
Super excited to make these. Couple questions and hate to be a pain. I know you can substitute oil and egg w/ pumpkin.. would that be ok. Or do just egg whites? Also I know you said wheat flour , what about Almond. Just trying to use what I have. If not I will buy wheat, but wheat bothers my stomach. I have Coco powder hopefully just as good to use. I want to make for people for Thanksgiving, so I was going to double recipe. But I will trial it first. Thank you
Haha I appreciate your honesty.:) OK, baking is a science. For best results it’s always best to follow the recipe. I don’t think substituting oil and eggs with pumpkin will work. Almond flour won’t work for sure. If you do all those subs you will end up with completely different recipe. You can test and play around.:) I also have pumpkin brownies recipe.
Can I use egg replacer … I don’t eat eggs
Maybe. I don’t even know what it is. Sorry.
Was a little nervous that the zucchini may set off the “attempted hidden vegetables alert” for my kids, but these brownies genuinely are so flippin delicious, not a word has been muttered about any questionable ingredients!
Thank you- it’s become a firm (well soft and slightly chewy) favourite in our house. ?
Haha, Enjoy! Great to hear. I’m often nervous too and just zip it.
Oh my goodness – these brownies ARE definitely better the next day! The recipe is great w such yummy simple/good for you ingredients (I liked the list much better than other recipes I looked up on the internet) I just bookmarked it for future reference!! ThankYou 🙂
You are welcome.:)
I didn’t have wheat flour so I used all purpose turned out Cakey, good texture however, turned out too salty and honey wasn’t sweet enough.. what did I do wrong? Measurements were exact as recommended…
Used wrong flour. You can’t swap all-purpose for whole wheat or spelt. First one expands more as it is stripped of bran. Try with whole wheat, should be good.
Is it ok to substitute cocoa powder for the cacao powder?
Yes.
These are delicious, Kate! Thanks again for sharing such fabulous recipes!
Hi – thanks for the great recipes. A quick question. Can I reduce maple syrup to 1/4 cup? Would that still work?
I honestly don’t know if that will crucially throw off the ratio and consistency. You could try but no guarantees. These are not sweet though…