Best Ever Healthy Zucchini Brownies

4.96 from 332 votes

Rich and delicious Healthy Zucchini Brownies made with shredded zucchini, whole wheat flour, and no refined sugar. Super moist and fudgy!

Prep Time10

Cook Time28

Total Time38

Course: Dessert

Cuisine: North American

Diet: Vegetarian

Servings: brownies

Calories: 125kcal

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!

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.