This recipe is from one of our annual zucchini weeks a few years back and is still one of my favorite desserts of all time. I just had to share it again to encourage you to bake these babies up.
So say WUD UP to my healthy zucchini brownies, aka the BEST zucchini brownies out there. This recipe officially goes in my ‘best of’ series!
You know me, always trying to experiment with baked goods to make them both nourishing, wholesome, and delicious enough for you to share with loved ones. They’re fudgy, paleo-friendly, gluten-free, naturally sweetened, full of zucchini, and guaranteed to get you hooked!
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Ingredients in healthy zucchini brownies
These zucchini brownies are packed with nourishing ingredients and taste INCREDIBLE! Here are the ingredients you’ll need:
- Zucchini: yes, we’re putting the vegetable in our brownies to make them extra moist (sorry). JUST DO IT.
- Tahini: the slightly earthy flavor of tahini complements the chocolate of the brownies very well.
- Sweetner: we’re naturally sweetening these brownies with pure maple syrup and coconut sugar.
- Coconut flour: you only need a little coconut flour, but it will go a long way to keep these brownies the perfect fudgy texture.
- Cocoa powder: feel free to use a high-quality cocoa powder or cacao powder.
- Baking staples: don’t forget the baking soda, salt, and vanilla extract.
- Coconut oil: you’ll only need two tablespoons of coconut oil for the entire recipe!
- Chocolate chips: I love adding chocolate chips to brownies. If you want to keep these dairy-free, be sure to use dairy-free chocolate chips.
Simple ingredient substitutions
If you’re out of any of the ingredients in these zucchini brownies, here’s what I can recommend for substitutions:
- For the tahini: instead of tahini, feel free to use almond butter, sunflower seed butter, or cashew butter. I would not recommend peanut butter because it throws off the flavor. Tahini is best, though, and I have only tested the recipe using tahini.
- For the coconut sugar: feel free to use brown sugar in place of the coconut sugar if you’d like.
- For the coconut flour: if you don’t have coconut flour, you can try using oat flour (gluten-free if desired). Learn how to make your own oat flour using this tutorial.
- For the coconut oil: feel free to sub melted vegan butter or melted regular butter.
Don’t want to try zucchini in your brownies?
If I haven’t convinced you that you TRULY won’t notice the veggie in there, feel free to try any of these other bars or brownies:
Can I make them vegan?
Sure! I recommend using 1 flax egg in place of the regular egg. Learn how to make a flax egg here, and then be sure to use a vegan/dairy free chocolate as well.
Add a nutty crunch
If you like nuts in your brownies, feel free to add 1/2 cup of chopped walnuts for a little yummy crunch!
How to make one bowl zucchini brownies
- Prep your pan. Line an 8×8 inch pan with parchment paper and spray with nonstick cooking spray.
- Mix the wet ingredients. Add your shredded, squeezed-out zucchini shreds to a large mixing bowl and mix in the rest of the wet ingredients.
- Add the dry. Gently stir cocoa powder into the batter until well incorporated, then add the rest of the dry ingredients.
- Stir in the coconut oil. Add the melted and cooled coconut oil and stir until well combined. Fold in chocolate chips (and walnuts, if you’d like!)
- Time to bake! Pour the batter into your pan and bake them up! They shouldn’t be completely wet, but a little gooeyness is just fine.
- Make the chocolate drizzle. Melt chocolate chips and coconut oil in the microwave at 30-second increments until it’s nice and smooth.
- Drizzle & enjoy. Drizzle the brownies with the chocolate, sprinkle with a little fancy sea salt, and devour!
Tips for baking with zucchini
- Use the small side of your grater so that you get little shreds of zucchini. No one will be able to tell there’s a veggie in their brownies!
- Squeeze out your zucchini shreds as much as possible to get all of the excess liquid out.
- Measure the shreds before you squeeze the moisture out.
- Feel free to shred a bunch of zucchini and freeze it for later! Follow my tips and tricks here.
How to store zucchini brownies
- In the fridge: Store these healthy zucchini brownies covered or in an airtight container in the fridge for up to 1 week. They’re delicious and fudgy straight from the fridge!
- In the freezer: yes, you can freeze these brownies! Place them in the freezer for up to 2 months in an airtight container. I’d recommend separating the bars with parchment or wax paper as well. When you’re ready to eat them, let the brownies thaw in the fridge and then bring them to room temp as described above.
Our fav brownie baking tools
Check out more of our go-to kitchen essentials here.
More zucchini treats you’ll love
Get all of our best zucchini recipes here!
I hope you love this delicious, healthy zucchini brownie recipe! If you make them, be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
The
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Fudgy Zucchini Brownies
by
The BEST healthy zucchini brownies you’ll ever eat are gluten-free, deliciously fudgy, and the perfect way to bake with zucchini. These easy, gluten-free zucchini brownies are sweetened with pure maple syrup, coconut sugar, and your favorite chocolate chips. Top them with fancy sea salt to make them extra special!
Ingredients
- 1 medium zucchini shredded and squeezed of excess moisture with a paper towel (1 cup shredded zucchini)
- 1 large egg
- ½ cup (115 grams) tahini*
- ¼ cup (78 grams) pure maple syrup
- ½ cup (77 grams) coconut sugar
- 1 teaspoon vanilla extract
- ½ cup (40 grams) high quality cocoa powder (or cacao powder)
- 2 tablespoons coconut flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons melted and cooled coconut oil
- ⅓ cup (60 grams) chocolate chips, dairy-free if desired
- Optional: ½ cup (56 grams) chopped walnuts
- For the topping:
- 2 tablespoons chocolate chips, dairy-free if desired
- ½ teaspoon coconut oil
- Fancy sea salt, for sprinkling on top
Instructions
Preheat oven to 350 degrees F. Line an 8×8 inch pan with parchment paper and spray with nonstick cooking spray.
Prep the zucchini: First, measure out 1 heaping cup of shredded zucchini, then place shredded zucchini in a paper towel or cheesecloth and squeeze out all of the moisture/water. This is very important! Add the shredded zucchini to a large mixing bowl.
Mix the wet ingredients: Next, add in egg, tahini, maple syrup, coconut sugar and vanilla; stir until smooth. Gently stir in cocoa powder into the batter, mixing until well incorporated.
Add the dry ingredients: Next add in coconut flour, baking soda, salt and finally the melted coconut oil. Stir until well combined. Fold in chocolate chips (and walnuts if you are using).
Bake: Pour into prepared pan. Bake for 30-35 minutes or until toothpick inserted into the center comes out with just a few crumbs attached (it should not be completely wet, but a little gooeyness is just fine).
Allow to cool completely. This will be tough, but it’s the best way to make sure the bars stay together perfectly since they will be moist.
Make the chocolate drizzle: Add 2 tablespoons chocolate chips and coconut oil to a small microwave safe bowl. Microwave in 30 second increments, stirring in between, until chocolate is melted.
Drizzle over zucchini brownies. Sprinkle with a little fancy sea salt (trust me, it’s good!). Cut into 16 squares.
Recipe Notes
To make it vegan: I recommend using 1 flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water). Let it sit in fridge for 5 minutes before using in recipe.
See the full post for tips, tricks, substitutions and storing instructions.
Nutrition
Serving: 1brownie (without nuts)Calories: 135calCarbohydrates: 16gProtein: 3gFat: 8gSaturated Fat: 4gFiber: 2gSugar: 12g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on August 6, 2019, republished on July 23, 2021, republished on July 25, 2022, and republished with new photos on July 1st, 2026
