Best Healthy Zucchini Brownies
These chocolate zucchini brownies are the best brownies ever. Even though they're a healthy brownie recipe, you'd never know it. They're rich, fudgy, chocolatey, and totally delicious.
You are only 30 minutes away from digging into the best brownies you've ever eaten. Do I have your attention now? I thought I might!
There are days that I have trouble taking my job seriously. Like today. Does this look like a real job? It looks a whole lot more like a big pan of ooey, gooey, fudgy, delicious chocolate than anything resembling work. Not that I'm complaining. The only thing that I have to complain about right now is that it is gone. All of it. All I have left are these pictures I'm sharing with you, a few tiny crumbs, and some chocolate on the corners of my lips.
What you'll love about zucchini brownies
- Everything! But seriously, everything.
- They are little bites of magical, chocolatey heaven.
- Unbelievably rich and fudgy.
- Made with honey so they are refined sugar-free.
- Almond flour keeps these both gluten-free and paleo AND gives them the best texture ever.
- Since the ingredients are basically almonds, zucchini, eggs, and antioxidant-rich dark chocolate, you can feel great about treating yourself.
Making these healthy brownies
These deliciously rich brownies have a whole zucchini snuck into them. Don't worry, they don't taste like vegetables. In the same way that carrots keep carrot cake moist, zucchini does the same thing for these brownies.
This recipe is easy to make and very flexible. I've both meticulously measured the ingredients and at other times simply eye-balled them. It's pretty much impossible to mess up this recipe.
Three tips for making the best zucchini brownies
- The only step that is different from making regular brownies is that you need to grate a zucchini. I like to use the small holes on my grater as the zucchini completely blends into the brownies this way. It takes about an extra minute to grate with the small holes, but it's totally worth the tiny bit of extra time.
- Once you have your grated zucchini, you'll want to ring out as much of the liquid as possible. I simply pick up a handful and squeeze it with my hands held over my kitchen sink.
- Don't overbake them. This tip is applicable to all brownie recipes. To test if they're done, insert a toothpick into the center of the brownies. If it comes out clean, they're done. If you're not sure, it's always best to err on the side of undercooking them.
How to make healthy chocolate glaze
It's so easy!
To make the most beautiful chocolate glaze, you need 2 ingredients:
- Coconut oil
All you have to do is melt the two together over low heat. It will turn into a chocolate glaze that you can easily pour over your tray of brownies. Once it cools, it will set soft.
How to make paleo brownies
To make paleo brownies, we need to make a few swaps to a regular brownie recipe.
- Almond flour instead of all-purpose flour. Almond flour works amazingly in dessert recipes that have a dense texture, like brownies. When I make these, no one guesses they're made with a flour alternative.
- Honey instead of sugar. Since refined sugar is a big no-no on a paleo diet, I like to use honey in this recipe. I've also tested it with coconut sugar and that works well, too.
- Coconut oil instead of butter. Technically, you can use grass-fed butter, if you eat paleo. But I love the light coconut flavor the oil gives these brownies.
- Dark chocolate chips instead of regular. Use refined sugar-free chocolate chips and you'll be set!
Mmm ♥ healthy chocolate zucchini brownies!
Because of all the dark chocolate chips and moist zucchini, these brownies have a really rich fudge texture. Even a small piece will do wonders towards satisfying your sweet tooth.
Happy healthy dessert eating!
More Brownie Recipes
- Dark Chocolate Rhubarb Brownies
- Peanut Butter Brownies
- Sweet Harvest Pumpkin Brownies
- Salted Caramel Vegan Skillet Brownie
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Favorite Healthy Summer Desserts
- 3-Ingredient Chocolate Banana Ice Cream
- Chocolate Blackberry Crumble
- Vanilla Coconut Ice Cream
- Strawberry Rhubarb Cobbler
- Amaretto Peach Cobbler
- Healthier Blueberry Jam Bars
Healthy Chocolate Zucchini Brownies
If you love this recipe as much as we do, let us know with a 5-star rating!
- 1 medium zucchini, about 1 lb.
- ½ cup coconut oil
- 1 cup dark chocolate chips, divided
- 1 ½ cups almond flour
- ¼ cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 3 large eggs
- ¼ cup honey
- 2 teaspoons vanilla
The Chocolate Glaze
- ¼ cup dark chocolate chips
- 2 tablespoons coconut oil
- Preheat the oven to 350 degrees. Line a 9×9 inch baking dish with parchment paper, letting a little hang over the edge. Grate the zucchini (without peeling) using the fine holes on your grater. Squeeze the grated zucchini to remove as much liquid as possible.1 medium zucchini
- Place the coconut oil and ½ cup of the dark chocolate chips in a small frying pan over medium heat and let them melt. Once they have melted whisk them together and remove the pan from the heat.½ cup coconut oil
- While the chocolate is melting add the almond flour, cocoa powder, baking soda, and sea salt to a large bowl and whisk them together.1 ½ cups almond flour, ¼ cup cocoa powder, 1 teaspoon baking soda, 1 teaspoon sea salt
- In a small bowl whisk together the eggs, grated zucchini, honey, and vanilla.3 large eggs, ¼ cup honey, 2 teaspoons vanilla
- Once the chocolate has cooled slightly, add it to the bowl with the eggs and whisk to combine. Pour this into the bowl with the almond flour and stir everything together. Stir in the remaining ½ cup of dark chocolate chips.
- Pour the brownie batter into the prepared baking dish and spread it around so that it covers the pan in an even layer. Bake in the oven for 20 minutes then remove the pan from the oven and let it cool for 10 minutes. Lift the brownies out of the pan using the parchment paper and let them cool completely.
- While the brownies are baking, prepare the glaze. In a small frying pan over medium-low heat melt the chocolate chips and coconut oil. Whisk and set aside.¼ cup dark chocolate chips, 2 tablespoons coconut oil
- Pour the glaze over the cooled brownies, let it set, then cut into 16 pieces.
These are amazing! But How long do these last in the fridge?
If they’re kept in a sealed container, they should last 4-5 days. They also freeze well!
Do you need to use almond flour? (Nut allergies in house). Would regular flour or GF flour work as substitute? Same amount 1 1/2 cups? Thanks!
We haven’t tested the recipe with different flours, but my guess is that it would work. If you give it a go, let us know how they turn out with your substitution!
I replaced coconut butter with a regular butter and 1/4 cup of honey with 1/4 cup of brown sugar. The brownie was very tasty!! It didn’t taste zucchini at all! The texture was very moist, not cakey at all, not to sweet but had the intense chocolat flavor. Very good recipe! Thank you 🙂
I followed the recipe exactly. The middle ended up not fully cooked, sadly. Despite this, the outer edges were tasty. Would cook longer next time.
I appreciate the feedback. 🙂
Could I sub for Gluten free flour since i am allergic to almonds?
I haven’t tried that so I can’t say for sure. It is a flexible recipe though so it’s probably worth experimenting with!
Wow, these brownies are super moist. I love the easy chocolate glaze on top. Coconut oil has so many great uses.
It totally does! I use it for everything from baking to putting it on my skin. 🙂
I made these the other day and they were amazing! I have an abundance of zucchini and this was a perfect recipe to use some of it up. I was wondering, how well do these freeze? I was thinking they would be ok if I did not glaze them until ready for use? What are your thoughts?
Thanks in advance.
I’m so happy to hear you liked them! I haven’t tried freezing them myself but I have frozen other brownie recipes with success. Once they’re completely cool, wrap them tight in plastic wrap before putting them in the freezer. I would wait to glaze them like you said. 🙂
This is such a great use for all of the zucchini in my garden! These brownies are incredible!
It’s my favorite way to use up all the summer zucchini!
I am loving this dessert! So quick and easy and exactly what I needed to cure my sweet tooth! Can’t wait to make this again later in the week!
So glad to hear they were a hit! I hope you enjoy them just as much the second time around!
Oooooh my goodness. These look dangerously delicious! And they look healthy enough for breakfast. Haha!
Haha yep … the ingredients are all breakfast approved!
I wanted to try this recipe because I ended up with some almond flour, and brownies are awesome. Look at these great pictures, they look seriously delicious and even have a glaze.
I’m sad to say, I am not happy with my brownies! I followed the recipe. No substitutions. Mine are really heavy and dry, kind of a grainy texture. Not at all fudgey and moist like the claims the author has made. I cannot imagine how they would get pictures that look like this. Unless I have done something incorrectly on my end?? I don’t have enough knowledge of baking to know what to try and adjust to make them again.
I’m sorry to hear you found them dry. Did they stay in the oven longer than directed? Or was the pan you used a different size? Those two things are the most likely culprits for dry brownies.
My daughter is allergic to almonds. Could I substitute coconut flower or would you recommend another alternative?
Coconut flour is quite different so I wouldn’t recommend it. Does she eat wheat? Regular flour would also work.
Wow, who would believe these goodies have zucchinis?! Healthy, chocolate and scrumptious in the same sentence is a dream coming true! I’m pinning these!
Thanks for pinning, Oana!
Girl these look way too fantastic! I’m in love!
Thanks so much, Jocelyn!
Wow these brownies look incredibly delicious.. and the best part is that they are so healthy! Definitely a recipe I must recreate, thanks for sharing it!