Description

These easy Zucchini Brownies combine the moistness of shredded zucchini with rich dark chocolate and almond flour for a healthier twist on classic brownies. Naturally sweetened with honey and cocoa powder, these gluten-free treats offer fudgy, decadent bites perfect for dessert or an indulgent snack.

Ingredients

Scale

Zucchini Brownies Ingredients

6 oz Zucchini (shredded using a box grater, do not drain; ~1 1/2 cups loosely measured)
1 1/2 cups Wholesome Yum Blanched Almond Flour
3 tbsp Dutch processed cocoa powder
1 tsp Baking powder
1/4 tsp Sea salt
1/2 cup Honey
2 large Eggs (at room temperature)
1/2 tbsp Vanilla extract
1/3 cup Coconut oil (or unsalted butter)
1 1/2 cups Sugar-free dark chocolate chips (or any kind you like; plus more for topping if desired)

Instructions

Preheat Oven: Preheat the oven to 350 degrees F (177 degrees C). Line an 8×8-inch baking pan with parchment paper to prevent sticking and ensure easy removal of the brownies.
Prepare Zucchini: Shred the zucchini using a box grater. Lightly pat it dry to remove excess moisture without squeezing or draining, keeping enough water to maintain moisture in the brownies. Set aside.
Melt Chocolate and Oil: In a medium bowl, melt the coconut oil and chocolate chips together using a microwave or a double boiler on the stove, stirring frequently to create a smooth, combined mixture. Let it cool slightly to avoid scrambling the eggs later.
Mix Dry Ingredients: In a large bowl, combine the almond flour, Dutch processed cocoa powder, baking powder, and sea salt, mixing well to evenly distribute the leavening agent and cocoa.
Combine Wet Ingredients: In another medium bowl, whisk together honey, eggs, and vanilla extract until smooth and homogeneous.
Mix Wet and Dry: Stir the wet egg mixture into the dry ingredient bowl. The batter will be thick at this stage.
Add Chocolate Mixture: Stir the slightly cooled melted chocolate and oil one more time to re-incorporate any separated parts, then pour it into the batter and mix until fully combined.
Fold in Zucchini: Gently fold the shredded zucchini into the batter, distributing evenly without overmixing.
Prepare for Baking: Pour the batter into the lined baking pan and smooth the surface with a spatula for even baking. Optionally, sprinkle additional chocolate chips on top for extra chocolate bursts.
Bake: Bake the brownies for 22 to 25 minutes at 350°F. Rotate the pan halfway through baking to ensure even cooking. For fudgy brownies, a toothpick inserted in the center should come out with a few gooey crumbs; for cakey texture, it should come out clean.
Cool and Serve: Let the brownies cool completely in the pan before slicing into squares to allow them to set and maintain their shape.

Notes

Do not drain the zucchini completely to preserve moisture in the brownies.
Honey adds natural sweetness, but you can substitute with maple syrup if preferred.
Ensure eggs are at room temperature to mix better and improve brownie texture.
Using almond flour makes this recipe gluten-free and adds a subtle nutty flavor.
Adjust baking time slightly depending on your oven for desired fudginess or cakeyness.
Additional chocolate chips on top create appealing chocolate pockets and visual appeal.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Zucchini brownies, healthy brownies, gluten-free dessert, almond flour brownies, low sugar brownies, easy brownies recipe, chocolate zucchini dessert