These fudgy zucchini brownies are a delicious twist on a classic treat! With hidden veggies, they’re moist and chocolatey, perfect for satisfying your sweet tooth without the guilt.
Honestly, the zucchini makes them super moist, and you won’t even notice it’s there! I love enjoying these with a big glass of milk for a sweet, healthy dessert. Yum!
Key Ingredients & Substitutions
Zucchini: Using finely shredded zucchini gives the brownies moisture without making them taste vegetable-like. If you don’t have zucchini, you can substitute with grated carrots for a similar effect!
Coconut oil vs. Olive oil: I personally prefer coconut oil for its light flavor and it works perfectly in baking. If you want a more savory flavor, go for olive oil. Both will keep the brownies moist!
Maple syrup or honey: Maple syrup adds a nice depth of flavor, but if you prefer honey, that works too. For a lower-calorie option, agave syrup is a great alternative!
Flours: Whole wheat flour gives a nutty flavor and adds fiber, while oat flour is gluten-free. You can also use regular all-purpose flour if that’s what you have on hand.
Cocoa powder: Always choose unsweetened cocoa powder for balanced sweetness. If you want a richer chocolate taste, you can substitute half the cocoa with melted dark chocolate!
How Do You Get the Best Texture for Your Brownies?
The secret to these decadent, fudgy brownies is the careful mixing method. Overmixing can lead to dense brownies, so only stir until just combined after adding dry ingredients!
- Start with the wet ingredients, whisk well, then add in the zucchini.
- Gently fold in the dry ingredients; this will keep the air in the batter for a lighter texture.
- And don’t forget to let them cool before slicing! This helps them set and become perfect for serving.
These tips and ingredients will help you make awesome fudgy zucchini brownies everyone will love! Enjoy your healthy treat!
Fudgy Zucchini Brownies Made Healthy
Ingredients You’ll Need:
For the Brownies:
- 1½ cups finely shredded zucchini (about 1 medium zucchini)
- 1/3 cup melted coconut oil or olive oil
- 1/3 cup pure maple syrup or honey
- 2 teaspoons vanilla extract
- 1/2 cup whole wheat flour or oat flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips or chopped dark chocolate
- Optional: a pinch of sea salt for topping
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus an additional 22–25 minutes to bake. Make sure to let the brownies cool for a bit before slicing! Overall, you’ll need around 40 minutes to have delicious brownies ready to enjoy.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While that heats up, get your 8×8-inch baking pan ready by lining it with parchment paper or lightly greasing it. This will help prevent the brownies from sticking!
2. Prepare the Zucchini:
Take your medium zucchini and finely shred it using a grater. Once shredded, place it in a clean kitchen towel or some paper towels and gently squeeze out any excess moisture. This step is important to avoid watery brownies.
3. Mix the Wet Ingredients:
In a large mixing bowl, combine the melted coconut oil and maple syrup (or honey). Whisk them together until they’re well blended. Then, stir in the vanilla extract and give it another mix to combine.
4. Incorporate Zucchini:
Add the shredded zucchini to your wet mixture. Stir everything together well so the zucchini is evenly mixed in.
5. Combine the Dry Ingredients:
In a separate bowl, sift together the whole wheat flour, cocoa powder, baking powder, baking soda, and salt. Sifting helps eliminate lumps and ensures an even distribution of the dry ingredients.
6. Mix Everything Together:
Gradually add the dry ingredients into the wet zucchini mixture. Stir gently until just combined; be careful not to overmix! This keeps your brownies tender and fudgy.
7. Add Chocolate Chips:
Fold in the dark chocolate chips or chopped dark chocolate until they are well distributed throughout the batter. Yum!
8. Pour into the Pan:
Pour your brownie batter into the prepared baking pan and smooth out the top with a spatula.
9. Bake:
Place in the oven and bake for 22–25 minutes. You’ll know they’re done when a toothpick inserted in the center comes out with a few moist crumbs but no raw batter.
10. Cool and Slice:
Once baked, remove the brownies from the oven and let them cool in the pan on a wire rack. This is super important! Letting them cool ensures they set up nicely before cutting.
11. Finish and Serve:
If you want, drizzle a little melted dark chocolate over the top and sprinkle with a pinch of sea salt for that extra touch of decadence!
12. Enjoy!
Slice the brownies into squares and enjoy your healthy, fudgy zucchini brownies! They make a perfect guilt-free dessert!
These brownies are not only delightful but also loaded with nutrition from zucchini, making them a wholesome treat you’ll want to have again and again!
FAQ for Fudgy Zucchini Brownies
Can I Use Frozen Zucchini in This Recipe?
Yes, you can use frozen zucchini! Just be sure to thaw it completely first and squeeze out any excess moisture, as frozen zucchini tends to hold more water. This will help keep your brownies from becoming too soggy.
How Can I Make These Brownies Vegan?
To make these brownies vegan, substitute the honey with maple syrup or agave nectar. The other ingredients are already vegan-friendly, including the coconut oil!
Can I Substitute the Flour?
Absolutely! You can use almond flour or a gluten-free flour blend if you prefer. Just keep in mind that different flours may yield slightly different textures, so adjust baking time if needed.
What’s the Best Way to Store Leftover Brownies?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for up to a week. To enjoy them warm, simply reheat in the microwave for a few seconds!
