Zucchini Brownies are rich, chocolatey brownies with a soft, fudgy texture and a hidden boost from shredded zucchini. They taste like a real dessert, but they're made with simple, wholesome ingredients that keep them a little lighter than classic brownies.
A Quick Look at the Recipe
✅ Recipe Name: Zucchini Brownies
🕒 Ready In: ~40 minutes
👪 Serves: 9 brownies
🍽 Calories: ~230 per brownie estimated
🥣 Main Ingredients: Zucchini, oat flour, cocoa powder, chocolate chips, maple syrup, eggs
📖 Dietary Info: Gluten-free; naturally sweetened
👌 Difficulty: Easy - mix, fold, bake
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The zucchini helps keep the brownies moist without making them taste like vegetables. Melted chocolate and cocoa powder give them a deep chocolate flavor, while oat flour keeps the texture tender and gluten-free friendly when you use certified gluten-free oat flour.
If you enjoy healthier chocolate desserts like this one, you may also like our Blueberry Pie Bars, Oat Flour Chocolate Chip Cookies, or Gluten-Free Cherry Crisp for simple treats made with better-for-you ingredients.
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Why You'll Love these Zucchini Brownies:
Rich Chocolate Flavor: Melted chocolate and cocoa powder give these brownies a deep chocolate taste.
Soft and Fudgy: Shredded zucchini helps keep the brownies moist without making them taste like vegetables.
Naturally Sweetened: Maple syrup adds sweetness without using refined sugar.
Easy Healthier Dessert: These are simple to make and perfect when you want a chocolate treat with better-for-you ingredients.
Key Ingredients:
- zucchini. Shredded zucchini helps keep the brownies soft and moist without adding a strong vegetable flavor.
- oat flour. This gives the brownies structure while keeping the texture tender. Use certified gluten-free oat flour if needed.
- cocoa powder. Adds rich chocolate flavor and helps balance the sweetness from the maple syrup.
- semi-sweet chocolate chips. Melted chocolate gives the brownies a fudgier texture and deeper chocolate flavor.
- maple syrup. Adds natural sweetness and helps keep the brownies soft.
- eggs. Help bind the batter together and give the brownies structure as they bake.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Make it fully gluten-free: Use certified gluten-free oat flour if needed.
- Make it dairy-free: Use dairy-free butter and dairy-free chocolate chips.
- Add extra chocolate: Stir a handful of chocolate chips into the batter before baking for a richer brownie.
- Use a different sweetener: Honey can be used instead of maple syrup, but the flavor and texture may change slightly.
- Add chopped nuts: Walnuts or pecans can be folded into the batter for extra texture.
How to Make Zucchini Brownies:
- Step 1: Preheat the oven to 350°F. Line an 8x8 baking dish with parchment paper. Melt the butter and semi-sweet chocolate chips together in a medium saucepan over low heat, stirring often until smooth.
- Step 2: Remove the pan from the heat and let the chocolate mixture cool slightly. Whisk the maple syrup, eggs, and vanilla extract directly into the saucepan until smooth.
- Step 3: Add the oat flour and cocoa powder, then stir until just combined. Fold in the shredded zucchini.
- Step 4: Pour the batter into the prepared baking dish and spread it evenly. Bake for 25-30 minutes, or until the edges are set and the center no longer jiggles.
Recipe Notes & Tips:
- Do not drain the zucchini: The moisture from the shredded zucchini helps keep the brownies soft and fudgy.
- Let the chocolate mixture cool slightly: Give the melted butter and chocolate a few minutes to cool before whisking in the eggs so they do not scramble.
- Stir just until combined: Once the oat flour and cocoa powder are added, mix only until the batter comes together.
- Use certified gluten-free oat flour if needed: Oats can be cross-contaminated with wheat, so certified gluten-free oat flour is best for a fully gluten-free brownie.
- Cool completely before slicing: The brownies need time to set after baking so they hold together and slice cleanly.
How to Store:
Room Temperature: Store Zucchini Brownies in an airtight container at room temperature for up to 2 days.
Refrigerator: Store them in the refrigerator for up to 5 days. They will be firmer when chilled, so let them sit at room temperature for a few minutes before serving if you want a softer texture.
Freezer: Freeze brownies in a freezer-safe container for up to 2 months. Place parchment paper between layers so they do not stick together.
Zucchini Brownies FAQs:
No, you do not need to peel the zucchini. The peel softens as the brownies bake and blends into the batter, especially when the zucchini is finely shredded.
No, do not squeeze the zucchini for this recipe. The moisture from the shredded zucchini helps keep the brownies soft and fudgy.
They may be underbaked or sliced before fully cooling. Let the brownies bake until the edges are set and the center no longer jiggles, then cool completely before slicing so they have time to firm up.
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Zucchini Brownies
Ingredients
- ½ cup butter
- ½ cup semi-sweet chocolate chips
- ½ cup maple syrup
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup oat flour
- ½ cup cocoa powder
- 1 cup shredded zucchini
Instructions
- Preheat the oven to 350°F. Line an 8x8 baking dish with parchment paper.
- Melt the butter and semi-sweet chocolate chips together in a medium saucepan over low heat, stirring often until smooth.
- Remove the pan from the heat and let the chocolate mixture cool slightly.
- Whisk the maple syrup, eggs, and vanilla extract directly into the saucepan until smooth.
- Add the oat flour and cocoa powder, then stir until just combined.
- Fold in the shredded zucchini.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 25-30 minutes, or until the edges are set and the center no longer jiggles.
- Let the brownies cool completely before slicing.
Nutrition
Notes
- Do not drain the zucchini: The moisture from the shredded zucchini helps keep the brownies soft and fudgy.
- Let the chocolate mixture cool slightly: Give the melted butter and chocolate a few minutes to cool before whisking in the eggs so they do not scramble.
- Stir just until combined: Once the oat flour and cocoa powder are added, mix only until the batter comes together.
- Use certified gluten-free oat flour if needed: Oats can be cross-contaminated with wheat, so certified gluten-free oat flour is best for a fully gluten-free brownie.
- Cool completely before slicing: The brownies need time to set after baking so they hold together and slice cleanly.
Michelle says
Perfect idea for what to do with all the extra zucchini. So delicious!