These healthy zucchini brownies are ultra fudgy, rich and chocolatey with plenty of chocolate chips and a sneaky serving of zucchini. They’re paleo, gluten free, dairy free and perfect for zucchini season!
If you’re looking for another way to use up summer zucchini, chocolate is always the answer! These healthy zucchini brownies are rich, seriously fudgy, and packed with melted chocolate and chocolate chips.
And don’t worry – they don’t taste like zucchini at all!
Finely shredded zucchini adds moisture to the brownies while cocoa powder, melted dark chocolate, and chocolate chips give them an intense chocolate flavor. A small amount of almond flour and tapioca or arrowroot keeps them grain free while giving them that dense, fudgy brownie texture I love.
They’re paleo, gluten free, grain free and dairy free, but they’re every bit as decadent as a classic brownie. If you have zucchini piling up in your kitchen right now, these need to be on your baking list!
Why You’ll Love These Healthy Zucchini Brownies
There is a lot to love about this recipe:
- Ultra fudgy texture: These are dense, rich brownies rather than cakey brownies.
- Loaded with chocolate: We’re using melted unsweetened chocolate, cocoa powder AND chocolate chips.
- You won’t taste the zucchini: It adds moisture without giving the brownies a vegetable flavor.
- Naturally grain free: Almond flour plus a little tapioca or arrowroot replaces traditional flour.
- Gluten free and dairy free: Perfect when you need a brownie that works for several dietary needs.
- Paleo friendly: Use paleo-friendly dark chocolate and maple or coconut sugar.
- Perfect for zucchini season: A very delicious way to use up an extra zucchini!
Ingredients You’ll Need
Here’s what you’ll need to make these fudgy zucchini brownies:
Unsweetened baking chocolate
Melted unsweetened chocolate gives the brownies an extra rich chocolate base and helps create that dense, fudgy texture.
Refined coconut oil
I like refined coconut oil here because it gives you the richness you want in a brownie without adding a coconut flavor.
Eggs + egg yolk
Two whole eggs plus an extra yolk create richness and help give the brownies their chewy, fudgy consistency.
Maple sugar or coconut sugar
Either works well. Maple sugar is my personal favorite when I want a more neutral sweetness.
Vanilla
Two teaspoons of vanilla enhances all that chocolate flavor.
Zucchini
You’ll need 1 cup of finely shredded zucchini. The most important part is squeezing it very well before adding it to the batter. More on that below!
Almond flour
Blanched almond flour keeps these brownies grain free while contributing to their moist, rich texture.
Tapioca or arrowroot flour
Just a small amount helps bind the brownies and gives them a little more chew.
Cocoa powder
Use unsweetened cocoa powder or cacao powder for an extra boost of chocolate flavor.
Baking soda and sea salt
A little baking soda provides just enough lift, while salt balances the sweetness and makes the chocolate flavor pop.
Dark chocolate
And finally – more chocolate! Fold chopped dark chocolate or chocolate chips into the batter for melty chocolate in every bite.
Do You Need to Squeeze the Zucchini for Brownies?
Yes! This is an important step for this recipe.
Zucchini contains a lot of water, and too much moisture can make grain-free brownies overly wet or gummy.
Finely shred your zucchini, place it in a clean kitchen towel or several layers of paper towels, and squeeze firmly to remove as much excess liquid as possible.
You don’t need to get every last drop out, but the zucchini should feel significantly drier after squeezing.
Tip: Measure the 1 cup of finely shredded zucchini first, then squeeze out the excess moisture.
Do You Need to Peel Zucchini for Brownies?
Nope! There’s no need to peel the zucchini.
The skin is tender and essentially disappears into the brownies when the zucchini is finely shredded. Leaving it on also makes prep much easier.
I recommend using the small holes of a box grater so the zucchini blends right into the brownie batter.
How to Make Fudgy Zucchini Brownies
These brownies are easy to make, but there are a few steps that make a big difference in the final texture.
1. Prepare the pan
Preheat your oven to 325°F and line an 8 or 9 inch square baking pan with parchment paper.
An 8-inch pan will give you slightly thicker brownies, while a 9-inch pan will produce slightly thinner brownies and may bake a bit faster.
2. Prep the zucchini
Finely shred the zucchini, measure out one cup, then squeeze it very well using a clean kitchen towel or paper towels. Set it aside.
3. Melt the chocolate
Place the unsweetened baking chocolate in a large microwave-safe bowl.
Microwave in 30-second increments, stirring between each one, until completely melted and smooth.
Stir in the melted coconut oil and set aside.
4. Combine the wet ingredients
In a separate large bowl, whisk together the eggs, egg yolk, maple or coconut sugar, and vanilla until smooth and well combined.
5. Add the dry ingredients
Whisk or stir in the almond flour, tapioca or arrowroot flour, cocoa powder, baking soda, and sea salt.
6. Finish the batter
Stir in the melted chocolate and coconut oil mixture.
Fold in the squeezed zucchini followed by the chocolate chips or chopped dark chocolate.
7. Bake
Spread the batter evenly in the prepared baking pan.
Bake for about 22–25 minutes, or until the edges are set but the center still looks slightly underdone.
Don’t wait for a completely clean toothpick! Overbaking is one of the easiest ways to lose that fudgy brownie texture.
8. Cool completely
This part requires patience, but it’s worth it.
Allow the brownies to cool completely in the pan. For the fudgiest texture and cleanest slices, refrigerate them for 1–2 hours before cutting.
The Secret to Really Fudgy Zucchini Brownies
There are three things I recommend for the fudgiest brownies:
Squeeze the zucchini well. Excess water can throw off the texture.
Don’t overbake them. Pull the brownies out when the edges are set but the middle is still slightly soft. They’ll continue to set as they cool.
Chill before slicing. These brownies become even denser and fudgier once they’re completely cooled and chilled.
If you cut into them while they’re warm, they’ll be much softer. Delicious, but messy!
Paleo Zucchini Brownies
These zucchini brownies are naturally made without grains, gluten or dairy.
To keep the brownies paleo friendly, use:
- Blanched almond flour
- Tapioca or arrowroot flour
- Maple sugar or coconut sugar
- Refined or unrefined coconut oil
- Unsweetened baking chocolate
- Paleo-friendly dairy-free dark chocolate
They’re a great option when you want a paleo dessert that still feels like a true chocolate dessert.
Gluten Free Zucchini Brownies
No gluten-free all-purpose flour blend is needed for these brownies.
A combination of blanched almond flour and tapioca or arrowroot flour provides the structure while keeping the brownies moist and fudgy.
Make sure your chocolate and other packaged ingredients are certified gluten free if needed for your dietary requirements.
Tips for the Best Zucchini Brownies
Finely shred the zucchini. Smaller pieces disappear into the brownies much better than large shreds.
Squeeze out the water. This is especially important with very large or watery zucchini.
Use blanched almond flour. Almond meal is coarser and won’t give you quite the same texture.
Don’t skip the melted baking chocolate. Cocoa gives the brownies chocolate flavor, but melted chocolate contributes to their rich, dense texture.
Don’t overbake. The center should still appear a little soft when they come out of the oven.
Cool before cutting. They firm considerably as they cool and become even fudgier after chilling.
Frequently Asked Questions
Can you taste the zucchini in zucchini brownies?
No. When the zucchini is finely shredded and mixed into the rich chocolate batter, you shouldn’t get a noticeable zucchini flavor. Its main job is adding moisture to the brownies.
Should I peel zucchini before putting it in brownies?
No. There’s no need to peel it. Finely shredding the zucchini allows the skin to blend into the brownies as they bake.
Should zucchini be squeezed before baking?
For this recipe, yes. Squeeze the shredded zucchini very well to remove excess water. Since these are grain-free brownies made with almond flour, controlling the moisture helps create the best fudgy texture.
How finely should I grate zucchini for brownies?
Use the smaller holes of a box grater if possible. Fine shreds blend into the chocolate batter more easily and make the zucchini much less noticeable in the finished brownies.
Why are my zucchini brownies too wet?
The most likely causes are zucchini that wasn’t squeezed well enough or brownies that haven’t cooled completely. These brownies firm up significantly while cooling, so give them plenty of time before slicing.
Are these zucchini brownies gluten free?
Yes. They’re made with almond flour and tapioca or arrowroot flour instead of wheat flour, making them naturally gluten free and grain free.
Are these zucchini brownies paleo?
They can be completely paleo friendly when you use paleo-friendly unsweetened baking chocolate and dark chocolate along with maple sugar or coconut sugar.
Can I use cacao powder instead of cocoa powder?
Yes. Unsweetened cacao powder can be used in place of unsweetened cocoa powder. The flavor may be slightly different depending on the brand.
Can I make zucchini brownies with a large garden zucchini?
Absolutely. Large zucchini tend to contain more water, so be especially thorough when squeezing out the excess moisture.
Can I freeze zucchini brownies?
Yes. Allow the brownies to cool completely, slice them, and freeze them in a tightly sealed freezer-safe container. Separate layers with parchment paper if you’re stacking them.
Make These Healthy Zucchini Brownies!
These healthy zucchini brownies might just become your new favorite way to use zucchini! They’re intensely chocolatey, packed with melty chocolate chips, and have the dense, fudgy texture a good brownie needs.
The zucchini adds plenty of moisture, but you’d never guess there’s a veggie hiding inside.
Whether you need a gluten-free brownie, paleo dessert, or simply have an extra zucchini waiting to be used, I hope you love these as much as I do. Grab that zucchini and let’s bake!
More Paleo Chocolate Desserts
If you’re here for the chocolate, you’ll also love:
- Best Fudgy Paleo Brownies
- Peanut Butter Stuffed Brownies
- Paleo Brookies
- Double Chocolate Chip Brownie Cookies
- Double Chocolate Zucchini Muffins
- Chocolate Frosted Donuts
Healthy Zucchini Brownies (Paleo, Gluten Free)
Ingredients
- 4 ounces unsweetened baking chocolate chopped
- 2/3 cup refined coconut oil melted
- 2 large eggs room temperature
- 1 large egg yolk room temperature
- 1 cup maple sugar or coconut sugar
- 2 teaspoons vanilla extract
- 1 cup finely shredded zucchini squeezed very dry, about 1 medium zucchini
- 1/3 cup blanched almond flour
- 2 tablespoons arrowroot powder or tapioca
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 cup dark chocolate chips or chopped dark chocolate
Instructions
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Preheat your oven to 325°F. Line an 8x8 or 9-inch square pan with parchment paper and the bottom and up the sides.
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Shred the zucchini using the small holes of a box grater. Place it in a clean kitchen towel and squeeze out as much liquid as possible, the set aside.
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In a microwave-safe bowl, melt the baking chocolate, stirring every 30 seconds, until smooth. Whisk the the melted coconut oil into the chocolate until fully combined, set aside.
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In another large bowl, whisk together the eggs, egg yolk, maple sugar and vanilla until smooth. Stir in the almond flour, arrowroot, cocoa powder, baking soda and salt, the stir the melted chocolate mixture into the batter until fully combined.
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Fold in the squeezed zucchini until evenly distributed, then stir in the chopped chocolate or chocolate chips. Spread the brownie batter evenly into the prepared pan.
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Bake for 22-25 minutes, until the edges are set and the center still looks slightly underbaked. Cool completely in the pan. For the fudgiest texture, refrigerate for 1-2 hours before slicing. Enjoy!
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