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Healthy Zucchini Brownies Recipe | Easy Guilt-Free Treat

Fudgy, moist zucchini brownies sweetened with maple syrup and rich with cocoa and dark chocolate chips. They mix in one bowl and bake into an indulgent yet wholesome treat.
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Prep Time 15 minutes
Cook Time 24 minutes
Total Time 1 hour 9 minutes
Servings 16 squares

Ingredients
  

Ingredients

  • 1 packed cup finely shredded zucchini, lightly squeezed to remove excess water
  • 2 large eggs, room temperature
  • 1/2 cup pure maple syrup (or honey)
  • 1/4 cup melted coconut oil (or avocado oil)
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened cocoa powder (Dutch-process or natural)
  • 3/4 cup whole-wheat pastry flour (or 1 cup superfine almond flour for gluten-free)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/3 cup dark chocolate chips (70% cacao or higher), plus extra for topping
  • Optional: 2 tablespoons mini chocolate chips or chopped nuts
  • Optional for sweeter brownies: 2 tablespoons coconut sugar

Instructions
 

Instructions

  • Preheat the oven to 350°F (175°C) and line a 9x9-inch pan with parchment, leaving overhangs.
  • Finely shred the zucchini and gently squeeze in a clean towel to remove only excess water.
  • In a large bowl, whisk the eggs, maple syrup, melted coconut oil, and vanilla until smooth and glossy.
  • Sift or sprinkle in the cocoa powder, baking soda, and salt, then whisk to combine.
  • Stir in the flour just until no dry spots remain without overmixing.
  • Fold in the shredded zucchini and dark chocolate chips; the batter will be thick.
  • Spread the batter evenly in the prepared pan and sprinkle a few extra chocolate chips on top.
  • Bake for 20 to 24 minutes until edges are set and a toothpick in the center comes out with moist crumbs.
  • Cool in the pan for 30 minutes, then lift out and let cool completely before slicing into 16 squares.

Notes

Use small to medium zucchini for less water and better flavor. If using almond flour, skip wheat flour entirely and add 1 tablespoon extra cocoa for structure. For a sweeter brownie, add 2 tablespoons coconut sugar. Do not oversqueeze zucchini or overbake to keep brownies fudgy. Store airtight at room temperature for 2 days, in the fridge up to 5–6 days, or freeze up to 3 months.