Healthy Zucchini Brownies (Fudgy & Gluten-Free)

Hi, I’m Hannah! I have a confession: I don’t trust a “cakey” brownie. For me, a brownie needs to be dense, rich, and impossibly fudgy to be worth it. However, achieving that texture usually requires sticks of butter and cups of sugar. I wanted a recipe that satisfied that intense chocolate craving but offered some nutritional redemption. Consequently, these Healthy Fudgy Zucchini Brownies have become my favorite magic trick. You genuinely cannot taste the zucchini. It simply melts into the batter, providing moisture and structure that replaces the excess oil. Furthermore, they are naturally gluten-free and sweetened with maple syrup. It is the ‘good habit’ of eating your vegetables in the most delicious way possible.

Why You’ll Love These Healthy Zucchini Brownies

• Hidden Veggies: First of all, this is the perfect way to use up that summer zucchini or sneak extra nutrients into picky eaters. The vegetable flavor completely disappears behind the rich cocoa.
• Insanely Fudgy: Additionally, using creamy almond butter instead of butter or oil creates a dense, truffle-like texture. They are not dry or crumbly.
• Gluten-Free & Dairy-Free: Moreover, this recipe uses oat flour (or almond flour) and no dairy milk, making it allergy-friendly for many people.
• One Bowl: Finally, you don’t need a mixer. Just a bowl, a grater, and a spatula.

The Simple Ingredients You’ll Need

This recipe relies on nut butter for richness and cocoa for deep chocolate flavor.

• Zucchini: To start, you need one medium zucchini. You will grate it finely. The key is that it adds moisture without making the brownies soggy (if treated right).
• Creamy Almond Butter: Next, this is the base of our fat source. It makes the brownies rich and fudgy. You can also use peanut butter, but it will have a stronger peanut flavor.
• Maple Syrup: In addition, pure maple syrup provides natural sweetness and helps make the brownies chewy. Honey works as well.
• Cocoa Powder: Use unsweetened cocoa powder or cacao powder. Since this is the main flavor, try to use a high-quality brand.
• Oat Flour: Furthermore, you can make your own by blending oats, or buy it. It keeps the brownies gluten-free and adds fiber.
• Egg: A large egg binds everything together. (See FAQ for vegan option).
• Chocolate Chips: Finally, folding in chocolate chips ensures you get a pocket of melted chocolate in every bite.

How to Make Healthy Zucchini Brownies

The most critical step is prepping the zucchini. The full, detailed recipe is in the recipe card below.

1. Grate & Squeeze: First, grate the zucchini on the small holes of a box grater. Then—and this is crucial—place the shredded zucchini in a clean towel or paper towel and squeeze out the excess water. You don’t need it bone dry, but it shouldn’t be dripping wet.
2. Mix Wets: Next, in a large bowl, whisk together the almond butter, maple syrup, egg, and vanilla extract until smooth and creamy.
3. Add Drys: Then, stir in the cocoa powder, oat flour, baking soda, and salt. The batter will be thick.
4. Fold in Veggies: After that, fold in the squeezed zucchini and the chocolate chips. The zucchini releases a little moisture as you mix, helping loosen the batter slightly.
5. Bake: Subsequently, spread the batter into an 8×8 baking pan lined with parchment paper. Bake at 350°F (175°C) for 25-30 minutes.
6. Cool Completely: Finally, let them cool in the pan effectively. They will be very soft when they come out of the oven and need time to set up and become fudgy.

Tips for the Best Fudgy Brownies

• Squeeze the Zucchini: Most importantly, if you skip squeezing the water out, your brownies will turn out gummy and wet. Give it a good squeeze.
• Don’t Overbake: Specifically, brownies continue to cook as they cool. Take them out when a toothpick comes out with moist crumbs attached, not wet batter. If you wait until the toothpick is totally clean, they might be dry.
• Let Them Cool: For instance, it is tempting to cut them hot, but they will fall apart. Let them sit for at least 30 minutes to achieve that perfect fudgy texture.
• Use Runny Nut Butter: If your almond butter is the dry, clumpy kind at the bottom of the jar, the batter will be too stiff. Use a fresh, drippy jar for the best results.

Frequently Asked Questions (FAQ)

• Can I taste the zucchini? No, absolutely not. The cocoa powder and maple syrup completely mask the flavor. You might see tiny green specks, but the taste is pure chocolate.
• Can I make this vegan? Yes. You can replace the egg with a “flax egg” (1 tbsp ground flaxseed meal + 3 tbsp warm water, let sit for 5 minutes). The texture will be slightly softer.
• How do I store them? Because of the moisture from the zucchini, I recommend storing these in an airtight container in the refrigerator for up to 5 days. They taste even fudgier when cold!

More Healthy Desserts

• Easy Chocolate Avocado Mousse (A Healthy Dessert for Two)
• Healthy Breakfast Cookies (3-Ingredient Recipe)
• Healthy Christmas Thumbprint Cookies (Easy & Gluten-Free)

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Healthy Zucchini Brownies Recipe

Healthy Zucchini Brownies! These rich, fudgy brownies are packed with hidden veggies and made with wholesome ingredients like almond butter and oat flour.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings 9 brownies

Equipment

• Box Grater
• Mixing Bowl
• 8×8 Baking Pan

Ingredients

  

• 1 cup zucchini finely shredded and squeezed (about 1 medium zucchini)
• 1/2 cup creamy almond butter or peanut butter
• 1/2 cup pure maple syrup
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup cocoa powder
• 1/3 cup oat flour gluten-free if needed
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup chocolate chips

Instructions

 

• Preheat: First, preheat your oven to 350°F (175°C) and line an 8×8 baking pan with parchment paper.
• Prep Zucchini: Grate the zucchini. Place it in a towel and squeeze out the excess liquid. Measure 1 cup of the squeezed zucchini.
• Mix Wets: Next, in a large bowl, whisk together the almond butter, maple syrup, egg, and vanilla until smooth.
• Add Drys: Stir in the cocoa powder, oat flour, baking soda, and salt.
• Fold: Fold in the shredded zucchini and chocolate chips until combined.
• Bake: Spread the batter into the prepared pan. Bake for 25-30 minutes.
• Cool: Finally, let the brownies cool completely in the pan before slicing. They need time to set!