Healthy Zucchini Brownies
Listen, I never thought I’d be the mom sneaking veggies into dessert, but here we are! These healthy zucchini brownies changed everything in my kitchen. They’re so rich and chocolatey that my husband ate three before asking what made them so good.
The secret? Fresh zucchini that disappears completely into fudgy perfection. I love that they’re naturally sweetened and don’t leave me feeling gross after eating them. Best part? You mix everything in one bowl, and they’re ready in 40 minutes. Pure magic!
Why You’ll LOVE These Brownies
Trust me, once you try these, you’ll make them every week just like I do!
- Sweet without the guilt: Maple syrup does all the work here.
- No flour needed: The peanut butter handles everything like magic.
- Sneaky veggies: Your kids will never know they’re eating zucchini.
- Super quick: I whip these up in one bowl in ten minutes.
- Works for everyone: My gluten-free friends love these too.
Ingredients You’ll Need
Here’s what you’ll grab from your pantry – I put the exact amounts in the recipe card below.
- Natural peanut butter: Get the runny kind that drips off your spoon.
- Pure maple syrup: This makes everything taste amazing without fake sweeteners.
- Fresh zucchini: Just grate it up and don’t worry about squeezing it.
- Cacao powder: This gives you that deep chocolate taste we all crave.
- Ground flaxseed: Works like an egg to hold everything together perfectly.
- Baking soda: Just a pinch to make them fluffy.
- Chocolate chips: Because more chocolate is always better, right?
If you are a brownie lover…. You have to try our other favorites, like these Sweet Potato Brownies, Vegan Sweet Potato Brownies, or Fudgy Red Velvet Brownies.
How to Make Healthy Zucchini Brownies
Who says brownies can’t be healthy? These fudgy, secretly nutritious treats are incredibly easy to make and so delicious. Let’s bake!
Step 1: Prepare Your Pan
Get ready… Turn your oven to 350°F and spray your 8×8 baking pan with cooking spray so the brownies pop right out.
Step 2: Mix Wet Ingredients
In a large mixing bowl, grab ¾ cup peanut butter, ⅓ cup maple syrup, 1 teaspoon vanilla, and 1 cup grated zucchini and whisk them up.
Step 3: Add Dry Ingredients
Using your whisk, dump in ¼ cup cacao powder, 2 tablespoons flaxseed, ¾ teaspoon baking soda, and ¼ teaspoon salt, and stir well.
Step 4: Fold in Chocolate
Chocolate time! With your rubber spatula, gently mix in ⅓ cup chocolate chips, but save some extra ones to sprinkle on top because they look pretty.
Step 5: Bake the Brownies
Use your rubber spatula to spread everything in your prepared pan, add those extra chips on top, and bake for 25-30 minutes until they look set.
Tips for the Best Zucchini Brownies
I learned these tricks the hard way, so you don’t have to mess up like I did!
- Keep the zucchini wet: Don’t squeeze out the water – that’s what makes them fudgy.
- Get drippy peanut butter: The thick stuff just doesn’t work as well.
- Wait to cut them: I know it’s hard, but let them cool completely first
- Chill them overnight: They get SO much better in the fridge – seriously!
- Don’t overbake: They should still look a tiny bit underdone when you take them out.
Variations and Substitutions
Want to mix things up? Here’s what works and what doesn’t from my kitchen experiments.
- Try almond butter: Tastes different but still amazing if you can’t do peanuts.
- Use a real egg: One egg instead of flax makes them a bit fluffier.
- Make them sweeter: Bump the maple syrup up to ½ cup if you like them super sweet.
- Go nut-free: Sunbutter works, but they won’t be as fudgy.
- Double the chocolate: Because sometimes you just need ALL the chocolate chips.
Make-Ahead and Storage Tips
I always make a double batch because they disappear so fast! Keep them in the fridge for up to a week in a sealed container. They actually taste better the next day – something magical happens overnight.
You can freeze them for 3 months, too. Just thaw them in the fridge or zap them in the microwave for a few seconds. SO GOOD!
Recipe FAQs
Can you taste the zucchini in these brownies?
Nope! I promise your kids won’t have a clue there’s veggies in there.
What’s the best way to shred zucchini for brownies?
Just use the big holes on your grater and don’t squeeze anything out.
How do I know when the brownies are done baking?
Stick a knife in and it should come out mostly clean with tiny crumbs.
Can I use regular eggs instead of flaxseed?
Yes! One egg makes them a little puffier but just as yummy.
What makes these brownies so fudgy without flour?
The peanut butter and wet zucchini team up to make magic happen.
How sweet are these brownies compared to regular ones?
They’re on the lighter side – add more maple syrup if you want them sweeter.
Can I freeze these brownies for later?
Absolutely! They freeze like champs for up to three months in containers.
Do these brownies need to be refrigerated?
They’re way better cold and get super fudgy in the fridge overnight.
Healthy Zucchini Brownies
Ingredients
- ¾ cup natural salted peanut butter
- ⅓ cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini don’t squeeze
- ¼ cup cacao powder
- 2 tablespoons ground flaxseed
- ¾ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ⅓ cup chocolate chips plus extra for topping
Instructions
- Preheat oven: Set temperature to 350°F and grease 8×8 inch baking pan with cooking spray for easy brownie removal.
- Mix wet ingredients: Combine ¾ cup peanut butter, ⅓ cup maple syrup, 1 teaspoon vanilla, and 1 cup zucchini until smooth.
- Add dry ingredients: Whisk in ¼ cup cacao powder, 2 tablespoons flaxseed, ¾ teaspoon baking soda, and ¼ teaspoon salt.
- Fold chocolate chips: Gently stir in ⅓ cup chocolate chips, reserving extra for topping the batter before baking.
- Bake brownies: Transfer to prepared pan, sprinkle with chips, and bake 25-30 minutes until knife comes out almost clean.
Notes
- Store brownies in the fridge for up to one week for the best texture and flavor.
- Don’t squeeze moisture from zucchini as it provides essential fudginess to the final product.
- Natural drippy peanut butter works best; thick peanut butter may need a longer baking time.
- Brownies taste even better after chilling overnight in the refrigerator for the ultimate fudgy texture.
- Freeze brownies for up to three months; thaw overnight or microwave briefly before serving.
