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Healthy Zucchini Brownies

Healthy Zucchini Brownies

Fudgy brownies packed with hidden zucchini and sweetened with maple syrup. No flour needed and they taste like regular brownies but way healthier.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 9 Squares
Course: Dessert
Cuisine: American
Calories: 185
Ingredients Method Notes

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

Method
 

  1. Preheat oven: Set temperature to 350°F and grease 8x8 inch baking pan with cooking spray for easy brownie removal.
  2. Mix wet ingredients: Combine ¾ cup peanut butter, ⅓ cup maple syrup, 1 teaspoon vanilla, and 1 cup zucchini until smooth.
  3. Add dry ingredients: Whisk in ¼ cup cacao powder, 2 tablespoons flaxseed, ¾ teaspoon baking soda, and ¼ teaspoon salt.
  4. Fold chocolate chips: Gently stir in ⅓ cup chocolate chips, reserving extra for topping the batter before baking.
  5. 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.