Zucchini Brownies (gluten-free, dairy-free options)
The gooiest zucchini brownies ever! You’d never guess these are made a little healthier and made with whole grains (but can also be made with all-purpose or gluten-free flour) or that zucchini and that applesauce takes the place of oil! With gluten-free and dairy-free options.
I don’t like zucchini at all. I’m also not a fan of “hiding” veggies in my dessert recipes, because I can always tell that they’re in there. That’s not the case with these brownies!
These healthy zucchini brownies still have sugar in them, but they’re not quite as bad as your usual brownie recipe. If you want something especially naughty, try these gluten-free brownies, which are really the best brownies ever – gluten-free or not! They can also be made with whole wheat flour.
These chocolate zucchini brownies have no added fat* (except what’s in the chocolate chips) and are full of zucchini and whole grains (but really do not taste like it!) so you can feel good about giving these to your children.
* I love healthy fats and usually load up my recipes with them. But in this one, it’s just not needed!
Really, unless your kids watch you make these, or you grate the zucchini coarsely, there’s no way that they’ll be able to tell that these brownies have zucchini in them. Or that they’re whole wheat or whole spelt. The gluten-free version also doesn’t taste gluten-free!
Want some more kid-friendly recipes? Try my no-bake oatmeal cookies. They’re whole grain and naturally gluten-free + vegan. And perfect for the lunch box!
This whole wheat banana bread is also a favorite and you can always toss in some walnuts or chocolate chips for something different.
And if you have portion control issues, these brownies halve beautifully! Use a 9″ x 5″ loaf pan and bake for only 14 minutes.
I highly recommend not decreasing the amount of chocolate chips in the batter. You can definitely skip the ones on top, but these zucchini brownies rely on the sweetness and flavor from the chocolate chips!
I’m pretty sure you’d be disappointed if you didn’t use the chocolate in the batter. And I definitely don’t want that!
Be sure to use Dutch-process cocoa powder in these zucchini brownies. If you use the regular natural kind (like Hershey’s), these zucchini brownies will likely come out cakey instead of nice and fudgy like you see!
Besides, once you have some Dutch-process cocoa powder, you’ll be able to make these whole wheat chocolate cupcakes! They’re seriously just as delicious as traditional cupcakes made with all-purpose flour.
If you don’t mind the brownies being a bit cakey and prefer to use regular cocoa powder, then go for it! Some commenters have mentioned making them with regular cocoa powder and loving them.
Have more zucchini to use? This chocolate zucchini bread also looks great! As do these zucchini muffins.
Enjoy!
Zucchini Brownies (gluten-free, dairy-free options)
Ingredients
- 2 large eggs 50 grams each, out of shell
- 1 tablespoon vanilla extract
- 3/4 cup coconut sugar or unrefined sugar or granulated sugar
- 1/4 cup (60 ml) unsweetened applesauce
- 1 cup (125 grams) flour see notes
- 1/2 cup (55 grams) Dutch-process cocoa powder (using regular cocoa powder may result in cakey brownies)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups (280 to 320 grams) zucchini peeled and grated
- 1 cup semi-sweet chocolate chips + 1/2 cup mini chocolate chips to sprinkle on top, for dairy-free, use Enjoy Life Chocolate Chips
Instructions
- Preheat the oven to 350 degrees F (176 degrees C) and line an 8″x8″ pan with parchment paper or spray with baking spray.
- In a large bowl, mix together the eggs, vanilla, coconut sugar, and apple sauce and let this sit for 5 minutes to let the coconut sugar dissolve.2 large eggs, 1 tablespoon vanilla extract, 3/4 cup coconut sugar, 1/4 cup (60 ml) unsweetened applesauce
- In a separate medium bowl, mix together the flour, cocoa powder (sifted if lumpy!), baking soda and salt. Make sure there are no clumps before going on to the next step.1 cup (125 grams) flour, 1/2 cup (55 grams) Dutch-process cocoa powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt
- Add the dry mix to the wet, gently stir until combined. Be sure not to over mix!
- Then fold in the zucchini and 1 cup chocolate chips.2 cups (280 to 320 grams) zucchini, 1 cup semi-sweet chocolate chips
- Pour the batter into the pan and even the surface with a spatula.
- Sprinkle 1/2 cup mini chocolate chips on top.
- Bake for 20 – 30 minutes (14 minutes for the half batch) or until a toothpick inserted in the middle doesn’t come out gooey. It might still be sticky – just not have raw batter on it.
- Store in an airtight container for up to 2 days at room temperature or up to one week in the refrigerator. I recommend storing them in the refrigerator right from the beginning due to their high moisture content.
Notes
- Some commenters mentioned that baking soda doesn’t make sense in this recipe. I agreed with them and have tried this recipe twice without baking soda. They came out rubbery and absolutely disgusting both times. I don’t understand why, but baking soda definitely works and is absolutely necessary here! Please DO NOT try them without baking soda. Thanks!
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
No kids yet, but I am going to work on making more “clean” meals for my husband and I!
Even more whole foods and more organic!
Hoping to use a lot less sugar and also more of the good grains and fats.
I’m working on adding more veggies to their diet, and this recipe is exactly what I needed! I never thought of incorporating them through desserts. Thank you
These look fudgy and decadent – I cannot believe there’s no added fat!
We don’t have kids but I’m constantly trying to incorporate more veggies in our diet. Not always an easy task with my veggie-hating husband :)
These brownies look decadent! And so healthy! Sneaking in veggies into my kiddos food is something I plan on doing a lot this year. :)
i am well on my way to having a healthy routine (chocolate is a bit tough to give up ;)) but breakfast is a MUST!! usually eggs and some form of protein. lunch is protein and veggies. dinner is usually the same! i am trying to get the hubby on the same page, that is my goal!
These look amazing and my kids will be excitd about the zucchini! They love zucchini bread and zucchini bites so this recipe, I’ll add to my zucchini collection :).
They shall eat more veggies- whether they like or know it or not! Thanks for the giveaway!
Oh…these look sooo good!
Hallo Erin, your chocolate zucchini brownie looks so good, normally I don’t like zucchini, it’s great way to prepare it chocolate. :-)
More veggies as snacks and less sugar as snacks.
Thanks!
Love that you snuck some zucchini into these brownies! I don’t have kids but I’m always trying to encourage my family to eat more veggies (we like to grill or roast them) and eliminate as many processed foods from our diets as we can.
yum!! these look SO good! i love that you lightened these up!! unbelievable!
yum! these look so good.
I will be preparing more vegetable dishes.
Wow, these look divine! I’m gonna have to make them. :-)
I hope you’ll enjoy them, Jessica! Let me know how they come out. :)
Your brownies sound so delicious wish I had some zucchini to make some plus all the other ingredients. Thanks for sharing. am definitely saving this recipe.
Yum, those brownies look good! I’d like to cook more of our dinners at home and include more veggies in our meals!
Those look delicious! But I thought it said “grain-free” instead of “whole grain” :P Guess I can’t eat them after all!
Aww, sorry, Erin! I promise to post some grain-free chocolate brownies soon, okay? :)