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.
I am going to make better breakfasts this year than the quick cereal and milk. Egg white scrambles with green peppers and tomatoes, healthy smoothies are on the menu!
These brownies look so delicious! Can’t believe how healthy they are :D Don’t have kids, but I need to start eating healthier. Please keep the healthy recipes coming!
More vegetables!
Less processed foods.
Make the time to prepare meals ahead of time (Sunday) so I dont take the easy route and pick up greasy, unhealthy fast food
I love your healthy recipes! Thank you for posting!
These look awesome! My son is on the GAPS diet so I can use grains or sugars or I would give these a try. Subbing honey for the sugar and almond flour for the wheat flour would probably completely wreck the texture, but I love having healthy things like zucchini in desserts.
We are eating vegetarian Mon-Fri. Meat only on the weekends.
I still have never made zucchini brownies! These might have to be the first. They look gooey and delicious, thanks for sharing! :)
OMG! I love you! I have a serious chocolate addiction and now I won’t feel as guilty when I eat a whole batch of these all by myself. Gonna share on my Facebook for all my fellow chocolate addicts/bakers.
We love zucchini and especially when paired with chocolate. We eat low fat and as much fruits and veggies as possible. We even made zucchini banana bread in the crock pot the other night, and it was excellent. Great blog!
We will eat out less frequently.
Veggies, veggies, and more veggies!
I’m working to include more vegetables in lunch!
What a wonderful cause to be participating in.
Two ways I promote healthy eating with my daughter is to limit snacks so she’s hungry at mealtimes, and to serve vegetables first. These two tactics ensure she enjoys eating her veggies!
Such an exciting giveaway – I could use new pans!!
I definitely going to have to try to make these!! <3 Awesome job :)
These look delicious! ;)
These brownies sound good. I would probably make them with some chocolate chips, just because… :-)
Wonderful that you are having an All-Clad giveaway. I had a whole set of their cookware and gave it away because my husband didn’t like having to wash them by hand.
I officially have a preschooler this year, he’ll be going half days and I plan on limiting snacks for the kids – or at least giving them HEALTHY snacks.
Great recipe, you are so creative!! I love the healthy twist on these :)