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.
thanks for the recipe! adding zucchini to my grocery list. yummers!
These look great! If I use AP flour, do you think it will effect moisture level? I know whole wheat absorbs more moisture…
I actually think they’ll be okay. I use the two flours interchangeably and have never had problems. I can’t guarantee it’ll work but I *think* it will. Good luck! :)
I don’t think I’ve ever seen a zucchini brownie look THAT mouthwatering. My God! These are right my alley, girl! Great giveaway, too.
Hi Erin, these look amazing! I was trying to pin them, but couldn’t get the button to work. Maybe it’s just me, but I wanted to let you know. Thanks for the recipe! :-D
Thanks so much for letting me know! I’m working on it. :) For now, Pin It button that you see when hovering over the pictures should work!
I will definitely be making these! It is so refreshing to find a better way to make the food you love healthy, for the people you love to keep them healthy!
My god, these look absolutely fantastic! I’ve been looking for more ways to use up all this zucchini i have in my fridge, and i’m definitely going to try these!
We have been making small changes that really add up, like less sugar, less gluten, less dairy. We have also been more intentional about listening to our body to notice which foods we are sensitive to, like pasta and beans. Excited to try this one! I love tricking my sweet tooth!
I’m going to add more whole foods and less processed foods to my meals.
We already eat pretty healthily, but occasionally there’s a take out pizza night…I’m hoping to keep the freezer stocked with homemade dough so that making pizza night at home is a cinch.
Going to try this one out, Trim Healthy Mama style :)
yum!
I want to cut down on our sugar intake.
Any time I can go ahead and devour a brownie guilt free is fine by me!! These look amazing Erin!!
I NEED GLUTEN FREE DESERTS.
This year I am definitely embracing these types of healthier recipes! Starting my masters program is going to take time away from creating/making dinners that are filling and desserts that quiet my inner baking beast! Having your blog is not only making our life easier…it’s so inspiring to watch you pour out healthier creations on so many recipes!!
Using whole foods more often in our diet and less boxed, pre-prepped “food” is the goal this year! And so far so grrrreat!
Lovely recipe:)
I am trying to bake using healthier ingredients, like whole wheat flour.
Though we do pretty well, the goal is to eat even less processed foods.
These look fabulous! Definitely making them!
We are eating more salads. I love zucchini brownies! These look good.
These look amazing! Do you think you could vegan-ize them by using flax eggs?
Thanks! And I’m not sure about vegan-izing them as I haven’t tried. If you do try flax eggs, please let us know how that comes out. :) Good luck!