Dark Chocolate Zucchini Brownies are an irresistible treat for chocolate lovers. These brownies are made in one bowl with rich dark chocolate, finely shredded zucchini, and a sprinkle of flaky salt. They bake up moist and fudgy in the center with slightly crisp edges — and the zucchini adds moisture and nutrition without affecting the chocolate flavor.
Why bake with zucchini?
Zucchini is a neutral-flavored vegetable that lends moisture and texture to baked goods when shredded finely. When prepared correctly, the zucchini is undetectable in flavor but helps keep brownies and other desserts tender and slightly denser — perfect for fudgy results. It’s an easy way to add a bit of extra nutrition to treats without compromising taste.
Ingredients needed for Healthy Chocolate Zucchini Brownies…
This recipe uses simple, wholesome ingredients to produce a dairy-free, refined-sugar-reduced brownie that still tastes indulgent. The zucchini is well disguised and contributes moisture and structure.
- Dark chocolate bar — 3.5 oz (90% cocoa recommended) for deep chocolate flavor.
- Refined coconut oil — 1/2 cup, melted.
- Coconut sugar — 1 cup; a granulated, less-refined sugar alternative with a caramel-like note.
- Vanilla extract — 2 tsp to enhance the chocolate flavor.
- Zucchini — 1 cup finely shredded (squeeze out excess moisture).
- Egg — 1 large, for binding and structure.
- All-purpose flour — 1/4 cup.
- Cocoa powder — 1/4 cup for extra chocolate intensity.
- Baking powder — 1/4 tsp to give a slight lift.
- Salt — 1/4 tsp plus flaky finishing salt if desired.
How to make this recipe…
These Dark Chocolate Zucchini Brownies come together quickly. You’ll need one bowl (plus a small bowl to whisk the egg) and about 40 minutes from start to finish.
- Preheat the oven to 350°F (175°C).
- Shred the zucchini using the smallest grate to ensure fine shreds. Place the shredded zucchini in paper towels and squeeze out most of the liquid; set aside.
- Melt the dark chocolate slowly using a double boiler or a gentle heat until smooth.
- In a large bowl, combine the melted chocolate, melted coconut oil, and coconut sugar until smooth.
- In a separate small bowl, whisk the egg until foamy. Stir the egg, vanilla extract, and squeezed zucchini into the chocolate mixture until incorporated.
- Add the dry ingredients — cocoa powder, flour, baking powder, and salt — and mix until just combined and smooth.
- Line an 8×8-inch baking pan with parchment paper, pour in the batter, and smooth the top. Bake for about 23 minutes.
- Remove from the oven and let the brownies cool completely in the pan. Optionally sprinkle with flaky salt before or after cooling.
- Once cooled, use a warm knife for clean cuts and enjoy.
Dark Chocolate Zucchini Brownie Tips…
Follow these tips for the best texture and flavor:
- Grate the zucchini finely: Small shreds blend seamlessly into the batter so you won’t notice any pieces in the finished brownies.
- Remove excess moisture: Squeezing the zucchini is important so the batter isn’t too wet. Use paper towels or a clean kitchen towel and press firmly.
- Use good-quality dark chocolate: A high-cocoa chocolate bar contributes deep flavor and richness to these brownies.
- Line the pan with parchment: This makes removing the brownies easier and helps them keep their edges intact.
- Cool fully before cutting: The brownies are fudgy; cooling completely and using a warm, clean knife yields neater slices.
- Finish with flaky salt: A light sprinkle of flaky sea salt balances the sweetness and enhances the chocolate.
Storage
Store brownies in an airtight container at room temperature for up to 3 days. Because these are very moist, transfer leftovers to the refrigerator to keep them fresh for up to one week. You can also keep them refrigerated from the start if you prefer a firmer texture.
Freezing
Yes — these brownies freeze well. Place cooled squares in a freezer-safe container or bag with layers separated by parchment paper. They’ll keep well in the freezer for a couple of months. Thaw in the refrigerator or at room temperature before serving.
More recipes
- Banana Bread Cookies
- Healthy Oatmeal Chocolate Chunk Cookie Bars
- Gluten-Free Fudge Brownie Cookies
- Chocolate Tahini Brownies
- Healthy Chocolate Banana Bread
- Chocolate Baked Donuts
- Vegan Chocolate Chip Cookie Skillet
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Dark Chocolate Zucchini Brownies
- Author: Kayla Berman
- Prep Time: 15 Minutes
- Cook Time: 25 Minutes
- Total Time: 40 minutes
- Yield: 16 Brownies
- Category: Dessert
- Method: Baked
Description
Dark Chocolate Zucchini Brownies are a moist, fudgy, and chocolate-forward dessert that cleverly includes shredded zucchini for added moisture and subtle nutrition. They’re baked in a single dish and finished with a sprinkle of flaky salt if desired.
Ingredients
- 1/2 cup melted refined coconut oil
- 3.5 oz dark chocolate bar (90% cocoa)
- 1 cup coconut sugar
- 2 tsp vanilla extract
- 1 cup finely shredded zucchini, squeezed dry
- 1 egg
- 1/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/4 tsp salt
- 1/4 tsp baking powder
Instructions
- Preheat oven to 350°F (175°C).
- Grate zucchini finely and squeeze out most of the moisture using paper towels; set aside.
- Melt the dark chocolate gently in a double boiler or over low heat.
- Combine melted chocolate, melted coconut oil, and coconut sugar in a large bowl until smooth.
- Whisk the egg until foamy, then stir in the egg, vanilla, and shredded zucchini to the chocolate mixture.
- Fold in cocoa powder, flour, baking powder, and salt until the batter is smooth.
- Pour batter into a parchment-lined 8×8-inch pan and bake for about 23 minutes.
- Cool completely in the pan, then cut into squares. Optionally top with flaky salt.
- Enjoy.