Real Healthy Zucchini Brownies

The secret to perfectly moist brownies? Add some zucchini!

Hmmmmm, what to do with all the zucchini from the garden?

Make brownies?!?

Yes! This recipe is so much fun 🙂 Zucchini adds moisture and is virtually undetectable.

I brought a plate of these to a family 4th of July party yesterday for some taste-testing feedback. Without telling anyone about the secret ingredient, I put the plate out, then sat back to watch for honest reactions.

The kids immediately gobbled them up and my nephew came over to ask for the recipe.

Ha! The look on his face was priceless.

Real Healthy Zucchini Brownies
A Recipe by Diana Keuilian
4.3 from 3 reviews

Prep time
Cook time
Total time
INGREDIENTS
Serves 16

  • 5 oz dark chocolate, 72% or higher cocoa content
  • ¼ cup coconut oil
  • 2 omega-3, free range eggs
  • ¼ cup raw honey
  • 2 teaspoons vanilla extract
  • ¼ teaspoon almond extract
  • 1 cup blanched almond flour
  • ¼ cup unsweetened cocoa powder
  • 1½ teaspoons baking soda
  • ¼ teaspoon salt
  • 1½ cups shredded zucchini
INSTRUCTIONS

  1. Preheat oven to 350 degrees F. Grease an 8×8 pan with coconut oil, then dust with blanched almond flour. Set aside.
  2. In a double boiler, gently melt the chocolate. (If you don’t have a double boiler then fill a skillet with a few inches of water and set a small pot in the water, place over very low heat.) Add the coconut oil and honey, mix until fully combined. Remove from heat and set aside to cool.
  3. In small bowl combine the eggs, vanilla and almond extracts. Add the cooled chocolate mixture.
  4. In a medium bowl combine almond flour, cocoa powder, baking soda and salt. Pour in the wet ingredients and mix until fully combined.
  5. Using a food processor, shred the zucchini. Then place on a cutting board and finely chop the shredded pieces. Having very tiny pieces of zucchini is the key to making this recipe work!
  6. Fold the zucchini into the batter. Pour into prepared pan and bake for 25 minutes, or until fully set. Allow to cool in the pan for at least 30 minutes before cutting. *Tip: Use a serrated, plastic knife to cut your brownies — this makes it less likely to crumble.
NUTRITION

Calories: 116     Fat: 8 g     Carbohydrates: 7 g     Sodium: 102 mg     Fiber: 2 g     Protein: 3 g    

 

Hiding veggies in recipes is fun! Here are some more:

Black Bean Brownies

Colorful Pancakes

Comments

  • Rebecca July 10, 2012 at 4:31 am

    I’m sooo excited to make these!, I bet Dante (13yr old) will love them! I won’t tell him what’s in them, let’s see if he notices ;). Thanks Diana!!! You rock!

    • Diana July 10, 2012 at 8:32 pm

      Yay! Let me know how they turn out!

  • Valentines Day Treat February 22, 2013 at 5:57 am
  • Diane Anderson August 17, 2013 at 8:44 pm

    I made these a couple of days ago to take to a picnic…..they were amazingly delicious! The brownies are super moist, light, very chocolaty and not too sweet. Perfect! When I told my friends that they were grain free, and healthy, no one believed me. Really, these are seriously good!!

  • Tracey January 16, 2014 at 3:11 am

    These sound delish. Can they be made sugar free?
    Maybe with stevia or xylitol ?

    • Diana January 19, 2014 at 8:41 pm

      Hi Tracey,
      You could certainly swap out the honey for a little stevia or xylitol. Let me know how you like it that way!

  • Robin Hall May 14, 2014 at 8:44 pm

    I tried these, but I think they might need a bit more sweetening. I personally find them pretty good as is, but my family turned up their noses at them. I think that I might want to add perhaps a 1/4 c. of coconut sugar to add additional sweetness or perhaps another 1/4 c. honey. What do you think, Diana?

    • Diana May 14, 2014 at 8:53 pm

      Hi Robin,
      Add another 1/4 cup of honey to increase the sweetness. Thanks for sharing!

  • Hélène October 19, 2015 at 1:08 am

    Very yummy, I too think they might a hint more sweetness, but that’s probably because I used 100% unsweetened chocolate.

    • Diana April 3, 2016 at 7:45 pm

      Hi Helene,
      Add another 1/4 cup of honey to increase the sweetness. Thanks for sharing!

  • Jo April 2, 2016 at 4:08 pm

    This is an amazing recipe, I replaced the almond flour which I couldn’t get with ground almonds and it worked perfectly, my family were amazed there was courgette inside!

    • Diana April 3, 2016 at 7:46 pm

      Hi Jo,
      Awesome! I’m so glad that you enjoyed this recipe 🙂

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