• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

 logo

  • Recipes
    • Breakfast
    • Sides
    • Soup
    • Main Meals
    • Healthy
    • Dessert
    • Drinks
  • Eating Out
  • About Me
    • Privacy Policy
  • Resources
    • Must Have Kitchen Tools
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest

Zucchini Brownies

Jun 24, 2019 · 10 Comments

Jump to Recipe
Hand holding a square of zucchini brownies

Incredibly moist and fudgy, dark and decadent brownies that are made with NO butter or oil, whole wheat flour, and have a good heaping of zucchini hiding inside that you can’t even taste. Perfect to trick your kids into having a healthy dessert- and grown ups will LOVE these zucchini brownies too.

I like my brownies dark, fudgy and wicked. I didn’t think I’d like them made with whole wheat flour and zucchini. Boy, was I wrong. I had leftover zucchini from this amazing recipe, and I could have gone the typical zucchini fritter route but I did a little google search and stumbled upon this gold mine of a recipe. My daughter can smell a dessert that’s been made healthy from a mile away. It’s actually uncanny how she can tell if I’ve used whole wheat flour or some other trick. This fooled her! And because of that and how incredibly tasty these are, these will become a regular in my house.

The cast of ingredients:

You need grated peeled zucchini. I had leftover cores from the stuffed zucchini recipe I had made a few days before that I had stored in a ziploc bag in the fridge. I just processed them in a food processor until finely grated , but you can just peel and grate whole zucchini.

You also need eggs, vanilla, coconut sugar or regular, baking soda, salt, whole wheat flour (or regular), chocolate chips, cocoa powder, and yogurt. The original recipe calls for applesauce but I didn’t have any on hand and I saw a reviewer had tried using yogurt instead so I did the same. Worked out perfectly.

The original recipe also calls for Dutch processed cocoa powder (usually European brands and darker in color than natural cocoa powder), but I used Hersheys natural cocoa powder and again, turned out great. I wouldn’t skimp on the sugar here, the semi sweet chocolate and cocoa powder combined give a really intense chocolate flavor and you need that 3/4 cup of sugar to balance it out.

The method:

So easy. No mixer required, no creaming, no melting. You basically stir together the wet ingredients (eggs, vanilla, yogurt) then add the coconut sugar, mix and let it sit 5 minutes for sugar to dissolve. In a separate bowl, you mix together your dry ingredients (flour, baking soda, salt, and cocoa powder). It’s a good idea to sift our cocoa powder if it has any lumps. You then add wet to dry ingredients, stir until just combined, then fold in grated zucchini and chocolate chips. Don’t over mix so you don’t get tough, cakey brownies. The only thing that might give you any trouble is grating the zucchini which is why using a food processor is a great hack.

The bake:

The oven should be preheated to 180 C or 350 F. Your prepared batter goes in an 8 inch square pan that’s been lightly greased and lined with parchment paper. The original recipe calls for baking 30-35 minutes but I baked this only 20 minutes. You basically bake until a toothpick inserted in the center comes out with moist sticky crumbs. Not wet goo, nor should the toothpick be dry. The reason I checked earlier than the stated time was that some comments on the original recipe said their brownies were cakey, and I one culprit of cakey brownies is over baking. For me 20 minute was perfect, The zucchini brownies were fudgy and glorious, with slightly cakier more set edge pieces. Allow to cool before slicing, or just dig in warm- no judgement here!

9 pieces of zucchini brownies cut up with chocolate chips on top

Storing your brownies:

I stored these in an airtight container in the fridge since they have more moisture than regular brownies. Any time I wanted a piece, I’d microwave it for 10 seconds and eat it warm and gooey. They’ll last 2 days tightly wrapped at room temperature or 5 days in the fridge.

Zucchini Brownies

Fudgy, moist delicious and decadent healthy brownies. You won't believe there is zucchini hidden in these or that they are made with zero fat!
5 from 4 votes
Print Pin
Rate
Course: Dessert
Cuisine: American
Keyword: chocolate, zucchini
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 12 people
Calories: 140kcal
Author: Farah Abumaizar

Ingredients

  • 2 large eggs
  • 1 tbsp vanilla extract
  • 3/4 cup coconut sugar (or regular)
  • 1/4 cup yogurt (or applesauce for dairy free)
  • 1 cup whole wheat flour or regular
  • 1/2 cup cocoa powder (natural or dutch process)
  • 1 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2-2 cups peeled grated zucchini (200 g to 300, I used 200) I used the inner part of baby marrow from another recipe
  • 1 cup semisweet chocolate chips plus extra for sprinkling on top

Instructions

  • Preheat the oven to 180 C (350 F). Grease a 8×8 inch baking pan and line with parchment paper.
  • In a large bowl, mix together eggs, vanilla, coconut sugar, and yogurt or applesauce until well combined. Let the mixture sit for 5 minutes so coconut sugar dissolves.
  • In a separate bowl mix together flour and cocoa powder (sift the cocoa powder if it is lumpy), baking soda and salt until well combined and no lumps remain.
  • Add the dry ingredients to the wet and mix until just combined, then fold in zucchini and chocolate chips.
  • Spread the batter into the prepared pan, sprinkle extra chocolate chips on top, then bake 20-25 minutes. A toothpick should come out with sticky crumbs on it but not totally wet goo. If you over bake, these will be cakey.

Notes

Recipe adapted from Texanerin
Store leftover brownies in an airtight container 2 days at cool room temperature or up to one week in the fridge.
Tried this recipe?Mention @everylittlecrumb or tag #everylittlecrumb!

Nutrition

Calories: 140kcal

If you like chocolate, you might be interested in these recipes:

Dulce de leche Brownies

Unbelievably Moist Chocolate Bundt Cake

Chocolate Loaf Cake

For more healthy desserts:

Healthy Blueberry Crisp

Chocolate Date Truffles

Chocolate Avocado Smoothie Bowl

Did you make this? Tag @everylittlecrumb on Instagram or hashtag #everylittlecrumb and I’ll share your images!

Dessert, Healthy, Recipes brownies, chocolate

Previous Post: « Middle Eastern Stuffed Zucchini (Vegetarian Koosa Mahshi)
Next Post: Strawberry Poke Cake »

Reader Interactions

Comments

  1. Michelle Miller says

    June 25, 2019 at 9:03 am

    5 stars
    Ah I love a good zucchini-based dessert! Such a great trick, isn’t it? Great recipe!!

    Reply
    • Farah Abumaizar says

      June 25, 2019 at 9:06 am

      Thanks Michelle! Definitely a great trick 😍

      Reply
  2. Dannii says

    June 25, 2019 at 10:38 am

    5 stars
    Such a great way to give a treat a little veggie boost.

    Reply
    • Farah Abumaizar says

      June 25, 2019 at 12:47 pm

      Chocolate conquered all am I right!

      Reply
  3. Annie @ Annie's Noms says

    June 25, 2019 at 10:56 am

    These look soooo rich and fudgy! I can’t believe there’s no butter or oil, they look incredible! This is a great way for kids to get some veg.. oh and me because I need hidden veg too haha!

    Reply
    • Farah Abumaizar says

      June 25, 2019 at 12:47 pm

      Yes it was so nice having something so chocolatey with zero guilt!! Thanks Annie !

      Reply
  4. Milica Vladova says

    June 25, 2019 at 11:28 am

    5 stars
    I could have never guessed these delicious desserts contain zucchinis! Yummm!

    Reply
    • Farah Abumaizar says

      June 25, 2019 at 12:48 pm

      Thanks Milica! You can’t even taste the zucchini

      Reply
  5. Jacqueline says

    June 25, 2019 at 12:41 pm

    5 stars
    These zucchini brownies really do look rich and decadent. Love the idea of the hidden zucchini! Can’t wait to try them!

    Reply
    • Farah Abumaizar says

      June 25, 2019 at 12:49 pm

      I hope you like them as much as we do!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Get more stuff

Subscribe to our mailing list and get interesting stuff and updates to your email inbox.

Thank you for subscribing.

Something went wrong.

we respect your privacy and take protecting it seriously

FeedFeed

Featured Recipes

Nana tea

Halal Guys Chicken and Rice

Aish El Saraya

Instant Pot Enchilada Soup

Death By Chocolate Zucchini Bread

More

Footer

everylittlecrumb

Farah Abu Maizar | Food Lover
Good morning! If there’s one thing we like doing Good morning! If there’s one thing we like doing, it’s experimenting with breakfast dishes 🍳.These beauties are froached eggs- poached eggs that are lightly fried and seasoned with breadcrumbs. Best of both worlds! Creamy poached eggs, runny yolk but a little crisp on the white part of the eggs. So good! Inspired by @sveverything , we used our sous vide machine for this but you can do this with regular poached eggs. Recipe can be found linked in bio or at https://everylittlecrumb.com/froached-eggs/ . Team runny yolk anyone? 
.
.
.
.
.
#eggs #poachedeggs #poachedegg #eggsontoast #beautifulcuisines #tasty #delish #foodphotography #foodstyling #foodstylingandphotography #cheeseontoast #foodblogger #foodie #breakfast #brunch #instayum #yum #brunch #tastingtable #f52community #food52 #yolkporn #friday
How I spend a lot of my weekends😂. Nothing like How I spend a lot of my weekends😂. Nothing like a big bowl of cookie dough to say weekend mode on! Are you like me and end up eating more dough than actual cookies? My foolproof recipe I use and post time and time again 👇🏼(and often double the batch so I can store some in the freezer!)

Ingredients:
1 stick butter, softened 113 g
3/4 cup tightly packed brown sugar (I like using 1/2 cup light brown and 1/4 cup dark brown, but you can use either or) 150 g total
1/4 cup white sugar 50 g
1 egg, room temperature
1 tsp vanilla extract
1 3/4 cup all purpose flour 220 g
3/4 tsp baking soda
1/4 tsp salt
1 cup semi-sweet chocolate chips or chunks
flaky salt for topping, optional

Instructions:
-In the bowl of a stand mixer fitted with a paddle attachment, or a handheld mixer, cream together butter, brown sugar, and white sugar for 5 minutes on medium speed until light and fluffy.
-Once five minutes is over, add in egg and vanilla and mix until combined.
In a separate bowl, mix flour, baking soda, and salt, and mix until combined. Add these dry ingredients to the butter mixture on low speed, and mix until just combined.
-Using a wooden spoon or spatula, mix in chocolate chips or chunks until just combined. Place bowl of dough in fridge for at least 30 minutes to chill.
-While dough is chilling, heat oven to 180 C (350F). Portion dough out into heaped 1 tbsp-2 tbsp sized dough pieces on parchment paper lined baking sheets. 
-Bake for 11-12 minutes or until golden brown on the edges but still soft in the center. Cool until cookies firm up, then enjoy, still warm.
.
.
.
.
.

#chocolatecake #cookiemonster #cakestagram #cakephotos #layercake #chocolate #weekendbaking #foodblog #instayum #yummy #bakery #foodporn #foodtographyschool #foodphotography #chocolatechips #delish #foodfluffer #damnthatsdelish #cookiedough #chocatechipcookies #bakes #bakestagram #doughbowl #chocolatechips #hersheys
Bbq salmon bowls with mango avocado salsa- unbelie Bbq salmon bowls with mango avocado salsa- unbelievable! And start to finish, you can be eating these in 15-20 minutes. Save this recipe for your next meal, you don’t want to miss out!

I’ve partnered with @kilosamak to produce a few recipes with their quality seafood- I’ve tried several of their items and genuinely loved them all! They deliver seafood straight to your door for you to enjoy and cook at home. Takes all the guesswork out of trying to choose and clean fish yourself, perfect solution for someone like me who loves seafood but isn’t so great at prepping it! Check out their Instagram page on how to order, or head to the link in my bio.

This salmon has a smoky slightly sweet rub, is baked in the oven for ultimate ease, and gets piled on to rice and topped with an easy, addictive, zingy mango and avocado salsa. Adapted from @pinchofyum , I’ll make this again and again!

Ingredients:
For the salmon:
2 fillets, about 250 g each 
Spice Rub:
2 tbsp brown sugar
1.5 tsp paprika 
1 tsp garlic powder
1 tsp onion powder, optional 
1/2 tsp chili powder
1/2 tsp salt 
2 tbsp olive oil 

Mango avocado salsa:
1 diced mangos 
1 diced avocado
1/4 cup finely diced coriander 
1/4 cup finely diced red onion 
1 inch spicy green chili pepper, finely chopped
1 tsp honey
Juice and zest of one lime
Salt to taste

Method:
- Make the salsa by mixing together all the salsa ingredients and placing bowl in fridge while you make the salmon.
- Heat oven to 240C, and line a baking sheet with parchment paper. 
-Mix together all the ingredients for the salmon rub, and rub thoroughly all over the salmon, both sides.
- Bake for 10-12 minutes until salmon is opaque and cooked all the way through.
-Assemble bowls with rice, flaked pieces of salmon,and plenty of mango avocado salsa. Enjoy 😍

Catch the steps in my story!
Have you tried this pasta yet? Save this for your Have you tried this pasta yet? Save this for your next weeknight meal! Saucy macarona iltaybeen, can’t get much more comforting.  Adapted from @jedir3waish , makes for an easy delicious main that’ll make your family including kids very happy! Can find a step by step linked bio, or at https://everylittlecrumb.com/macarona/ , or in my story!

INGREDIENTS:
 
2 tbsp olive oil, divided
big pinch of salt
3 heaped tbsp tomato paste, divided 2 oz or 70 g
1 pack elbow macaroni 14 oz or 400 g
1 onion, very finely diced
1 zucchini, finely diced
1 carrot, finely diced
4-5 garlic cloves, minced
250 g ground beef
1 tsp seven spices
1 tsp turmeric
1/2 tsp paprika powder
1/4 tsp basil
1/4 tsp cinnamon powder
1/4 tsp garlic powder
1/2 tsp black pepper
1 tsp salt
1 can crushed tomatoes 14.5oz (400g)

NSTRUCTIONS
 
Bring a large pot of water to boil, add 1 tbsp olive oil and the salt, one tbsp of tomato paste, then the pack of pasta. Cook until al dente, then drain the pasta, reserving the pasta water. Set cooked pasta aside.

In a large skillet, heat the remaining tbsp of olive oil. Once hot, add the diced onion, and cook for 4-5 minutes until softened. Add the diced zucchini and carrots, and garlic and cook for a further 4-5 minutes until softened slightly.

Add the ground beef, and cook, smushing with a wooden spoon to break up the meat. Keep cooking until the beef is browned and cooked through, then optionally, drain the fat.
Add in the salt, pepper, and all the spices. Cook for another minute or so. Add the remaining 2 tbsp of tomato paste, and stir.

Add the can of crushed tomatoes and stir to combine. Bring to a simmer, then add a big ladleful of the reserved pasta water and simmer for 2-3 minutes on low heat.

Add the pasta to the sauce (I don't always add all the pasta, maybe 3/4 of the cooked amount until the finished dish is as saucy as I like). Stir to coat, cook for another minute or so until the pasta is warmed through, then enjoy!
This gorgeous tiramisu was so kindly sent to me by This gorgeous tiramisu was so kindly sent to me by @cadysweets.sa on my birthday, and we enjoyed every light fluffy bite of it. Their old account got hacked so follow along and support their new account ! They have a bunch of cakes and sweets for every occasion, so make someone or yourself happy and order one for a treat🤩! Send this to the tiramisu lover in your life 🍰.
.
.
.
.
.

#chocolatecake #magnoliabakery #cakestagram #cakephotos #layercake #chocolate #ganache #foodblog #instayum #yummy #bakery #foodporn #foodtographyschool #foodphotography #slice #delish #foodfluffer #damnthatsdelish #tiramisu #birthdaytreat #dessertbae #dessertoftheday #scoop #foodstyling #foodstylingandphotography
Easiest at home crusty bread with a great open cru Easiest at home crusty bread with a great open crumb texture. It’s the no knead bread from @breadin5 and has yet to fail me. Check my story for the step by step, and swipe for a video reveal.

Ingredients for two small loaves:
1.5 cups lukewarm water 
1/2 tbsp any type of yeast
1/2 tbsp salt
3 1/4 cup plain flour (450g)

Method:
In a large bowl, stir together the water with the yeast and salt. Try to dissolve but it’s fine if you have clumps.
2. Add flour all at once and stir, just until no flour patches remain.
3. Cover loosely with a kitchen cloth and leave it to rest for 2 hours in a warm place until risen and bubbly.
After this rest you can:
- Use dough immediately if impatient, but it’s easier to work with if cold, so maybe pop in fridge briefly
- Or, their recommended method and the one I do, leave in the fridge loosely covered for 12 hours or overnight. 
Refrigerated dough lasts up to two weeks, and flavor depends over time!
4. The next day, the dough might look deflated. That’s fine! When ready to bake, divide dough in half (I got two 400g dough balls)- it might be easier to handle if you sprinkle the dough lightly with flour, and take the half you are going to bake out of the fridge. Let it rest on a parchment paper lined baking sheet 40-90 minutes. The longer the more interior bubbles you should have. Preheat oven to 235C (450F), and after rest, make a few deep slashes in the dough with a sharp knife.
5. Place in the middle rack of the oven, and on the bottom rack place a roasting pan that had about a cup of hot water in it. This will create steam which gives a crustier crust!
6. Bake for 30-35 minutes or until deep golden brown.
7. Let it cool completely before enjoying!
.
.

.
.
.

#damnthatsdelish #foodfluffer #thebakefeed #feedfeed #tastingtable #forthemaking #BHGfood #foodblogfeed #bakedfromscratch #bakinglove #f52grams #foodbloggerpro #bakersofinstagram #TOHfoodie #foodphotography #canonphotos #bread #instayummy #kitchn #huffposttaste #food #dough #foodie #nokneadbread #homemadebread #doughter
Good morning! With dine in still closed in Saudi, Good morning! With dine in still closed in Saudi, Friday pancakes are fast becoming a tradition. And honestly, I don’t think I’ve had better pancakes at any restaurant recently! The easiest, fluffiest diner style pancakes are a huge hit in our family, find the recipe below adapted from @allrecipes . I like to barely warm the oven (110C or so) and keep the finished pancakes in a pan in the oven until I’m done with all the batter so they stay warm and perfect 👌🏼.

Ingredients
3/4 cup milk 170g
1 tbsp white vinegar
1 cup flour 125g
2 tbsp sugar 25g
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg room temperature
1/2 tsp vanilla
2 tbsp butter, melted 28g

Instructions:
-In a large bowl, combine the milk and vinegar, and let aside to stand for 5 minutes until curdled. Whisk to combine.
-In a separate large bowl, mix together the flour, sugar, baking powder, baking soda and salt.
-Add an egg, the vanilla and the melted butter to the buttermilk and whisk to combine.
-Add the dry ingredients all at once to the wet, and whisk until flour patches disappear. A few lumps are fine, but don't over mix.
-Let the batter rest for 5-10 minutes while you heat a pan on the stove.
lightly grease the pan with nonstick spray or butter, and pour about 1/4 cup of batter on the pan. Cook for 2-3 minutes on each side or until golden brown. (Flip the first time once you see bubbles form and the edges of the pancake dry up).
-Enjoy with toppings of your choice!
.
.
.
.
.
#pancakes #pancakerecipe #blueberrypancakes #maplesyrup #breakfast #morningslikethese #fridaymorning #flatlay #foodfluffer #breakfastrecipes #breakfastfood #breakfastofchampions #pancakelover #food #foodtography #foodtographyschool #foodphotography #delish #foodphotos #weekendbreakfast #eatingathome #recipeoftheday #foodporn #foodflatlay #blueberries #trayoftheday
One of my photos from my shoot @tackle.baks . How One of my photos from my shoot @tackle.baks . How insane does this tom yum soup look? For those who haven’t tried this casual seafood spot yet, you really should! The food is great and priced very reasonably, and they have some menu items I’m obsessed with like their crispy fish burger, the salmon poke salad and the creamy truffle shrimp👌🏼. They currently have a delivery offer going for only 5SAR on HungerStation, so no time like the present! Have I tempted you with this photo of the tom yum soup? I’m hungry just writing this caption🤤.
.
.
.
.
.
#soup #tomyum #tomyumsoup #food #foodphotography #canonphotography #canon #seafood #seafoodlover #shrimp #delish #beautifulcuisines #foodtographyschool #foodtography #foodblogger #instayum #lonelyplanetfood #dametravelerfoodie #soupseason #restaurantphotography #khobar #tastemade #tastingtable #foodfluffer
Load More... Follow on Instagram

Copyright © 2019 on the Seasoned Pro Theme