These healthy zucchini brownies have a rich dark chocolate, fudgy taste. They’re gluten-free, dairy free and nut free but oh-so-delicious nobody will ever know! Made with lots of zucchini (but you won’t taste it) and sweetened with maple syrup, coconut sugar and chocolate chips. YUM! The BEST zucchini brownies ever!
I’m always trying to make desserts that taste amazing and are nourishing to our body. Since I just picked the last few zucchinis from my garden I had to put them into brownies. I’m glad you’re here to find out about them.
These zucchini brownies are one of my favorite brownie recipes ever. I adapted it from Ambitious Kitchen. Yes, they’re gluten free, paleo, nut free and dairy free but taste like a really good traditional brownie. They are amazing, not just for a healthy brownie but any brownie!
The magical ingredient in this recipes is tahini. I love tahini! It’s a plant powered superfood full of vitamins, minerals, healthy fats and plant-based protein. The slightly nutty flavor pairs incredibly well with the bitter earthy taste of pure cacao. Tahini makes the brownies moist and chewy without using butter.
Why I Love These Zucchini Brownies
- Really, really YUMMY
- Easy to make
- Wholesome and healthy
- Gluten free and diary free
- Naturally refined sugar free
- Nut free
- Feels good in your body
- Packed with antioxidant rich zucchini
- Full of fiber, vitamins, minerals and healthy fats
These healthy zucchini brownies are everything you could want in a brownie; chewy, fudgy, moist and chocolaty. The best part is they’re full of nutrients. Also grain free, dairy free and refined sugar free! You’ll feel good eating them. Here’s what you’ll need to make them:
- Zucchini: Even when the garden is over they’re available year round. The zucchini adds lots of nutrients as well as moisture and softness to the recipe. There is more than 1 cup of zucchini in this recipe.
- Tahini: In this recipe you want a pourable tahini with a silky smooth texture. I like these two brands Kevela Organic or Soom Foods, a small women owned company founded by three sisters.
- Organic maple syrup: Maple syrup is my favorite natural sweetener because it has a mild sweet taste you don’t notice. It’s also full of nourishing vitamins and minerals. Honey can be substituted but the brownies will have honey flavor.
- Coconut sugar: This natural sweetener has a caramel like flavor to enhance the chocolate flavor. This recipe uses both maple syrup and coconut sugar.
- Coconut flour: The 2 tablespoons of coconut flour absorbs moisture and helps hold the brownies together.
- Tapioca flour: The 2 tablespoons of tapioca flour help make the brownies nice and chewy.
- Organic cacao powder: Cacao is the raw, unprocessed version of cocoa. It’s is a superfood packed with nutrients, super high in magnesium and full of fiber. It gives the brownies a rich dark chocolate taste. You can substitute a good-quality unsweetened cocoa powder.
- Coconut oil: Most of the oil in this recipe comes from the tahini. You only need 2 tablespoons of refined or unrefined for a slight coconut taste.
- Chocolate chips: The 1/3 cup of chocolate chips add texture and sweetness. I use Enjoy Life which is dairy free and gluten free.
How to Make – Step by Step
Step 3: Grate 2 small zucchinis using the small holes of a box grater. Place into a kitchen towel and squeeze to remove as much water as possible. Measure 1 cup and place into a medium bowl.
Step 5: Add the cacao powder. Mix well until well incorporated and there are no lumps.
Step 6: Stir in the flour mixture.
Step 7: Add the melted coconut oil, stir until well combined.
Step 8: Fold in the chocolate chips.
Step 9: Pour into prepared pan. Bake for 35 minutes or until a toothpick inserted into the center comes out clean.
Step 10: Allow to cool completely before cutting. This is the hard part because they smell so good. It’s the best way to make sure the brownies stay together perfectly since they will be crumbly when warm.
Serve plain or topped with a sprinkle of Maldon sea salt. It’s optional but tastes really good.
Check Out My Video For How To Make Zucchini Brownies
Store covered in the refrigerator once cooled. They will keep for up to 7 days.
To freeze the brownies, place on parchment paper, each bar separated, not touching. Store in an air tight container. When you’re ready to eat them, let the brownies thaw in the fridge and then bring them to room temperature. The brownies will last in the freezer for up to 2 months.
- Use a room temperature egg.
- Be sure you grate the zucchini on the small side of the grater. The holes on the large side will made the brownies too crumbly. Squeeze out as much water as possible. Measure after squeezing.
- I recommend weighing your ingredients using a kitchen scale. Not only is this easier it’s more accurate
- Allow the brownies to cool completely before serving. It’s easier make nice clean cuts once they’ve cooled. They are crumbly when warm.
Can I make these zucchini brownies vegan?
Yes, use 1 flax egg in place of the regular egg. Choose a vegan/dairy free chocolate as well.
If you like fudgy, moist, chocolaty and decadent treats that are also healthy, please give these gluten free zucchini brownies a try. You won’t believe they’re made with such healthy ingredients but taste even better than regular brownies, really! They’re soo… good!
If you like this recipe, try these other delicious gluten free treats with fruits & vegetables:
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These healthy zucchini brownies have a rich dark chocolate, fudgy taste. They’re gluten-free, dairy free and nut free but oh-so-delicious.
- 1 large pastured egg
- 2 Tablespoons coconut oil, melted and cooled (28 grams)
- 2 Tablespoons coconut flour (15 grams)
- 2 Tablespoons tapioca flour (14 grams)
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 cup shredded zucchini, squeezed in a kitchen towel to remove moisture (measure after squeezing)*
- 1/2 cup tahini (112 grams)
- ¼ cup pure maple syrup (82 grams)
- ½ cup coconut sugar (70 grams)
- 1 teaspoon vanilla extract
- ½ cup organic cacao powder (30 grams)
- 1/3 cup chocolate chips
- Maldon sea salt (optional)
- Take 1 egg out of the refrigerator to warm up to room temperature.
- Melt the coconut oil and set aside to cool.
- Preheat oven to 350 degrees F. Line an 8×8 inch pan with parchment paper.
- Measure/weigh the coconut flour, tapioca flour, baking soda and salt. Put into a small bowl. Mix to combine.
- Grate 2 small zucchinis using the small holes of a box grater. Place into a kitchen towel and squeeze to remove as much water as possible. Measure 1 cup and place into a medium bowl.
- Add egg, tahini, maple syrup, coconut sugar and vanilla. Stir until smooth.
- Add the cacao powder. Mix well until well incorporated and there are no lumps.
- Stir in the flour mixture.
- Add the melted coconut oil, stir until well combined.
- Fold in the chocolate chips.
- Pour into prepared pan. Bake for 30-35 minutes or until toothpick inserted into center comes out with only a few crumbs. It will be moist, but you don’t want it wet.
- Allow to cool completely before cutting. This is the hard part because they smell so good. It’s the best way to make sure the brownies stay together perfectly since they will be crumbly when warm.
- Serve plain or topped with a sprinkle of Maldon sea salt. It’s optional but tastes really good.
The zucchini will measure about 1 3/4 cup before squeezing out the moisture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert, Snack
- Method: Mix, Bake
- Cuisine: Paleo, Vegetarian, Gluten Free, Dairy Free, Nut Free
Keywords: zucchini brownies, healthy brownies, gluten free brownies
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