If you love a gooey chocolate brownie, you’ll LOVE my healthy take on them… it’s a Zucchini Chocolate Brownie Recipe. You’ll be amazed there’s hidden ZUCCHINI in them. Yep! It’s a thang, and TRUST ME, the babes will not notice, and you’ll feel like a superhero for sneaking in veg to their fav healthy treat.

Click here to PIN the recipe.

Here’s how I whip up a batch. Grate the zucchini. You could peel your zucchini if you want to go further incognito! 

Mix the wet and dry ingredients separately. 

Then, mix them and bake in the oven in a lined dish. 

I like to undercook my brownie so that it’s still gooey.

And then let your brownies cool completely before chopping and enjoying.

This is one of the 30 days of healthy treats I’m sharing on my Instagram.
Click here to pop over and follow along.

And if you’d like more healthy, easy recipes perfect for the babes’ lunchboxes, checkout my recipe eBook. All the recipes are a cinch, freezable and made in minutes. 
Click here to check out the eBook.

*Recipe updated 2 July 2023

Zucchini Chocolate Brownies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Save Recipe Recipe Saved

I love sneaking veggies in to my chocolate brownies and these zucchini chocolate brownies are by far my crews favourite. I often make a double batch and freeze them for lunchbox snacks. And if you’re looking for more lunchbox recipes, be sure to check out my eBook full of healthy, freezable recipes by clicking here. 

• Total Time: 40 minutes

Ingredients

Units MUS Scale 1x2x3x

• 225 g zucchini (grated with skin on (about 3 small-ish size))
• 125 g wholemeal spelt flour
• 30 g raw cacao powder
• 2 tspn baking powder
• Pinch salt
• 2 tspn vanilla bean paste (or 2 vanilla beans, deseeded)
• 100 g dark chocolate (cut into chunks)
• 40 g granulated sugar (I used rapadura)
• 1 large egg
• 125 g butter or melted coconut oil
• 90 ml maple syrup
• 5 medjool dates (roughly chopped)

Instructions

1. Preheat oven to 180°C and line a brownie tin with baking paper.
2. Grate the zucchini and then place them in a tea towel. Give the zucchini a good squeeze, so alot of the liquid comes out. Leave them in the tea towel while you make up the rest.
3. In a large bowl, stir the spelt flour, cacao powder, baking powder, granulated sugar and salt. Then fold in the chopped dates, chocolate and then the zucchini. Give it a good stir so it’s all well covered in the flour mixture, ensuring it doesn’t clump together.
4. Now stir in the melted butter, vanilla and maple syrup. Finish off with the egg.
5. Pour the mixture into your lined brownie tin and bake. I cook mine for 25-mins as I like it gooey; 30-35 mins will have it more cake, firm, and bronwie-like.
6. Place on a wire rack to cool for 10 minutes, then remove the brownie from the pan. Allow it to cool completely before slicing. Personally, I like it best the next day as it has more flavour, but I’ll admit, it’s seriously hard to resist.

Notes

• Alternative Flour: You can switch in and out the flour for white spelt, white flour or wholemeal.
• GF: Switch to GF mix or 115g of cassava flour.
• DF: Switch to coconut oil
• EF: Use 2 chia eggs
• Zucchini-free: Sub for grated pumpkin
• Carob: It works GREAT with carob, up it to 50g though.

• Author: Stacey Clare
• Prep Time: 15 minutes
• Cook Time: 25 minutes

Click here to PIN the recipe.