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healthy double chocolate zucchini brownies

Healthier Zucchini Brownies

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5 from 1 review

  • Author: Katherine
  • Total Time: 1 hours 5 minutes
  • Yield: 16 brownies 1x


Moist, delicious, healthy double chocolate zucchini brownies made possible with no refined sugars and 2 whole cups of shredded zucchini!


  • 1/2 cup pure honey
  • 1/3 cup unsweetened applesauce
  • 1/2 cup almond butter
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 1 cup whole wheat flour*
  • 1/2 cup cocoa powder*
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup mini chocolate chips
  • 2 cups shredded zucchini, slightly squeezed of excess moisture


  • 1 cup semi-sweet chocolate chips
  • 1/4 cup milk (any milk – I used almond milk)
  • 1/4 cup coconut oil
  • 1 tsp pure vanilla extract


  1. Preheat the oven to 350 F and grease an 8×8 baking pan or line it with parchment paper (for 9×13 pan see notes)*.
  2. In a medium sized bowl, whisk together the honey, applesauce, almond butter, eggs and vanilla extract.
  3. In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt. Pour the wet ingredients into the dry, gently stirring until just incorporated. Fold in the zucchini and chocolate chips.
  4. Pour the batter evenly into the baking pan, and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Allow the brownies to cool completely before frosting.
  5. Frosting:  In a small saucepan over medium heat, melt the chocolate chips, milk and coconut oil together, stirring until smooth. Remove from heat, stir in the vanilla extract, and allow the frosting to cool in the fridge, stirring every 5-10 minutes or until it has thickened enough to spread onto the brownies.

Brownies will keep at room temperature in an airtight container for 3-4 days, and in the fridge for a week. Brownies can also be frozen, iced, for up to 2 months.


  1. Gluten-free flour may be substituted to make a gluten-free brownie.
  2. I use regular cocoa powder, not Dutch-processed. Using Dutch-processed cocoa powder will make the brownies less dense and “cake-like”.
  3. For a thinner, more traditional-sized brownie, use a 9×13 pan and reduce bake time to about 30 minutes, checking until a toothpick inserted in the center comes out clean.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: dessert
  • Method: oven bake
  • Cuisine: healthier
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