Chocolate Zucchini Brownies

by Jen on July 17, 2012

Raise your hand if you love brownies!  *Raising hand*

There is something about brownies that makes them simply irresistible.  Perhaps it’s the cake-like texture that appeals to me.  Cake is my all time favorite dessert, however, they can be a lot of work to make and then you have an entire cake on your hands.  Not that I have a problem eating it mind you…

But with brownies, they are simple to make and you can eat a small (or large) piece as a treat and then freeze the rest for another day.  Or you can share them with your family, friends, neighbors, whomever!

As you know, I’m a fan of incorporating healthy ingredients into my baking.  And one vegetable that is perfect for this is zucchini.


I’m sure some of you are starting to grow some zucchini in your garden.  If you live in the north like me, then you’ll have to wait a little while yet.  But I suggest you bookmark this recipe that you’ll know what to make with all that zucchini!


I changed a lot of ingredients from the original recipe in order to make it healthier, so I wasn’t sure how these would turn out.  But, I was pleasantly surprised.  These brownies turned out moist and cake-like, just how we like ‘em.  And I love the little layer of chocolate frosting on top.

Chocolate Zucchini Brownies


Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 20 squares

Serving Size: 1 square

Recipe adapted from Blog Chef


  • 3 Tbsp coconut oil, melted
  • 1/2 cup unsweetened applesauce
  • 1 cup honey
  • 2 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/3 cup unsweetened cocoa powder
  • 1-1/2 tsp baking soda
  • 1 tsp sea salt
  • 2 cups shredded zucchini
  • For the Frosting:
  • 3 Tbsp unsweetened cocoa powder
  • 2 Tbsp coconut oil, melted
  • 1 cup icing sugar
  • 1/4 cup skim milk
  • 1/2 tsp vanilla extract


  1. Preheat oven to 350F. Spray or line a 9 x 13-inch baking pan with parchment paper.
  2. In a large bowl, mix together the coconut oil, applesauce, honey, and vanilla.
  3. In a medium bowl, combine the flour, cocoa powder, baking soda, and salt. Add the flour mixture in batches to the wet mixture, stirring after each addition. Fold in the zucchini.
  4. The batter will be dry and crumbly, but don't worry! Spread the mixture evenly into your prepared pan.
  5. Place in the oven and bake for 25 - 30 minutes, or until the brownies spring back when gently touched. Remove from oven and allow to cool.
  6. To make frosting:
  7. In a medium bowl, add the cocoa powder to the melted coconut oil. Add in icing sugar, milk, and vanilla extract. Stir until combined. Spread over cooled brownies and cut into squares.

I like that this recipe makes a big 9 x 13-inch pan of brownies.  I don’t feel so bad about sharing them because there is plenty to go around.  After sharing half of the pan with my in-laws, I kept the other half in the fridge with a knife.  Yes, that’s right, I kept the knife in the fridge with the brownies so I could just cut off a piece whenever I needed a little taste.



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