Chocolate Zucchini Brownies


You’re probably all like Ew gross zucchini in brownies? And OK maybe I was a little skeptical too but I had all this leftover zucchini from making zoodles (most awful word ever – like could you be less creative?) earlier this week and figured I’d try these. Cause I’m trying to do this thing where I actually use what’s in my fridge before buying 100 more things to also put in my fridge. Idk. It’s hard for me.

But anyway – you know what? You literally can’t even taste the zucchini. Still, I wouldn’t call these “healthy,” since they have cocoa and sugar in them, but they’re healthier than like, any other brownies you’ve probably ever made in your life. So there’s that.

Also – this recipe is straight from my homegirl Chocolate Covered Katie. My sister Jess introduced me to her blog a while ago, and I would highly recommend all of the things.

1/2 cup shredded zucchini, with excess water squeezed out (about 3 zucchini)
1/3 cup unsweetened applesauce
1 cup + 2 tbsp water
2 tsp pure vanilla extract
3 tbsp flaxmeal
1/2 cup plus 2 tbsp vegetable or coconut oil (I used a combination of both)
3/4 cup cocoa powder
1 cup all purpose flour
1/2 tsp salt
1/2 tsp baking soda
3/4 cup granulated sugar + 2 tbsp
1/2 cup mini chocolate chips

  1. Preheat oven to 350 degrees, and line a 10×10 baking pan with parchment paper.
  2. In a large bowl, combine the zucchini, applesauce, water, vanilla, flaxmeal and oil. Let this sit for 5 minutes while you mix together dry ingredients.
  3. In a medium bowl, combine the remaining dry ingredients, and mix into the zucchini mixture.
  4. Pour into the prepared baking sheet, and bake for 20 minutes.
  5. When you remove them from the oven, they will be firm on top but still not cooked in the middle. Pop them into the fridge for about 2 hours, and they’ll be good to go. Store in an airtight container in the fridge.


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