Zucchini Brownies

Zucchini Brownies

I made these brownies last week and they were so good! If you are a chocolate lover then you must try these!!

Ingredients :

  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1/2 cup coconut sugar or unrefined sugar or granulated sugar
  • 1/4 cup  unsweetened applesauce
  • 1 cup whole wheat flour or Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour for the gluten-free version
  • 1/2 cup  Dutch-process cocoa powder (using regular cocoa powder may result in cakey brownies)
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 2 cups peeled and grated zucchini
  • 1 cup semi-sweet chocolate chips + 1/2  to sprinkle on top


  1. Preheat the oven to 350 degrees F .  Line an 8″x8″ pan with parchment paper or spray with baking spray.
  2. Mix together the eggs, vanilla, coconut sugar, and apple sauce , let this sit for a few minutes to let the coconut sugar dissolve.
  3. I another bowl,  mix the flour, cocoa powder , baking soda and salt. Make sure there are no clumps !!
  4. Add the dry mix to the wet, gently stir until combined. Be sure not to over mix! The batter will seem thick- thats okay
  5. Next fold in the zucchini and 1 cup chocolate chips. The zucchini is moist and will help make the batter less thick.
  6. Pour the batter into the pan and even the surface with a spatula.
  7. Add 1/2 cup mini chocolate chips on top.
  8. Bake for 30 – 35 minutes or until a toothpick inserted in the middle doesn’t come out gooey.
  9. Store in an airtight for up to one week in the refrigerator. These brownies are moist so I recommend storing them int he fridge.


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