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Dark Chocolate Zucchini Brownies

These Dark Chocolate Zucchini Brownies are great if you are eating clean or gluten free. They are moist, delicious and healthy even though they don’t taste like they are. It’s also a great way to sneak in some veggies for the kids without them knowing it.

Dark Chocolate Zucchini Brownies

It’s a goal of mine to avoid fast food as much as I can and eat more at home even when I’m craving dessert. This is a great healthy choice for the family to have after dinner, take pot luck or even at a summer cookout. You can make them up the night before and store them in an air tight container in the fridge.

Dark Chocolate Zucchini Brownies

Yields: 16 brownie squares

Ingredients

1/3 cup all natural creamy peanut butter
1/2 cup unsweetened apple sauce
1/4 cup raw honey
1/2 teaspoon vanilla extract
1/2 cup gluten free flour
1/3 cup unsweetened cocao powder
1 teaspoon baking soda
1/8 teaspoon salt
1 cup zucchini, shredded (1 large or 2 small)
2 oz. dark chocolate (70% cocoa or higher), divided

Directions

Preheat oven to 350 degrees F. Grease an 8×8” baking dish and set aside.

Trim off the stemmed end of the zucchini and shred in either a food processor or by hand. You’ll need 1 cup total.

If using a large food processor, you can simply add in the creamy peanut butter, apple sauce, raw honey, and vanilla extract. Use the mix option to combine. Otherwise, transfer zucchini to a mixing bowl and then mix in the wet ingredients.

Add the gluten free flour, cocao powder, baking soda and salt. Mix until combined.

Use a sharp knife to chop up 1 oz. of dark chocolate. Add it to the brownie batter and stir to incorporate.

Pour the batter into greased baking dish and place in the oven for 23-26 minutes or until a toothpick inserted in the center comes out clean.

Allow the brownies to completely cool.

Melt the remaining 1 oz of dark chocolate in the microwave. Spoon into one corner of a small sandwich bag and snip off the edge.

Drizzle the dark chocolate in a back and forth motion over the brownies.

Use a sharp knife to cut brownies into squares, cleaning the knife with a damp paper towel between cuts.

Store brownies in an airtight container for up to 3-4 days.

Notes: Do not squeeze the zucchini dry – it is what helps make these brownies more moist. This brownie recipe is more cake-like than chewy.

Zucchini Brownies

How to Make Dark Chocolate Zucchini Brownies

Dark Chocolate Zucchini Brownies

Dark Chocolate Zucchini Brownies

Yield: Serves 16 Brownie Squares

Ingredients

  • 1/3 cup all natural creamy peanut butter
  • 1/2 cup unsweetened apple sauce
  • 1/4 cup raw honey
  • 1/2 teaspoon vanilla extract
  • 1/2 cup gluten free flour
  • 1/3 cup unsweetened cocao powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup zucchini, shredded (1 large or 2 small)
  • 2 oz. dark chocolate (70% cocoa or higher), divided

Instructions

    1. Preheat oven to 350 degrees F. Grease an 8x8” baking dish and set aside.
    2. Trim off the stemmed end of the zucchini and shred in either a food processor or by hand. You’ll need 1 cup total.
    3. If using a large food processor, you can simply add in the creamy peanut butter, apple sauce, raw honey, and vanilla extract. Use the mix option to combine. Otherwise, transfer zucchini to a mixing bowl and then mix in the wet ingredients.
    4. Add the gluten free flour, cocao powder, baking soda and salt. Mix until combined.
    5. Use a sharp knife to chop up 1 oz. of dark chocolate. Add it to the brownie batter and stir to incorporate.
    6. Pour the batter into greased baking dish and place in the oven for 23-26 minutes or until a toothpick inserted in the center comes out clean.
    7. Allow the brownies to completely cool.
    8. Melt the remaining 1 oz of dark chocolate in the microwave. Spoon into one corner of a small sandwich bag and snip off the edge.
    9. Drizzle the dark chocolate in a back and forth motion over the brownies.
    10. Use a sharp knife to cut brownies into squares, cleaning the knife with a damp paper towel between cuts.
    11. Store brownies in an airtight container for up to 3-4 days.
Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 87Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 122mgCarbohydrates: 12gFiber: 1gSugar: 7gProtein: 2g

If you’re looking for some more healthy or gluten free desserts, check out these ones!

Gluten Free S’more Brownie Bars

Gluten Free Gingerbread Men Cookies

Keto Peanut Butter Pie

Sour Cream Coffee Cake

Keto Peanut Butter Cups

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