Every summer my dad grows the most incredible garden, and every summer he has a massive amount of zucchini! So while I love using his homegrown blueberries in my blueberry muddy buddies (don’t knock it ’til ya try it!) and strawberries in my gluten-free strawberry shortcake, I needed to figure out a way to use up the giant zucchinis he sends me home with every time I visit. A few summers ago I started making gluten-free zucchini bread, which is totally delicious, but this year I was craving BROWNIES!
My criteria for these healthy zucchini brownies was they had to be rich, fudgy, and just as delicious as any other brownie despite the hidden veggies. They also needed to be easy to make – one bowl, just a few ingredients, and simple steps. After a few tests this spring, I finally nailed the PERFECT healthy zucchini brownies recipe that’s totally gluten-free, dairy-free, and even refined sugar-free! So if you’re drowning in zucchini like I am, or just looking for a healthier dessert recipe this summer, you gotta give these brownies a try. Trust me, everyone (even my toddler!) loves ’em!
Why You’ll Love These Healthy Zucchini Brownies
- Secretly mighty: Shredded zucchini brings irresistible moisture and a veggie boost – no one will guess!
- One-bowl wonder: Mix, bake, and enjoy with minimal cleanup and zero fuss.
- Healthier indulgence: Naturally sweetened, gluten-free, dairy-free, and packed with wholesome fat and fiber!
What Makes This Recipe Healthy
- Hidden nutrition: Loads of zucchini add moisture, plus essential vitamins and nutrients.
- Smarter sweeteners: Maple syrup replaces refined sugars, offering a lower glycemic profile!
- Gluten-free: Use oat flour or a high-quality gluten-free blend for a naturally inclusive dessert.
Frequently Asked Questions
- Can I use almond flour instead of oat flour?
Yes! Almond flour works beautifully, though the texture may change slightly. - How do I store these brownies?
Keep in an airtight container at room temperature for 3–4 days, or refrigerate for up to one week. - Can I make this recipe vegan?
Absolutely! Swap the egg with a flax egg (1 Tbsp flaxseed meal + 3 Tbsp water) and use dairy-free chocolate chips.
Sam’s Recipe Tips
- Dry it right: Wrap shredded zucchini in a towel to remove excess moisture – this keeps the brownies from turning out mushy.
- Oven finesse: The brownies are best pulled when the edges are set and the center still jiggles slightly. They’ll continue to set as they cool.
- Flavor fun: Sprinkle flaky sea salt on top or stir in chopped walnuts for a textured twist.
Healthy Gluten-Free Zucchini Brownies
Equipment
- 1 large bowl
- 1 9×9-inch baking pan
Ingredients
- 2 cups shredded zucchini
- 1/2 cup maple syrup
- 1/4 cup olive oil or any vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup oat flour or all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350° Fahrenheit and line an 9×9-inch baking pan with parchment paper.
- Wrap the zucchini in a dish cloth and squeeze to release as much excess moisture from the zucchini as possible, then transfer the shredded zucchini to a large bowl.
- Add in the maple syrup, olive oil, large egg, and vanilla extract, then mix until everything is fully combined.
- Next, add in the oat flour or all purpose flour, unsweetened cocoa powder, and baking soda. Mix again until the dry ingredients are fully incorporated into the brownie batter.
- Fold the chocolate chips into the batter, then transfer the batter to your prepared baking pan. Bake for 30-35 minutes, or until the brownies are just set in the middle them remove from the oven and let cool completely before slicing into squares.
