These healthy zucchini brownies are gluten free, dairy free, refined sugar free, low sugar, can be made vegan and high protein, plant based. On a sheet of light brown parchment paper are six dark brownie pieces still in the shape of the loaf pan. Each slice is even and shows inside texture that is fudgey, gooey, and has crisp, firm edges. Topped with thick chocolate chips and flakey sea salt.

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These Zucchini Brownies are gluten free, dairy free, and low sugar. You would never guess that they have a hidden vegetable because they’re so rich, decadent, gooey, and with crisp edges. Everything you want in a brownie, all made with simple, nutritious ingredients!

To this day, one of my most popular recipes is for my Double Chocolate Zucchini Muffins! I meal prep these a lot because they’re a great balanced snack that tastes like a treat and they’re filled with tons of nutrients from the hidden zucchini and other ingredients. You really can’t go wrong with hiding vegetables in baked goods, especially when there’s chocolate involved so I got to work on these zucchini brownies and let me tell you, I was SHOCKED at how good they were when I first tried them!

Because everything is blended together, the zucchini is completely masked by the other ingredients but it adds to the thick consistency of the batter. These brownies have crisp edges, thick, and fudgey centers. Each bite melts in your mouth and that’s everything I want in a brownie 🙌

These are a great balanced snack or treat for any time of day. There’s fiber from the zucchini and oats, carbs from the coconut sugar and oats, healthy fats from the egg and coconut oil, and the egg adds some protein too! Make a batch to meal prep for the week so you have a treat on hand, bake for a gals night, or as a healthier treat for your kids lunches.

Why You’ll Love These

THE perfect brownie texture – The key is to let these cool in the pan for a bit before taking them out and cutting. They continue to bake a little in the warm pan which helps firm them up and give those crispy edges!
Low sugar – These are sweetened with coconut sugar which is a great option for a less refined, lower glycemic sweetener. You can also use monk fruit if you want to keep things completely sugar free.
Picky eater approved – If you want a way to sneak veggies into a picky eaters diet… baking them in treats is the way to go! The zucchini is blended so smoothly with the rest of the batter, you would never guess it’s in there.
Dietary friendly – These are gluten free, dairy free, low in sugar, and can be refined sugar free depending on what chocolate you use if you’re adding that on top.

What You’ll Need

Zucchini
Oats – My favorite oats are One Degree Gluten Free Sprouted Oats because they’re organic, glyphosate free, and sprouted for easier digestion.
Egg
Unsweetened cocoa powder – You can also use cacao powder but it might be a little bitter, just add a little more sweetener!
Granulated sweetener – I used coconut sugar because it’s less refined and lower glycemic (aka not as much of a blood sugar spike). You can also use monkfruit sweetener if you want this to be completely sugar free.
Coconut oil – Any neutral oil will work, I prefer coconut oil when baking.
Chocolate chips – These are optional, but you can never have too much chocolate right?? You can use any size chocolate chips or even chop up a chocolate bar.

How To Make

Preheat the oven to 350F and line a loaf pan with parchment paper. (Tip: Cut a piece of parchment paper that fits the width of the pan and leaves overhand on two sides. When you’re done baking, you can easily lift the brownies from the pan and don’t have to worry about them sticking!)
Add all ingredients to the cup of a high-speed blender and blend until smooth. You might need to stop and scrape the sides, blend again a couple of times! The batter will be thick, similar to regular brownie batter.
Pour the batter into the loaf pan and smooth the top to make sure it bakes evenly. (Tip: Before baking, add chocolate chips on top for added texture and chocolate!)
Bake for 30 minutes until firm. Once done, take out of the oven and top with flakey sea salt to help bring out the chocolate flavor.
Let them cool in the pan for a few minutes before lifting the parchment paper from the pan and slicing into six pieces. Enjoy!

Recommended Tools

High-speed blender
Parchment paper
Loaf pan – I use a standard one pound loaf pan.
Silicone spatula – for thicker batters like this, it’s easier to get out of the cup and smooth in the pan!
Stainless steel measuring cups and spoons

Other Hidden Veggie Recipes

Healthy Fudge Pops (Gluten Free, Refined Sugar Free)

Carrot Cake Banana Bread (Gluten Free, Dairy Free)

Healthy Chocolate Pudding (Gluten Free, Vegan)

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