This clean eating recipe for Dark Chocolate Zucchini Brownies is an easy way to enjoy a special chocolate treat without having to feel any guilt. This recipe is a great alternative to my fan-favourite Fudgy Avocado Brownies with Avocado Frosting recipe.

Dark Chocolate Zucchini Brownies

Yields: 16 brownie squares

Ingredients:

⅓ cup all natural creamy peanut butter
½ cup unsweetened apple sauce
¼ cup raw honey
½ teaspoon vanilla extract
½ cup gluten free or all purpose flour
⅓ cup unsweetened cocao powder
1 teaspoon baking soda
⅛ 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.

Dark Chocolate Zucchini Brownies

Ingredients

⅓ cup all natural creamy peanut butter
½ cup unsweetened apple sauce
¼ cup raw honey
½ teaspoon vanilla extract
½ cup gluten free or all purpose flour
⅓ cup unsweetened cocao powder
1 teaspoon baking soda
⅛ teaspoon salt
1 cup zucchini, shredded (1 large or 2 small)
2 oz. dark chocolate, 70% cocoa or higher, divided

Instructions

Preheat oven to 350 degrees F. Grease an 8x8” 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.