Dark Chocolate Zucchini Brownies
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.
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.
Nutrition Information:
Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g