Chocolate chip zucchini brownies are rich, decadent and delicious - no one will realize they are secretly healthy! Whole wheat and loaded with zucchini, these brownies make a perfect treat!

Nothing to do today except to dive straight into these gorgeous brownies.

But spoiler alert, they aren't what they seem at first glance. Maybe I should call them deceptive brownies

These fudgey babies are loaded up with veggies! What?!

Yup, that's right. And I've been making these chocolate chip zucchini brownies for years.

Normally, it was always to help use up some of the zucchini from my garden at our old house - which tended to produce A LOT of zucchini!

So I'd be making chocolate chip zucchini bread, vegetarian stuffed zucchini, harvest zucchini muffins, almond butter zucchini muffins, zucchini turkey burgers and even zucchini cheddar whole wheat waffles.

Not a bad thing...

But today's recipe secretly folds some shredded zucchini into these thick, rich brownies that are extra chocolate-y with all the chocolate chips in the batter.

They're also soft and melty and just a chocolate fest in your mouth basically.

Plus, they are completely whole grain and contain 2 full cups of zucchini.

There's no butter or oil in the recipe at all. Instead, we've got some applesauce giving us a little extra boost of nutrition.

So you can feel OK about taking down a couple at a time. Maybe 3. (I have portion control problems...)

So let's get baking!

Now, I’ve got some notes and tips and substitutions coming up below on how to make healthy zucchini brownies. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Recipe Notes:

• Flour: I use a whole wheat flour, but you can substitute regular all-purpose flour here if you prefer. Or use a mix of whole wheat and all-purpose flour.
• Zucchini: I don't bother peeling the zucchini. Just use the fine side of your grater to get it finely grated so it almost melts right into the batter.
• Measuring: The 2 cups of grated zucchini is measured before you squeeze the extra moisture out. Grate 2 cups then squeeze with paper towels or a kitchen towel to get the extra water out. You'll have a compact little ball of zucchini. Break it up a bit as you add it to the batter so the zucchini gets evenly incorporated.
• Yield: This size batch yields 9-16 brownies, depending on how you want to cut them. We like big, thick brownies here so I make 9 large squares.

I've also baked a half batch in an 8x4 bread pan. Alternatively, you could double the recipe and use a 9x13 baking dish for more brownies.

As for storing, you'll want to let the brownies cool completely and then they can be stored in the refrigerator in a covered container for up to 4 days. (They keep better in the fridge because of all the moisture from the zucchini.)

I actually kind-of prefer them cold but you leave them at room temperature for a bit or even heat one in the microwave if you want it a little warmed up.

Make these chocolate chip zucchini brownies. Soon.

You’ll be getting wafts of chocolate-y goodness in no time and they’ll come out warm and melty and thick and beautiful.

You'll be in chocolate heaven!

Enjoy!

XO,

Kathryn

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Yield: 9-16 brownies, depending on how big you cut them

Chocolate Chip Zucchini Brownies

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Chocolate chip zucchini brownies are rich, decadent and delicious - no one will realize they are secretly healthy! Whole wheat and loaded with zucchini, these brownies make a perfect treat!

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 2 large eggs
• ⅔ cup granulated sugar
• ⅓ cup unsweetened applesauce
• 1 tablespoon pure vanilla extract
• 1 cup whole wheat flour (see notes)
• ½ cup cocoa powder
• 1 ½ teaspoons baking soda
• ¼ teaspoon salt
• 2 cups grated zucchini, squeezed of extra moisture (see notes)
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat the oven to 350 and spray an 8x8 pan with cooking spray.
2. In a large bowl, mix the eggs, sugar, applesauce and vanilla until well combined.
3. In a separate bowl, mix the flour, cocoa powder, baking soda and salt until well combined.
4. Add the dry mix to the wet and mix until just combined. Don’t over mix.
5. Add the zucchini and chocolate chips and gently fold in to the batter so everything is evenly distributed.
6. Pour into your prepared pan and level out the mix with the back of a spoon.
7. Bake for 30-35 minutes, until done. Check with a toothpick - the brownies are gooey but shouldn’t be raw. Let cool completely before slicing.
8. Once cooled, slice, serve and enjoy. Store extras in a covered container in the refrigerator for up to 4 days. (They keep better this way because of all the moisture from the zucchini.) I actually prefer them cold but you can heat them slightly in the microwave if you want them warmed up.

Notes

Flour: I use a whole wheat flour, but you can substitute regular all-purpose flour here if you prefer. Or use a mix of whole wheat and all-purpose flour.

Zucchini: I don't bother peeling the zucchini. Just use the fine side of your grater to get it finely grated so it almost melts right into the batter.

Measuring: The 2 cups of grated zucchini is measured before you squeeze the extra moisture out. Grate 2 cups then squeeze with paper towels or a kitchen towel to get the extra water out. You'll have a compact little ball of zucchini. Break it up a bit as you add it to the batter so the zucchini gets evenly incorporated.

Yield: This size batch yields 9-16 brownies, depending on how you want to cut them. We like big, thick brownies here so I make 9 large squares.

I've also baked a half batch in an 8x4 bread pan. Alternatively, you could double the recipe and use a 9x13 baking dish for more brownies.

Nutrition Information:

Yield:

9

Serving Size:

1
Amount Per Serving: Calories: 247Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 41mgSodium: 289mgCarbohydrates: 43gFiber: 4gSugar: 28gProtein: 5g