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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!

Happy St. Patrick’s Day my friends! ☘️💚

I hope you all have some fun celebrations to look forward to today, or at least later this week!

I of course, am celebrating with some food 😂

Some green food, to be festive. And some chocolate. Cause, celebrating. 🙌

That’s right, these gorgeous brownies aren’t what they seem at first glance. They are loaded up with veggies! What?!

So, 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! You know how it is… the plant goes crazy and you are constantly uncovering more and more and more 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…

(Except maybe those few times when I haven’t checked carefully enough and suddenly there is a zucchini that’s at least a foot long and 5 inches around. Whoops!)

Our new house doesn’t get great sun though so I have significantly scaled back my garden. Meaning no zucchini. Sniffle, sniffle…

Now, I just buy loads of it at the store and the farmer’s market and it’s almost as the same. 😊

And today, I wanted to make these zucchini brownies for St. Patrick’s Day. ☘️

They feel festive with their little green bits tucked away in all that chocolate.

Soft, melty, festive chocolate — yup, definitely how I want to celebrate!

Plus, they are completely whole grain and contain 2 full cups of zucchini. There’s no butter or oil in the recipe at all. So you can feel OK about taking down a couple at a time. Maybe 3. (I have portion control problems…)

A few notes on these chocolate chip zucchini brownies:

• You can substitute regular all-purpose flour here if you prefer. (You can also substitute a gluten-free baking flour.)
• I don’t bother peeling the zucchini. Just use the fine side of your grater.
• 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 incorporated.
• This size batch yields 9-16 brownies, depending on how you want to cut them. (We like big, thick brownies here!) I’ve also baked these in an 8×4 bread pan to have a mini batch. Alternatively, you could double the recipe and use a 9×13 baking dish.

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!

XO,

Kathryn

P.S. This has been updated with a new VIDEO! Press play and check it out:

Chocolate chip zucchini brownies

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Prep Time 10 minutes Cook Time 30 minutes Total Time 40 minutes

Serves 9-16 brownies, depending on how big you want them     adjust servings

Decadent and delicious (and secretly healthy) chocolate chip zucchini brownies!

Ingredients

• 2 large eggs
• 2/3 cup granulated sugar
• 1/3 cup unsweetened applesauce
• 1 tablespoon vanilla
• 1 cup white whole wheat flour
• 1/2 cup cocoa powder
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 2 cups grated zucchini, squeezed of extra moisture
• 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.
8. Once cooled, store in the refrigerator. (They keep better this way because of all the moisture from the zucchini.) I kind-of prefer them cold but you can heat in the microwave if you want them warmed up.

Recipe Notes

You can substitute regular all-purpose flour here if you prefer.

I don't bother peeling the zucchini. Just use the fine side of your grater.

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 when you add it to the batter so the zucchini gets incorporated.

Adapted from Texan Erin. She's got tips on making this gluten-free and dairy-free too.

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14 reviews

Nutrition Facts
Serving Size	1 brownie
Amount Per Serving	As Served
Calories 234kcal Calories from fat 71
% Daily Value
Total Fat 8g	12%
Saturated Fat 4g	20%
Transfat 0g
Cholesterol 41mg	14%
Sodium 237mg	10%
Carbohydrate 42g	14%
Dietary Fiber 5g	20%
Sugars 27g
Protein 5g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

	Calories	2000
Total Fat	Less than	65g
Sat Fat	Less than	25g
Cholesterol	Less than	300mg
Sodium	Less than	2,400mg
Total Carbohydrate		300g
Dietary Fiber		25g