These Whole Wheat Zucchini Brownies are healthy brownies that are not too sweet and are perfectly fudgy brownies. Made with freshly grated zucchini, white whole wheat flour, and chocolate chips. I love adding zucchini to dessert recipes like Zucchini Chocolate Chip Cookies, or Chocolate Zucchini Bread.
Fresh zucchini is one of those vegetables that can be used in a million different ways – sweet or savory it’s perfect. In the summer months, it feels like all of my neighbors are begging me to take their extra crop off their hands and the perfect way to use them up is by making the best zucchini brownies. For this recipe for Whole Wheat Zucchini Brownies, I went full-on sweet and it turned out perfectly. The brownies are made with white whole wheat flour and sprinkled with just a little bit of powdered sugar. I’m such a sucker for that sweet little sprinkling on top. If you’re feeling frisky you could even serve it with a big scoop of ice cream or top with a rich chocolate frosting.
Don’t worry when you make these if the brownie batter seems a bit dry. Let it rest for just a minute and the zucchini will release enough moisture to make the batter just a little more wet. Trust me, it will look weird at first but totally come together in the end!
Table of Contents
Ingredients in Whole Wheat Zucchini Brownies
- Sugar – white sugar or coconut sugar
- Canola Oil – vegetable oil or coconut oil can be substituted
- Vanilla Bean Paste – or use 1 teaspoon of vanilla extract
- White Whole Wheat Flour – you could experiment with other types of flour like oat flour, coconut flour, almond flour, or just white flour (all-purpose flour)
- Cocoa Powder – unsweetened cocoa powder will work best in this recipe but it would also be tasty with cacao powder as well
- Baking Soda – this is your leavening agent
- Kosher Salt – all recipes on Farmgirl Gourmet use Kosher salt, unless otherwise noted.
- Shredded Zucchini – you’ll want to squeeze out as much water as possible
- Semi-sweet Chocolate Chips – or dark chocolate chips to make fudgy dark chocolate zucchini brownies
- Powdered Sugar or Creamy Chocolate Frosting (optional)
Find the printable recipe card with exact measurements and instructions below.
How to make Fudgy Zucchini Brownies
- Preheat your oven to 350º F degrees and spray a 9×9 pan with non-stick spray.
- In a large mixing bowl add sugar, oil, and vanilla bean paste. Stir to combine.
- Add dry ingredients, whole wheat flour, cocoa powder, baking soda, and salt to wet ingredients. Stir to combine.
- Add in the zucchini and chocolate chips and stir to combine. The mixture might look a little dry but let it sit for just a few minutes and the zucchini should release some water and make the mixture a bit more moist.
- Add the mixture (it will be thick) to the prepared baking dish, press to the sides, and smooth so that the brownies are equally distributed. Bake for about 25 minutes or until the sides of the pan are set and the center is just slightly soft. Let cool before slicing and sprinkle with powdered sugar or a fudgy frosting, if desired. Store brownies in an airtight container.
Whole Wheat Zucchini Brownies
Ingredients
- ¾ cup granulated sugar
- ¼ cup canola oil, or vegetable oil
- 1 tsp vanilla bean paste
- 1 cup whole wheat flour, or all-purpose
- ¼ cup unsweetened cocoa powder
- ¾ tsp baking soda
- ¼ tsp kosher salt
- 1 cup zucchini, freshly grated
- ¼ cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350º F degrees and spray a 9×9 pan with non-stick spray.
- In a medium-sized mixing bowl add sugar, oil, and vanilla bean paste. Stir to combine.
- Add in white whole wheat flour, cocoa powder, baking soda, and salt. Stir to combine.
- Add in the zucchini and chocolate chips and stir to combine. The mixture might look a little dry but let it sit for just a few minutes and the zucchini should release some water and make the mixture a bit more moist.
- Add the mixture (it will be thick) to the prepared baking dish, press to the sides, and smooth so that the brownies are equally distributed. Bake for about 25 minutes or until the sides are set and the center is just slightly soft. Let cool before slicing and sprinkle with powdered sugar if desired.
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Nutrition
*Nutritional information is not guaranteed to be accurate.
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Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
making these soon! love that it is egg and dairy free.
Update: I made these today and we all LOVED them. Seriously our new favorite sweet! I am adding this to our spring/summer baking rotation for sure!
Woohoo….so sorry it took me eons to reply. So glad you enjoyed the recipe Julie!!