Easy and healthy zucchini brownies


Last week our favorite local farm, Sound Sustainable Farms, sends us a box of fresh in-season produce, including lots of tomatoes, summer squashes, radishes and zucchinis. And as soon as I saw the fresh zucchini I knew what I had to make! Easy and healthy zucchini brownies!

Panos obsolutely loves this recipe and it is in our summer repertoire for quite some time. Their texture is just perfect, fudgy and gooey! You will need just a handful of ingredients and just 15 min prep! Yeap this is a super easy and super impressive brownie, so lets get into baking.

“Their texture is just perfect, fudgy and gooey!”

What you will need

  • Zucchini. The star of the dish. I promise you will not taste it but zucchini makes those brownies so fudgy and delicious!
  • Raw cacao. I always stick to organic 100% raw cacao as I don’t want any refined sugars on my final product. Also, I love to see the “fair trade” label which means that fair prices are paid to the producers in the developing countries by the companies on the developed countries.
  • Raw honey. I love raw honey from local farms as I try to support local wherever I can.
  • Coconut oil. My choice is always cold-pressed and unrefined raw coconut oil as I’m looking on minimally processed products. Unrefined though means that the oil will have this distinct coconut flavor – which we love. If you are not a huge fan you can substitute with avocado oil or any other minimally processed vegetable oil.
  • Flour. I’m using all purpose flour on this recipe. I haven’t tried with spelt or whole wheat flour but I think that it will work just fine. You might need a bit less flour though as I feel those are more absorbent.
  • Egg. This is my binder. If you want to keep this vegan you can substitute with flex egg.

How I served it

This was the perfect snack for Panos. I always like to offer options on his plate, especially when I offer a sweet. So in his Pipa Penguin Bubba-boo plate I offered:

  • A couple of pieces of brownies
  • Kiwi flowers cut with my cute veggie flower cutter*
  • Blueberries, which he asked for more
  • Plain yogurt with a sprinkle of cinnamon and hemp seeds


Head over to Bubba Boo website and use code PANOSEATS to get 12% off *.

Tips to success

  1. I like to shred the zucchini as I feel that the final texture is just perfect. However, if you are serving a fussy eater then you can grate them as well.
  2. Do I really need to drain the zucchini? I understand that this is an extra step and this might be overwhelming. However, I think this is very important as if you don’t drain then the final result will be soggy. No-one likes soggy brownies right? So, get a clean towel out of your drawer and drain your zucchini. It will take only 3 min I promise.
  3. If you are serving babies less than one year old you should substitute honey with maple syrup as honey is not allowed to babies based on World Health Organization.
  4. It is very important that you will not over cook this brownie. When you get it out from the oven, you might think that it is not fully cooked but trust me it is. If you over cook it then you will end up with a cake and not a brownie. It will be still delicious but it will not have the fudgy texture of a brownie.

You should also try

If you are looking for a flourless brownie recipe then you should try my gluten-free, dairy-free and nut-free fudgy chocolate brownies. If you are a chocolate lover then don’t forget to try out my paleo chocolate cupcakes and of course if you are a zucchini lover you will love the absolute summer finger food, my zucchini balls.

Easy and healthy zucchini brownies

Recipe by Panos EatsCourse: DessertDifficulty: Easy


Prep time


Cooking time




  • 2 cups shredded zucchini, well drained

  • 1 cup all purpose flour

  • ½ cup raw cacao powder

  • ½ cup honey

  • ½ cup coconut oil, melted

  • 1 egg

  • 1½ tsp baking powder


  • Preheat the oven at 375F (190.56 degrees Celsius)
  • In a mixing bowl, mix well the egg, the oil and the honey until well incorporated
  • Add the cacao and baking powder and set aside
  • Place the shredded zucchini in a clean towel and squeeze out the excess water
  • Place the drained zucchini in the mixing bowl and stir to incorporate
  • Add the flour and stir
  • Place the batter in an 8 inches (20.32 centimetres) x 8 inches (20.32 centimetres) baking tray lined with parchment paper
  • Bake for 23-25 min. Make sure that you don’t over bake.

Disclosure: this post may contain affiliate links, which means Panos Eats may receive a commission to help us run this site at no extra cost to you if you purchase something that we have recommended. While clicking these links won’t cost you anything!

Leave a Reply

Your email address will not be published. Required fields are marked *

Translate »