Do I really need to use zucchini?

Yep! That’s what keeps these brownies moist and soft without adding butter or a ton of oil. Plus, sneaky veggies = win.

Can I use almond flour or gluten-free flour?

You can try a 1:1 gluten-free flour blend, but don’t go rogue with coconut flour or almond flour here—it’ll mess with the texture big time.

They’ll stay good in an airtight container on the counter for 2-3 days, but honestly? I pop mine in the fridge and eat them cold. SO good.

Totally. Wrap individually, toss in a freezer bag, and boom—brownies on demand. Just thaw at room temp or zap in the microwave for 15 seconds.

Yes! Use a 9x13 inch pan and just keep an eye on the bake time—might need 5-ish more minutes.

Not a chance. It practically melts into the batter. Even my “I don’t eat green things” nephew couldn’t tell.

These brownies are fudgy, chocolatey, and sneakily healthy. You won’t taste the zucchini—promise.

Scale

Preheat your oven to 350°F (175°C).
In a bowl, whisk together the egg, melted coconut oil, maple syrup, and vanilla extract.
Stir in the shredded zucchini.
Add cocoa powder, baking soda, and salt. Mix well.
Fold in the flour until just combined—don’t overmix.
Pour the batter into a greased or lined 8×8 inch baking pan.
Bake for 25–30 minutes, or until a toothpick inserted comes out mostly clean.
Let cool before slicing into squares and enjoy!

Make sure not to squeeze the zucchini dry—the moisture helps create that fudgy texture.

Keywords: zucchini brownies, healthy dessert, chocolate, whole wheat, sneaky veggies