Zucchini Fudge Brownies



CHOCOLATE: Dark chocolate is made from the seeds of a cocoa tree, making it one of the best sources of antioxidants on the planet.  It can help improve blood flow and help lower blood pressure and cholesterol, thereby decreasing your risk of heart disease.  


SUMMER SQUASH:  High in Vitamin C and Vitamin B6.  Summer squash, like zucchini, is an important food source for cartenoids and antioxidants.  The skin of the squash is particularly antioxidant rich, so it is worth buying organic and leaving the skin intact while cooking. 

Yields: 12 squares or One 9”x13” Baking Pan




½ cup zucchini, shredded (see Note below)

1/3 cup applesauce

1 cup + 2 Tbsp water

2 tsp vanilla extract

3 Tbsp flax meal

¾ cup cocoa powder

1 cup coconut flour or baking blend

½ tsp salt

½ tsp baking soda

¾ cup turbinado sugar

½ cup + 2 Tbsp coconut oil

½ cup mini chocolate chips (optional)


Note: Shred zucchini in a food processor for fine shreds.  After shredding, let the strands sit in a colander lined with cloth to drain out the excess liquid.  Squeeze out as much liquid as possible before incorporating into the recipe. 


Healthy Chocolate Frosting:

½ cup cocoa powder

2 tbsp maple syrup or agave syrup

1 tsp vanilla

¼ tsp salt

½ cup virgin coconut oil, melted



  1. Preheat oven to 350F, and line a 9”x13” baking pan with parchment paper.  Set aside. 

  2. BROWNIE: In a large mixing bowl, whisk together zucchini, applesauce, water, vanilla extract, flax meal.  Let sit for at least 5 minutes.

  3. In a separate bowl, combine the dry ingredients including cocoa powder, flour, salt, baking soda, and sugar, and stir very well. 

  4. Pour wet into dry, stir until evenly mixed.  Add the melted coconut oil, and stir until well combined.

  5. Pour into the baking pan, place in oven, and bake 19-20 minutes. 

  6. When finished baking, let brownies sit for 15 minutes before trying to cut into squares, and if at all possible wait until the next day to eat them.  They taste much richer the next day, after the flavors have a chance to intensify. 

  7. HEALTHY CHOCOLATE FROSTING: Mix frosting ingredients together in a bowl to form a sauce.  Spread sauce over cooled zucchini brownies (even better if refrigerated), then refrigerate for another 10-20 minutes and the sauce magically transforms into a fudgy chocolate frosting



** If frosting with the healthy frosting, coconut oil melts at about 75 degrees, so these frosted brownies are best stored in the fridge.