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Close-up of fudgy zucchini brownie showing rich chocolate texture.

Healthy Zucchini Brownies (Fudgy, No Added Sugar)

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 9 brownies
Author: Nico Pallotta

  • 1 cup (170 g) zucchini grated, measured after squeezing (about 1 medium zucchini)
  • 1 packed cup (160 g) dates pitted + 1 cup hot water for soaking
  • ⅓ cup (35 g) rolled oats
  • 2 large eggs
  • 2 tablespoons (24 g) olive oil
  • 1 teaspoon vanilla extract
  • ⅓ cup (35 g) unsweetened cocoa powder
  • 1 cup (180 g) dark chocolate chips plus ¼ cup extra for topping
  • ¼ teaspoon sea salt

  • Preparation: Preheat the oven to 350°F (180°C). Line an 8×8-inch baking pan with parchment paper.
    Add 1 packed cup dates to a bowl and cover with 1 cup hot water. Let them soak for 5 minutes.
    Meanwhile, grate the zucchini and place it in a bowl. Sprinkle with ¼ teaspoon sea salt and toss well. Let it sit for 5 minutes.
    Squeeze the zucchini by hand over the sink to remove most of the liquid. Measure out 1 cup zucchini after squeezing.
    Step 1 Dates soaking in hot water.
  • Blend the batter: Lift the dates out of the soaking water and add them to a food processor.
    Add ⅓ cup rolled oats, 2 large eggs, 2 tablespoons olive oil, 1 teaspoon vanilla extract, and ⅓ cup unsweetened cocoa powder.
    Blend for about 1 minute.
    Step 2 Dates, oats, cocoa, eggs, and oil in a food processor bowl.
  • Melt the chocolate: Add 1 cup dark chocolate chips to a microwave-safe bowl.
    Microwave in 30-second intervals, stirring between each interval, until fully melted and smooth. This should take about 60 to 90 seconds.
    Pour the melted chocolate into the food processor, scrape down the sides, and blend for 1 minute.
    Step 3 Smooth chocolate brownie batter in a food processor.
  • Add the zucchini: Remove the blade if possible. Stir in the squeezed zucchini until evenly mixed. If your food processor bowl has a hole in the center, transfer the batter to a bowl first.
    Step 4 Grated zucchini folded into thick chocolate brownie batter.
  • Bake and cool: Spread the batter into the prepared pan and top with ¼ cup dark chocolate chips or chopped dark chocolate.
    Bake for 20 to 24 minutes, or until the top looks set and the center is still slightly soft.
    Let cool completely before slicing. For extra fudgy brownies, chill them in the refrigerator for 30 minutes or enjoy them straight from the freezer.
    Step 5 Healthy zucchini brownies cooling in a baking pan.
Substitutions
  • Zucchini → Yellow summer squash
  • Dates → Medjool dates, Deglet Noor dates
  • Rolled oats → Quick oats
  • Eggs → Flax eggs (softer, less fudgy texture)
  • Olive oil → Avocado oil, melted coconut oil, unsalted butter
  • Vanilla extract → Almond extract
  • Unsweetened cocoa powder → Dutch-process cocoa powder
  • Dark chocolate chips → Chopped dark chocolate, semi-sweet chocolate chips, dairy-free chocolate
 
Tips
  • Squeeze the zucchini well for rich, fudgy brownies instead of soft, cakey ones.
  • Use soft dates so the batter blends smooth and creamy.
  • Don’t skip the melted chocolate because it gives the brownies deep flavor and dense texture.
  • Blend until smooth so there are no small pieces of date.
  • Cool completely before slicing or the brownies may seem too soft.
  • Chill for extra fudginess before serving.
  • Use good dark chocolate since it is the main flavor.
  • Store well in the fridge for 5 days or freeze for 3 months. Louise and I love them straight from the freezer.
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