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Healthy Zucchini Brownies

I always seem to have zucchini left over, and rather than making yet another zucchini-based dinner (all respect to zucchini dinners, they're great!) I like to make the most of what I have by making my Healthy Zucchini Brownies.

They're really easy and low in sugar, but if you like your desserts to taste sweet feel free to add more sweetener to the recipe. I usually make a big batch and freeze it, but these brownies taste particularly good warm from the oven.


  • 210g zucchini (approximately 1 large zucchini)
  • 315g wholemeal spelt flour
  • 40g cacao powder
  • 1 tsp cinnamon
  • 2 tbs linseed meal mixed with 4 tbs warm water (set aside for 15 minutes)
  • 350ml almond milk
  • 100ml liquid sweetener (I used date syrup but maple syrup or rice malt syrup would work well, too)
  • 2 tbs natural peanut butter
  • 80g dark chocolate, roughly chopped
  • 100g fresh raspberries 
Zucchini Brownies
Healthy Zucchini Brownies
Zucchini Brownies


  • Preheat oven to approximately 190 degrees Celsius and line a baking or brownie tray with baking paper. 
  • Grate zucchini and set aside.
  • In a large bowl, combine flour, cacao and cinnamon until combined. Add zucchini and mix again.
  • Slowly add linseed meal, milk, sweetener and peanut butter and mix until well combined.
  • Pour mixture into prepared tray, and top chocolate and raspberries.
  • Bake in the oven for approximately 30 minutes. They should be a little moist in the middle. 
  • Serve warm or store in an airtight container in the fridge or freezer until ready to enjoy! 

Did you try these already?