Low Calorie Zucchini Brownies

Have you ever wondered if brownies could be healthy and delicious at the same time?

It might sound too good to be true—after all, brownies are supposed to be rich, fudgy, and a little sinful, right? But what if I told you there’s a way to make brownies that are low in calories, packed with goodness, and still incredibly satisfying? Yes, we’re talking about low calorie zucchini brownies—and they might just change the way you think about dessert.

In this post, you’ll learn exactly how to make these sneaky, chocolatey treats that are secretly loaded with veggies and flavor, not sugar and guilt. Whether you’re watching your calorie intake or just want to eat a bit healthier, this recipe is for you.

What Makes These Brownies So Special?

Low Calorie Zucchini Brownies

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• Author: nakisha
• Total Time: 45 minutes
• Yield: 9 brownies 1x
• Diet: Low Calorie

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Description

These Low Calorie Zucchini Brownies are fudgy, moist, and made with hidden veggies for a healthy twist on your favorite chocolate treat. Packed with fiber and flavor, these brownies are perfect for anyone watching their calories without sacrificing taste.

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Ingredients

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• 1 cup grated zucchini (moisture squeezed out)
• ½ cup unsweetened cocoa powder
• ¾ cup whole wheat flour or oat flour
• ½ tsp baking soda
• ¼ tsp salt
• ¼ cup unsweetened applesauce
• ¼ cup honey or maple syrup
• 1 egg or flax egg (1 tbsp flaxseed + 2.5 tbsp water)
• 1 tsp vanilla extract
• Optional: ¼ cup dark chocolate chips
• Optional: ¼ cup chopped walnuts

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Instructions

1. Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper or lightly grease it.
2. Grate and drain zucchini: Use a towel to squeeze out excess moisture from 1 cup of grated zucchini.
3. Mix dry ingredients: In a bowl, whisk cocoa powder, flour, baking soda, and salt.
4. Mix wet ingredients: In another bowl, combine zucchini, applesauce, honey or syrup, egg (or flax egg), and vanilla.
5. Combine: Gradually stir the dry ingredients into the wet mixture. If the batter is too thick, add 1–2 tbsp almond milk or water.
6. Add mix-ins: Fold in chocolate chips or walnuts if using.
7. Bake: Spread the batter in the pan and bake for 25–30 minutes, until a toothpick comes out with moist crumbs.
8. Cool and slice: Let cool completely before cutting into squares for best texture.

Notes

These brownies stay moist thanks to the zucchini—no oil needed! To keep them ultra low-calorie, skip the chocolate chips and nuts. Great for make-ahead meal prep and sneaking in extra veggies for kids.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 brownie
• Calories: 95
• Sugar: 7g
• Sodium: 85mg
• Fat: 3g
• Saturated Fat: 1g
• Unsaturated Fat: 1.5g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 15mg

These aren’t your typical diet desserts. Here’s why:

• Low Calorie: Each brownie is under 100 calories!
• Hidden Veggies: Zucchini adds moisture, texture, and fiber—but you won’t taste it.
• Simple Ingredients: No fancy flours or sweeteners.
• Quick & Easy: Ready in under an hour.
• Kid-Approved: Perfect for picky eaters who turn their noses up at greens.

Time required:
Prep Time: 15 minutes
Bake Time: 25–30 minutes
Total Time: 45 minutes

Skill Level: Easy. If you can stir and pour, you can make these brownies.

Essential Ingredients (and Why They Matter)

Here are the basic ingredients you’ll need for low calorie zucchini brownies:

Dry Ingredients:

• Cocoa powder (unsweetened) – Gives the brownies their rich chocolate flavor.
• Whole wheat flour or oat flour – A fiber-rich alternative to white flour.
• Baking soda – Helps the brownies rise a little.
• Salt – Enhances all the flavors.

Wet Ingredients:

• Grated zucchini – Adds moisture and structure, reducing the need for oil.
• Applesauce (unsweetened) – Acts as a natural sweetener and fat substitute.
• Honey or maple syrup – A healthier sweetener alternative to white sugar.
• Egg or flax egg – Binds the mixture together.
• Vanilla extract – Boosts the flavor.

Optional Add-ins:

• Dark chocolate chips – For extra gooeyness (use sparingly to keep it low calorie).
• Chopped walnuts or pecans – Adds crunch and healthy fats.

Substitutions:

• Use gluten-free oat flour if you’re gluten-sensitive.
• Replace honey with agave nectar or monk fruit syrup for even fewer calories.
• Make it vegan with a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water).

Step-by-Step Instructions

Step 1: Prep the Zucchini

• Wash and grate 1 cup of zucchini using the small holes on a grater.
• Place the grated zucchini on a clean towel and squeeze out extra moisture.
• This is important to avoid soggy brownies.

Step 2: Mix Dry Ingredients

• In a large bowl, whisk together:
  • ½ cup cocoa powder
  • ¾ cup whole wheat flour or oat flour
  • ½ tsp baking soda
  • ¼ tsp salt

Step 3: Mix Wet Ingredients

• In a separate bowl, combine:
  • 1 cup grated and drained zucchini
  • ¼ cup unsweetened applesauce
  • ¼ cup honey or maple syrup
  • 1 egg or flax egg
  • 1 tsp vanilla extract

Step 4: Combine Wet and Dry

• Slowly stir the dry ingredients into the wet mixture.
• Mix until fully combined—don’t overmix.
• If the batter seems dry, add 1–2 tbsp almond milk or water.

Step 5: Add Optional Mix-Ins

• Fold in:
  • ¼ cup dark chocolate chips (optional)
  • ¼ cup chopped walnuts (optional)

Assembly and Baking Tips

1. Prepare your pan: Line an 8×8-inch baking dish with parchment paper or lightly grease it.
2. Pour in the batter: Spread it evenly with a spatula.
3. Bake at 350°F (175°C) for 25–30 minutes.
4. Check doneness: Insert a toothpick into the center—it should come out with a few moist crumbs.
5. Cool completely before slicing. This allows the brownies to set and firm up.

Presentation Tip:

Cut the brownies into neat squares and dust with a tiny bit of cocoa powder or serve with a small dollop of Greek yogurt for a protein-rich treat.

Storage and Make-Ahead Tips

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keeps well for up to 1 week.
• Freezer: Freeze individual brownies for up to 2 months. Wrap in plastic wrap and store in a freezer-safe bag.

To reheat: Microwave for 15–20 seconds or let thaw at room temp.

Recipe Variations

• Vegan Zucchini Brownies: Use a flax egg and maple syrup.
• Extra Chocolatey: Add an extra tablespoon of cocoa powder or sprinkle cocoa nibs on top.
• Peanut Butter Swirl: Drop small spoonfuls of natural peanut butter on top before baking. Swirl gently with a toothpick.
• Mint Chocolate: Add a few drops of peppermint extract for a holiday twist.
• Protein Boost: Add a scoop of chocolate protein powder and reduce flour slightly.

Conclusion

Who knew something as humble as zucchini could turn into such a delightful treat? These low calorie zucchini brownies are proof that eating healthy doesn’t mean giving up dessert. They’re quick to make, full of real ingredients, and perfect for both kids and adults.

Give them a try, and don’t be afraid to experiment. Whether you add nuts, swirl in peanut butter, or sneak in extra chocolate, this recipe is as flexible as it is delicious.

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