Whole-Wheat Dark Chocolate Zucchini Brownies

Whole-Wheat Dark Chocolate Zucchini Brownies


"Moist, chocolatey, and delicious, these double-chocolate brownies will disappear fast."

Ingredients 1 h 15 m {{adjustedServings}} servings 170 cals

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 170 kcal
  • 8%
  • Fat:
  • 7.6 g
  • 12%
  • Carbs:
  • 22.7g
  • 7%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 169 mg
  • 7%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F. Line 9-inch-square baking pan with foil.
  2. Combine flour, cocoa, baking soda and salt in medium bowl.
  3. Melt 3/4 cup morsels in large, microwave-safe bowl on HIGH (100%) power for 1 minute; stir until smooth. Cool slightly. Stir in oil, brown sugar, granulated sugar, egg whites and vanilla extract. Stir in flour mixture; fold in zucchini. Spread into prepared pan. Sprinkle remaining 1/4 cup morsels over top.
  4. Bake for 30 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Lift brownies from pan; cut into 16 squares. Store in airtight container for up to 5 days.
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Reviews 16

  1. 18 Ratings

Fleur de lys

These brownies are amazing!!! I've made them twice, and the second time around I forgot the cocoa powder, but having substituted half the zucchini for pears, they were still awesome! My advice: the darker the chocolate the better. I also only use about a total of 3/4 cup of sugar. Serve with raspberry coulis...to die for!

Kacey Pedersen

For a healthier version of brownies, these turned out pretty good. The only thing I did a little different was used Nestles Dark Chocolate and Mint morsels because thats all I had on hand, which gave it a nice Minty flavor and I also substituted about a 1/2 cup of applesauce for the vegetable oil. Other than that, they came out moist and more cake-like rather than a brownie texture, but still pretty good! :)


Made this today and despite my modifications they turned out moist and delicious. I will definitely make them again. Here's what I changed: 1. Used 1/2 cup whole wheat flour and 1/2 cup all-purpose flour (didn't have white whole-wheat). 2. Used 1 tablespoon flaxmeal with 3 tablespoons boiling water in place of egg whites (due to someone with egg allergy at my house). 3. Also used 1 tablespoon egg replacer mixed with 1 1/2 teaspoons warm water (again, due to egg allergy). 4. Didn't have enough chocolate chips (crazy, right!?) and had to use 4 ounces melted semi-sweet baking chocolate in place of 1/2 cup melted chocolate chips. In spite of all of my tinkering they were a big hit and are a nice way to get zucchini into my preschooler and my husband without complaints. Husband and son both loved them.