Decadent Chocolate Zucchini Brownies: Healthy, Moist, & Perfect for Passover (Dairy-Free, Grain-Free, Refined Sugar-Free)
Prepare to be amazed by these incredible chocolate zucchini brownies! They are everything you crave in a brownie: rich, intensely chocolaty, and unbelievably moist. What sets them apart? They’re crafted with wholesome ingredients, making them dairy-free, grain-free, and free from refined sugars. And if you’re looking to elevate your dessert experience, the optional bright and tangy raspberry sauce pushes these brownies into a realm of pure culinary delight. Whether you’re celebrating Passover or simply seeking a healthier treat any time of year, these brownies are a game-changer.
This post was thoughtfully updated from its original publication on April 4, 2017, to provide even more helpful tips and delicious details.
The idea of a “healthy chocolate dessert” might sound like a contradiction, but it’s not! It truly is possible to indulge your sweet tooth, enjoy a delicious treat, and still adhere to your healthy eating principles. For many, including myself, this means avoiding dairy and refined sugars. These sensational zucchini brownies not only meet those standards but also secretly pack in extra nutrition without sacrificing an ounce of taste or that perfect brownie texture. It’s a win-win, and a big reason to celebrate!
If you’re specifically searching for a vegan brownie recipe, you’re in luck! I have a fantastic option that ensures everyone can enjoy the pure joy of a fudgy brownie. Because, let’s be honest, brownies are universally loved and should be accessible to all dietary preferences!
Why Zucchini is Your Secret Weapon for Perfect Brownies
Chocolate desserts rarely disappoint, no matter the season. But these zucchini brownies take that universal appeal to a whole new level. Zucchini, often hidden within the recipe, is the unsung hero here. It contributes an incredible amount of moisture, making these brownies exceptionally tender and rich, far beyond what you’d expect from a “healthy” version. Beyond moisture, zucchini adds a subtle boost of vitamins (like Vitamin C and K), minerals, and dietary fiber, transforming a simple dessert into a more wholesome treat you can genuinely feel good about serving to your family and friends. It’s the perfect way to sneak in some extra greens without anyone even noticing!
Need Help with Ingredient Substitutions? No Problem!
One of the best things about baking at home is the flexibility to adapt recipes to suit your dietary needs or what you have on hand. These chocolate zucchini brownies are incredibly forgiving, and here are some common substitutions that work beautifully:
- Nut Allergies: If you or someone you’re baking for has a nut allergy, don’t despair! You can easily swap almond butter for an equal amount of sun butter (sunflower seed butter). The flavor profile will be slightly different, but still utterly delicious and safe for nut-free diets.
- Making Them Vegan? While the core recipe calls for eggs, converting these brownies to be fully vegan is simple. Just omit the two large eggs and instead, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let this mixture sit for about 5 minutes until it thickens into a “flax egg” before incorporating it into your batter. This will provide the necessary binding.
- No Zucchini on Hand? No worries! Yellow squash makes an excellent substitute for zucchini. Use it in the same quantity, and you’ll achieve similar moisture and texture results.
- Can’t Find Dark Chocolate Chips? If dark chocolate chips are elusive in your pantry or local store, you can achieve the same rich chocolatey goodness by using a 3-ounce bar of your favorite high-quality dark chocolate. Simply chop it by hand into smaller pieces, and you’re good to go!
Making Almond Butter from Scratch: A Step-by-Step Guide
While store-bought almond butter is convenient, making your own offers several advantages, especially if you’re preparing these brownies for Passover. It can be challenging to find Kosher for Passover almond butter that doesn’t contain undesirable refined oils or other additives. Crafting it yourself ensures you have a pure, wholesome product with full control over the ingredients.
Why Make Your Own Almond Butter?
Beyond Passover dietary restrictions, homemade almond butter often tastes fresher and can be more cost-effective. Plus, it eliminates any hidden ingredients or unnecessary sugars sometimes found in commercial brands. It’s a simple process that yields a superior product.
The Process:
To yield approximately 1 cup of almond butter (the amount needed for this recipe), you’ll need about 12 ounces of raw almonds. For an enhanced, deeper nutty flavor, I highly recommend toasting your almonds first. Here’s how:
- Toast the Almonds: Preheat your oven to 350°F (175°C). Spread the raw almonds in a single layer on a rimmed baking tray. Toast them for 5-7 minutes, keeping a close eye on them to prevent burning. They should just begin to turn a light golden brown and smell fragrant.
- Process to Creaminess: Carefully transfer the warm, toasted almonds to the bowl of a high-speed food processor. Begin processing. Initially, the almonds will turn into a coarse meal, then a sticky ball, and eventually, the oils will release, creating a smooth, creamy butter.
- Patience is Key: This process requires a bit of patience! It typically takes about 5-8 minutes, depending on the power of your food processor. You’ll need to stop and scrape down the sides of the bowl several times to ensure everything is evenly processed. Don’t be tempted to add oil to speed it up; the almonds contain enough natural oils to become smooth.
I usually don’t add anything extra to my homemade almond butter, keeping it versatile for various recipes, like my Veggie Pad Thai. However, if you want to customize the flavor for these brownies or future uses, here are a few options to add to the food processor along with the almonds (or a combination thereof) during the final stages of processing:
- ½ teaspoon coarse sea salt (enhances flavor and can act as a natural preservative)
- 1 Tablespoon maple syrup (for a touch of sweetness)
- 1 Tablespoon honey (another natural sweetener option)
- 2 medjool dates (for a caramel-like sweetness and thicker consistency)
- 1 Tablespoon cocoa powder (to make chocolate almond butter, perfect for these brownies!)
The Zest of Raspberry Sauce: A Perfect Pairing
While these chocolate zucchini brownies are fantastic on their own, the optional raspberry sauce truly takes them over the top. It adds a bright, tangy contrast to the rich chocolate, creating a delightful flavor symphony. The best part? This sauce is incredibly easy to make and can be enjoyed all year round, thanks to the flexibility of using either fresh or frozen raspberries.
Creating Your Raspberry Elixir:
Simply combine raspberries, a touch of water, and a medjool date (for natural sweetness and a smooth texture) in your food processor or use an immersion blender until it reaches your desired consistency. I often make a double batch because this versatile sauce is simply too good to only use on brownies! It’s absolutely delicious drizzled onto fluffy gluten-free pancakes, swirled into vegan tahini brownies, or even mixed into your morning oatmeal for a burst of fruit flavor. It’s a simple addition that adds a gourmet touch to so many dishes.
Chocolate Zucchini Brownies for Passover: A Sweet Tradition Reinvented
Growing up, Passover desserts were a rather limited affair. My childhood memories conjure images of fruit compote and coconut macaroons. As someone with a serious coconut allergy, this meant my dessert options were often confined to just, well, overcooked fruit! It was a bit of a dessert desert during a holiday known for its elaborate meals. I largely skipped dessert at Passover until the wonderful era of chocolate-dipped matzo, chocolate-dipped strawberries, and eventually, chocolate-dipped EVERYTHING became popular. That’s when I truly found my dessert heaven because, hello, CHOCOLATE! Yum! I often wonder, where were these incredible chocolate zucchini brownies back then? They would have revolutionized my Passover experience entirely.
These brownies are perfectly suited for Passover because they are grain-free (using almond butter instead of flour), dairy-free, and refined sugar-free. They offer a rich, satisfying chocolate fix that feels indulgent without breaking any dietary rules. They’re a fantastic way to bring a modern, delicious twist to your holiday table, ensuring everyone, even those with allergies or specific dietary needs, can enjoy a truly special and decadent dessert.
More Delicious & Healthy Zucchini Recipes
Zucchini is an incredibly versatile vegetable, shining in both savory and sweet dishes. If you find yourself with an abundance of zucchini or simply want to explore more ways to incorporate this healthy ingredient into your cooking, here are some other fantastic recipes:
- Healthy Zucchini Bread: A moist and flavorful classic, perfect for breakfast or a snack.
- Vegan Stuffed Zucchini: A hearty and satisfying meal packed with plant-based goodness.
- Zucchini Pizza Bites: Fun, low-carb, and flavorful bites perfect for appetizers or a light lunch.
- Corn Zucchini Fritters: Crispy on the outside, tender on the inside, these fritters are a delightful side dish.
- Creamy Zucchini Soup: A comforting and nourishing soup, ideal for a light meal.
📖 Recipe: Chocolate Zucchini Brownies
Chocolate Zucchini Brownies
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Ingredients
Brownie
- 2 small zucchini approximately 1 ½ cups shredded
- 1 cup almond butter*
- ⅓ cup maple syrup or honey
- ¼ cup cocoa powder
- 2 large eggs*
- 1 teaspoon vanilla
- 1 cup dark chocolate chips**
Optional Raspberry Sauce
- 1 cup raspberries fresh or defrosted frozen
- 1 medjool date
- 2 Tablespoons water
Instructions
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Preheat oven to 350°F (175°C). Line a 9×9 inch baking dish with unbleached parchment paper, leaving an overhang on two sides for easy removal.
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If you’re preparing almond butter from scratch, refer to the detailed note below for instructions. Make your almond butter first and set it aside.
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Using the shredding disc on your food processor or a box grater if shredding by hand, carefully shred the zucchini. Set aside.
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In a large mixing bowl, combine the almond butter, maple syrup (or honey), and eggs. Stir vigorously until the almond butter is completely incorporated and the mixture is smooth. Next, add the cocoa powder and mix thoroughly until no dry spots remain. Gently fold in the shredded zucchini, ensuring it’s evenly distributed, followed by the dark chocolate chips. Continue mixing until all ingredients are fully combined and the batter is smooth.
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Pour the brownie batter into your prepared baking pan, spreading it evenly. Bake for 40-45 minutes. The brownies are ready when they spring back slightly to the touch in the center, or a toothpick inserted comes out with moist crumbs (not wet batter). Be careful not to overbake, as these brownies are designed to be incredibly moist! Allow them to cool completely in the pan before attempting to slice. For even easier, cleaner slices, refrigerate or freeze the cooled brownies for a short period before cutting.
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While the brownies cool, prepare the optional raspberry sauce. Combine the raspberries, medjool date, and water in a food processor or use an immersion blender. Blend until the sauce is completely smooth.
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Serve the cooled brownies with a generous drizzle or a side of the vibrant raspberry sauce. For an extra touch of elegance, garnish with a few fresh raspberries. Enjoy your wholesome, decadent treat!
Notes
*Vegan Egg Substitution: If you are not celebrating Passover or simply prefer a vegan option, you can substitute the eggs by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let this mixture sit for 5 minutes until it thickens before adding it to the brownie batter.
*Chocolate Chip Alternative: If dark chocolate chips are unavailable, you can coarsely chop a good quality dark chocolate bar (around 3 ounces) to use in their place.
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.