Getting a brownie to stay soft and moist without lots of butter can be tricky. Most lighter baked goods turn out dry or crumbly instead of rich.
These low calorie zucchini brownies solve that problem by using the natural moisture from finely grated zucchini.
You still get a deep cocoa flavor and melted chocolate in every bite, but with far fewer calories.
My favorite part is that they taste even fudgier on the second day after sitting in the fridge overnight.
They are great to make ahead of time for an easy afternoon snack or a quiet dessert at home.
Why I Love This Recipe
Super Fudgy Texture – The natural moisture from fresh zucchini creates an ultra soft, melt in your mouth crumb without extra fat.
Rich Chocolate Flavor – Deep cocoa powder and melted chocolate chips give you an intense dessert taste in every single bite.
No Added Oil – Applesauce and shredded squash replace heavy cooking oils to keep the overall calorie count very low.
No Sugar Crashes – Zero calorie monk fruit sweetener provides sweet dessert flavor without packing on extra daily calories.
Ingredient List
- 1 1/2 cups Finely Shredded Zucchini (about 1 medium)
- 1 Large Egg
- 1 Large Egg White
- 1/4 cup Unsweetened Applesauce
- 2/3 cup Granulated Monk Fruit Sweetener
- 2 tsp Vanilla Extract
- 3/4 cup All Purpose Flour
- 1/2 cup Unsweetened Cocoa Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1/3 cup Semi Sweet Chocolate Chips
How to Make It
Step 1
Preheat the oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
Step 2
Shred the zucchini on the fine side of a box grater. Do not squeeze out the liquid. That moisture is what replaces the oil and keeps these brownies fudgy.
Step 3
In a large bowl, whisk the egg, egg white, applesauce, monk fruit sweetener and vanilla until smooth. Stir in the shredded zucchini.
Step 4
Add the flour, cocoa powder, baking soda and salt. Fold until no dry streaks remain. The batter will look thick and a little dry at first.
Let it rest for 5 minutes, then stir again. The zucchini will release its moisture and the batter will loosen into a thick, spreadable consistency.
Step 5
Fold in the chocolate chips. Spread the batter into the pan, pressing it into the corners with a spatula.
Step 6
Bake for 25-30 minutes, until the top is set and a toothpick inserted in the center comes out with moist crumbs.
Step 7
Cool completely in the pan before cutting into 16 squares. These are even fudgier on day two.
Tips
Use the Fine Holes on Your Grater
From my experience, you should always shred the zucchini on the smallest holes of your box grater.
Tiny shreds melt straight into the batter during baking, so nobody will taste or see green flecks in their treat.
Larger pieces release liquid unevenly and can leave you with wet, soggy pockets in the middle of your pan.
Spoon and Level Your Flour
You’ll get the best results if you spoon your flour into the measuring cup and scrape the excess flat across the top.
Scooping flour directly from the bag packs it down tight and adds far too much dry powder to your bowl.
Because this dessert uses applesauce instead of oil, even a tiny bit of extra flour will turn the brownies dry and rubbery.
Sift the Cocoa Powder
I recommend running your cocoa powder through a small mesh strainer before you stir it in.
Cocoa powder naturally forms small, stubborn lumps that refuse to break down in a thick batter.
Sifting keeps everything smooth and prevents anyone from biting into a bitter clump of dry powder.
FAQs
Can you taste the zucchini in these brownies?
No, you will not taste any vegetable flavor at all once the brownies are baked.
The cocoa powder and vanilla completely take over the flavor, while the shredded zucchini simply provides moisture to keep the texture dense and fudgy.
Low Calorie Zucchini Brownies
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
- Shred the zucchini on the fine side of a box grater. Do not squeeze out the liquid. That moisture is what replaces the oil and keeps these brownies fudgy.
- In a large bowl, whisk the egg, egg white, applesauce, monk fruit sweetener and vanilla until smooth. Stir in the shredded zucchini.
- Add the flour, cocoa powder, baking soda and salt. Fold until no dry streaks remain. The batter will look thick and a little dry at first. Let it rest for 5 minutes, then stir again. The zucchini will release its moisture and the batter will loosen into a thick, spreadable consistency.
- Fold in the chocolate chips. Spread the batter into the pan, pressing it into the corners with a spatula.
- Bake for 25-30 minutes, until the top is set and a toothpick inserted in the center comes out with moist crumbs.
- Cool completely in the pan before cutting into 16 squares. These are even fudgier on day two.