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Zucchini Fudge Brownies

Moist and fudgy brownies made skinny with applesauce and zucchini.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 2 hours 40 minutes
Author Whole and Heavenly Oven


  • 1-1/2 cups white whole wheat flour
  • 3/4 cup coconut sugar
  • 1/2 cup unsweetened cocoa powder
  • 1-1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup unsweetened applesauce
  • 1/4 cup coconut oil melted
  • 2 cups shredded zucchini
  • 1 cup semisweet chocolate chips or chunks


  • 1. Preheat oven to 350 F. Lightly grease a 9 x 13 in baking pan.
  • 2. In a large bowl, combine flour, coconut sugar, cocoa powder, baking soda, and salt.
  • 3. In a medium bowl, beat eggs, vanilla, applesauce, and coconut oil until smooth. Add liquid mixture to dry bowl and gently stir until combined. Fold in shredded zucchini.
  • 4. Spread brownie batter into prepared baking pan and sprinkle with chocolate chips. Bake in preheated oven 30 minutes, or until toothpick comes out with moist crumbs (not gooey batter) Cool brownies in pan on a wire cooling rack at least 2 hours before cutting into squares.
  • Yield: 12 large brownies
  • Store brownies in refrigerator up to 2 days.


Adapted from Texanerin Baking