Whole Wheat Best Zucchini Brownies
Indulge guilt-free with these tender, fudgy Whole Wheat Best Zucchini Brownies—a perfect balance of wholesome ingredients and decadent chocolate flavor! Made with nutrient-packed whole wheat flour and shredded zucchini, these brownies are naturally moist and subtly sweetened with a combination of granulated sugar, brown sugar, and unsweetened applesauce. Dark chocolate chips add bursts of richness, while an optional sprinkle of walnuts brings a satisfying crunch. Ready in just 40 minutes, these healthier homemade brownies are ideal for satisfying your sweet tooth without compromising on nutrition. Perfect for dessert, snack time, or even a sneaky breakfast treat, this simple one-bowl recipe is a must-try for chocolate lovers looking to add a wholesome twist to a classic favorite.
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 0.333 cup Unsweetened cocoa powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar
- 0.5 cup Unsweetened applesauce
- 0.25 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 1.5 cups Shredded zucchini
- 0.5 cup Dark chocolate chips
- 0.25 cup Chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease or line an 8x8-inch baking dish with parchment paper.
In a medium-sized mixing bowl, whisk together the whole wheat flour, cocoa powder, baking soda, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar, brown sugar, applesauce, vegetable oil, and vanilla extract. Mix until smooth.
Gradually add the dry ingredients from the medium bowl to the wet ingredients. Stir until just combined—avoid overmixing.
Fold in the shredded zucchini to the batter until evenly distributed. The batter will be thick and slightly sticky.
Gently stir in the dark chocolate chips and chopped walnuts if using.
Pour the batter into the prepared baking dish, spreading it out evenly with a spatula.
Bake in the preheated oven for 22-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
Remove the brownies from the oven and let them cool in the pan for about 15 minutes before transferring them to a wire rack.
Once completely cool, slice into 12 squares and serve. Store leftovers in an airtight container at room temperature or in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
2609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.3 g | 157% | |
| Saturated Fat | 36.4 g | 182% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1256 mg | 55% | |
| Total Carbohydrate | 409.9 g | 149% | |
| Dietary Fiber | 56.3 g | 201% | |
| Total Sugars | 252.7 g | ||
| Protein | 47.3 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 303 mg | 23% | |
| Iron | 27.4 mg | 152% | |
| Potassium | 3092 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
