Chocolate Zucchini Brownies with Raspberry Sauce: Healthy Indulgence for Any Occasion
Prepare to fall in love with these incredibly rich, profoundly chocolaty, and unbelievably moist chocolate zucchini brownies. What makes them truly stand out is not just their decadent flavor, but also their wholesome nature: they are entirely dairy-free, grain-free, and crafted without a trace of refined sugar. And to elevate this delightful treat to an extraordinary level, a vibrant, sugar-free raspberry sauce provides the perfect tangy complement, pushing these brownies over the edge into spectacular territory. Whether you’re seeking a special dessert for Passover or a guilt-free indulgence any time of the year, these brownies are a phenomenal choice.
This comprehensive guide was updated from an earlier version, originally published on April 4, 2017, to bring you even more tips and insights for perfect brownies.
The Joy of Healthy Chocolaty Desserts
The notion of “healthy chocolaty desserts” is far from an oxymoron. In fact, it’s entirely possible to savor a truly delightful treat while adhering to your healthy eating principles. For many, including myself, this means avoiding dairy and refined sugars. These exquisite chocolate zucchini brownies effortlessly meet these criteria, offering a superb fusion of rich flavor, satisfying texture, and added nutritional benefits, all thanks to the clever inclusion of fresh zucchini. It’s a culinary triumph that proves you don’t have to compromise on taste to enjoy a wholesome dessert. You get to have your cake (or brownie!) and eat it too!
Everyone deserves to enjoy the pure bliss of a well-made brownie. If you’re exploring more options, especially vegan brownie recipes, I have you covered with other fantastic alternatives designed to cater to diverse dietary needs and preferences.
Why Zucchini Is Your Secret Weapon in Baking
Chocolate desserts hold a timeless appeal, consistently ranking as a crowd-pleaser regardless of the season. However, what truly sets these brownies apart is the star ingredient: zucchini. Often hidden within the batter, zucchini contributes an incredible amount of moisture, creating a tender crumb that is simply irresistible. Beyond moisture, zucchini also stealthily infuses these brownies with a boost of essential vitamins and minerals, without altering the delicious chocolate flavor you crave. This makes them a dessert you can feel genuinely good about serving to your family and friends, knowing they’re enjoying a treat that is both delectable and nutritious.
The subtle, earthy flavor of zucchini is completely masked by the rich cocoa and dark chocolate chips, making it an ideal ingredient for fussy eaters or anyone skeptical about vegetables in their dessert. It’s the ultimate way to sneak in extra goodness while indulging in a genuinely satisfying chocolate experience.
Ingredient Spotlight and Smart Substitutions
One of the best aspects of baking is its flexibility, and these chocolate zucchini brownies are no exception. Here are some common questions about ingredients and how you can easily make adjustments without sacrificing flavor or texture:
- Nut Allergies? If you or your guests have nut allergies, don’t worry! Sunbutter (sunflower seed butter) is an excellent, equally creamy alternative to almond butter. It provides a similar consistency and richness, ensuring your brownies remain moist and flavorful.
- Making Them Vegan? To transform this recipe into a fully vegan delight, simply omit the two large eggs. Instead, create two “flax eggs” by mixing 1 tablespoon of ground flaxseed meal with 3 tablespoons of water for each egg required. Allow this mixture to sit for about 5 minutes until it thickens into a gel-like consistency before incorporating it into your batter. This will bind the ingredients beautifully.
- No Zucchini on Hand? No problem at all! Yellow squash makes a fantastic substitute for zucchini. It has a very similar texture and moisture content, and like zucchini, its mild flavor will disappear seamlessly into the chocolate batter. Use the same quantity as you would zucchini.
- Can’t Find Dark Chocolate Chips? If dark chocolate chips are elusive, or you prefer a different form of chocolate, simply use a 3-ounce bar of high-quality dark chocolate. Chop it coarsely by hand into small chunks or shards. This can even add an interesting textual element to your brownies. Ensure the chocolate is dairy-free if maintaining that dietary standard.
Mastering Homemade Almond Butter
For those observing Passover, finding Kosher for Passover almond butter that doesn’t contain refined oils can be a challenge. But here’s a delightful secret: making almond butter from scratch is surprisingly easy and yields a far superior product with pure, unadulterated flavor. There’s truly no reason to settle for anything less!
To prepare approximately 1 cup of almond butter, you’ll need 12 ounces of raw almonds. While raw almonds work, I highly recommend toasting them first. This simple step intensifies their inherent nutty flavor, adding an extra layer of depth to your brownies. Preheat your oven to 350°F (175°C). Spread the raw almonds in a single layer on a rimmed baking tray. Toast for about 5-7 minutes, watching them carefully until they begin to turn a light golden brown and release their fragrant aroma. Be careful not to burn them.
Once toasted, transfer the warm almonds to the bowl of a food processor. Process continuously, scraping down the sides of the bowl frequently, until the almonds transform from coarse crumbs to a smooth, creamy butter. Patience is key here; this process can take anywhere from 5 to 8 minutes, depending on the power of your food processor. The almonds will go through several stages: coarse meal, fine meal, clumpy paste, and finally, a silky-smooth liquid butter.
I typically don’t add anything else to our homemade almond butter, keeping it versatile for use in various recipes, like a savory veggie pad thai. However, you can certainly customize its flavor! Consider adding any of the following (or a combination) to your food processor along with the almonds for a flavored almond butter:
- ½ teaspoon coarse sea salt (enhances the nuttiness)
- 1 Tablespoon maple syrup (for a touch of sweetness)
- 1 Tablespoon honey (another natural sweetener option)
- 2 Medjool dates (for natural sweetness and a thicker consistency)
- 1 Tablespoon cocoa powder (for a chocolate almond butter!)
Store any leftover homemade almond butter in an airtight container in the refrigerator for up to several weeks.
The Perfect Pairing: Homemade Raspberry Sauce
No decadent brownie is complete without a stellar accompaniment, and this vibrant raspberry sauce is precisely that. Its bright, tart, and naturally sweet profile cuts through the richness of the chocolate brownies, creating a harmonious balance of flavors. The best part? This sauce is incredibly simple to make and accessible all year round, as it works beautifully with either fresh or frozen raspberries.
All you need are raspberries, a Medjool date for natural sweetness, and a splash of water. Combine these ingredients in a food processor or use an immersion blender until you achieve a perfectly smooth consistency. For an even smoother sauce, you can strain it through a fine-mesh sieve to remove any seeds, though many enjoy the rustic texture the seeds provide.
I often make a double batch of this raspberry sauce because of its incredible versatility. It’s not just for brownies! Here are a few more ways to enjoy it:
- Breakfast Delight: Drizzle it generously onto fluffy gluten-free pancakes, crispy waffles, or swirl it into your morning oatmeal bowls for a burst of fruity flavor and natural sweetness.
- Dessert Enhancer: It pairs wonderfully with other desserts like vegan tahini brownies, plain yogurt, ice cream, or even a simple fruit salad.
- Beverage Booster: Stir a spoonful into sparkling water for a refreshing homemade soda or add it to smoothies for extra flavor and nutrients.
Stored in an airtight container in the refrigerator, this raspberry sauce will keep fresh for up to a week, ready to elevate any meal or snack.
Chocolate Zucchini Brownies: A Passover Revelation
For many, Passover desserts often conjure images of limited options, such as fruit compote and coconut macaroons. Growing up with a severe coconut allergy, my Passover dessert choices were particularly sparse – often just overcooked fruit! It wasn’t until chocolate-dipped matzo, chocolate-dipped strawberries, and chocolate-dipped *everything* became popular that my Passover dessert experience truly transformed into chocolate heaven. But even then, I often wondered, where were the truly rich, satisfying chocolate desserts like these zucchini brownies?
These chocolate zucchini brownies are a game-changer for Passover. They are naturally grain-free, making them suitable for the holiday without any special modifications beyond ensuring your chocolate chips and almond butter are certified Kosher for Passover. They bring a much-needed touch of modern indulgence and variety to the traditional Seder table, proving that Kosher for Passover treats can be just as exciting and delicious as their year-round counterparts. Your guests will be amazed by the depth of flavor and moist texture, never guessing they’re also a healthier option.
Tips for Perfect Brownies Every Time
Achieving the perfect brownie requires just a few simple considerations:
- Don’t Overmix: Once you add the dry ingredients (cocoa powder) to the wet, mix just until combined. Overmixing can develop the gluten (even in a grain-free recipe, it can affect texture slightly) and lead to tougher brownies.
- Don’t Overbake: This is the golden rule for moist brownies. The brownies are done when a toothpick inserted into the center comes out with moist crumbs, not wet batter. They will continue to set as they cool. Overbaking will result in dry, crumbly brownies.
- Cool Completely: It’s tempting to slice into warm brownies, but for clean cuts and optimal texture, let them cool completely in the pan on a wire rack. For even easier slicing, refrigerate them for an hour or two (or even overnight) before cutting.
- Storage: Store leftover brownies in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week. They also freeze beautifully for up to 3 months; wrap individual brownies tightly in plastic wrap and then place them in a freezer-safe bag or container.
Explore More Delicious Zucchini Recipes
Zucchini is an incredibly versatile vegetable, perfect for everything from savory dishes to sweet treats. If you love the idea of incorporating more zucchini into your cooking, be sure to check out these other fantastic recipes:
- Healthy Zucchini Bread: A classic comforting loaf, packed with flavor and moisture, perfect for breakfast or a snack.
- Vegan Stuffed Zucchini: A hearty and satisfying meal, where zucchini halves are filled with a savory plant-based mixture.
- Zucchini Pizza Bites: Fun, bite-sized appetizers that are low-carb and bursting with pizza flavor, great for parties or kids.
- Zucchini Fritters: Crispy on the outside, tender on the inside, these fritters are a delightful side dish or light meal.
- Zucchini Soup: A light, refreshing, and incredibly flavorful soup, ideal for a wholesome lunch or starter.
📖 Recipe: Chocolate Zucchini Brownies
Chocolate Zucchini Brownies
Debra Klein
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5
40
45
Dessert
American
12
268 kcal
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 extract
- ▢ 1 cup dark chocolate chips**
Optional Raspberry Sauce
- ▢ 1 cup raspberries fresh or defrosted frozen
- ▢ 1 Medjool date
- ▢ 2 Tablespoons water
Instructions
- Preheat oven to 350°F (175°C). Line a 9×9 inch baking dish with unbleached parchment paper, leaving an overhang on the sides for easy removal.
- If you are making almond butter from scratch, refer to the detailed note below in the ‘Notes’ section. Prepare the almond butter and set it aside.
- Using the shredding disc on your food processor (or a box grater if shredding by hand), shred the zucchini. Gently squeeze out any excess water using a clean kitchen towel. Set the shredded zucchini aside.
- In a large mixing bowl, combine the almond butter, maple syrup (or honey), and eggs. Stir vigorously until the mixture is well-incorporated and smooth. Next, add in the cocoa powder and mix thoroughly until no streaks remain. Gently fold in the shredded zucchini and then the dark chocolate chips. Continue mixing until all ingredients are evenly distributed and the batter is smooth.
- Pour the batter into the prepared baking pan and spread it evenly. Bake for 40-45 minutes. The brownies are done when the edges are set, the center springs back lightly to the touch, or a toothpick inserted comes out with moist crumbs (not wet batter). Avoid overbaking, as these brownies are designed to be quite moist. Let them cool completely in the pan on a wire rack. For easier, cleaner slicing, refrigerate or freeze the cooled brownies for at least an hour before cutting into squares.
- While the brownies cool, prepare the raspberry sauce: Combine raspberries, Medjool date, and water in a food processor or blender. Blend until completely smooth.
- Serve the cooled and sliced brownies with a generous drizzle of raspberry sauce, and garnish with a few fresh raspberries if desired.
Notes
*If you’re not observing Passover and prefer a vegan option, substitute the eggs with “flax eggs”: mix 1 tablespoon of ground flaxseed meal with 3 tablespoons of water per egg. Let this mixture sit for 5 minutes until it thickens before adding it to the batter.
**If dark chocolate chips are unavailable, a bar of dark chocolate (3 oz) can be coarsely chopped and used instead. Ensure it’s dairy-free if following a dairy-free diet.
Nutrition
| Serving Size: | 1 brownie |
|---|---|
| Calories: | 268 kcal |
| Carbohydrates: | 25 g |
| Protein: | 7 g |
| Fat: | 17 g |
| Saturated Fat: | 4 g |
| Polyunsaturated Fat: | 12 g |
| Cholesterol: | 32 mg |
| Sodium: | 19 mg |
| Fiber: | 5 g |
| Sugar: | 17 g |
Note
The nutrition calculations provided here are estimates based on online tools. For the most accurate nutritional information, it is recommended to calculate values with the exact ingredients you use. You are ultimately responsible for verifying the accuracy and completeness of any nutritional information.
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