Bars, Chocolate, Gluten Free and/or Paleo, Healthy

Paleo Zucchini Fudge Brownies

September 30, 2015

September/Beginning of October is a super-super-super busy time in our family.  Literally 6 birthdays all within a span of 1.5 months, it’s insane.  It starts with my sisters birthday and ends with my dads birthday, and in between is both my husband and I, and the boys’ birthdays.  Ya.  Craziness.  Throw in Noah’s huge 1st birthday party and I’m already tired just thinking about it and it’s not even over.  Even though life is so busy during this time, it really is so so so much fun.  I love birthdays and parties and celebrating.  It’s my thing and I can’t get enough.

The posts might have slowed down during this time, but don’t worry they’re here and this one is good.  Let me introduce you to these Paleo Zucchini Fudge Brownies.  Super fudgy brownies filled with Zucchini (which you can’t even taste!) and amazing good-for-you ingredients.  There are so many reasons why I love these brownies.  They truly give you that chocolate fix without too much indulgence, and even the added bonus of a veggie.  The ultimate showing of how good these brownies are is that my almost-3-year-old son loves them! I would keep them in the refrigerator on a plate and he would constantly sneak into the refrigerator to snag another brownie.  Plus, they are dairy-free, gluten/wheat-free, refined sugar-free, and vegan.  A treat you could truly enjoy without any guilt.  Oh ya baby!

Paleo Zucchini Fudge Brownies
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 20-25
Super fudgy brownies filled with Zucchini that are truly guilt-free // Dairy-free, gluten/wheat-free, refined sugar-free, and vegan.
  • ½ cup Shredded Zucchini (You can also put it in the food processor to make it finer)
  • ⅓ cup Applesauce, All-Natural, No Sugar Added
  • 1 cup Water
  • 2 teaspoons Pure Vanilla Extract
  • ¾ cup + 2 tablespoons Maple Syrup
  • ½ cup + 2 tablespoons Coconut Oil
  • 3 tablespoons Flaxseed Meal
  • 1 cup Coconut Flour
  • ¾ cup Cocoa Powder
  • ½ teaspoon Salt
  • ½ teaspoon Baking Soda
  1. Preheat the oven to 350 degrees F. Line a 9x13 a baking dish with parchment paper; set aside until needed.
  2. In a medium bowl, stir together the zucchini, applesauce, water, vanilla, maple syrup, coconut oil, and flaxseed meal. Let sit for 5 minutes to allow the mixture to thicken.
  3. In a separate medium bowl, whisk together the coconut flour, cocoa powder, salt, and baking powder.
  4. Add the wet ingredients to the flour mixture, stir to combine.
  5. Pour the batter into the prepared baking dish, and place in the oven to bake for 15-20 minutes.
  6. Allow the brownies to cool completely before cutting. I like to place the brownies in the freezer to firm them up before cutting -- It makes it easier and cleaner to cut the bars.
  7. These are best stored in the refrigerator. Enjoy chilled.

Recipe slightly adapted from Chocolate Covered Katie.

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