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  1. Sounds amazing! Can’t wait to try:))

    Would it hurt the taste a lot if I added some other oil instead of the coconut oil you suggested? Do you have any suggestions maybe? Unfortunately I don’t know where they sell such things..
    Love your blog – in case it wasn’t obvious already;)

  2. Great minds think alike. We know a good recipe when we see it! The Blackberries give it more of a fudge like texture, I must admit. The chocolate chips keep the brownie authentic :)

  3. Those brownies look so good! I’ve been eating a ton of zucchini lately but keep forgetting to save some for baked goods and this one looks like a keeper. I LOVE your mint green spatula!

    • Thanks! I hope you can make zucchini brownies before zucchini season ends. Couldn’t resist that green spatula when I saw it at T.J. Maxx. :)

  4. Finally made these this weekend. They have been calling me. So delicious and your recipes are so easy to adapt to gluten-free.

  5. I live in Italy, and made these for a dinner party… They ate the whole pan! The Italians were shocked by who healthy they were (once I told them the ingredients). They were so tasty! thanks!!!

  6. I’ve made a zucchini brownie recipe very similar to this before, but it calls for baking soda instead of baking powder. Does the baking powder make them more cake-like?

    • That’s a great question, Ashton. I am really not sure. I’ll try it with baking soda instead next time, because I think I would prefer for the brownies to be a little less cake-y. I’m hoping that chopping the chocolate rather than using whole chocolate chips help make them more uniformly fudgy, too.

    • Glad you enjoyed the brownies, Sara! I’ve been meaning to make another batch with finely chopped chocolate instead of chocolate chips. We’ll see!

  7. My attempt to google to find a recipe with chocolate, zucchini, and a liquid sweetener led me to this recipe, and I’m so glad it did! I used your recipe as a spring board for a vegan zucchini brownie and it worked out great (and then I blogged about it :P)! Thanks for sharing!

  8. Hi Kate, I can’t wait to make these tonight! Do you think adding some walnuts would mess with flavors at all? I love nutty brownies and since walnuts are mild in flavor I thought the additoon of them would add a nice crunch. What do you think?

    • Hi Bonnie, I think that adding walnuts is a great idea! You might also chop up the chocolate chips some so they melt into the brownies a little more uniformly. Please let me know how they turn out.

  9. Hi Kate, so the walnuts were a success and I made my hubby a believer of zucchini brownies! I tried chopping the choc chips and used 1/2 tsp baking soda and they came out moist and oh so gooey! My batter did end up being a little thick so I added a splash of milk and a little more coconut oil.

    • Thanks for getting back to me, Bonnie! I’m happy to hear that the brownies turned out well. I’m definitely going to chop up the chocolate next time.

  10. Hi Kate,the brownies look awesome and the most important it is healthy. I can’t wait to try this wholewheat zucchini brownie tonight . I will let you know how it turns out.

  11. I’m excited to try these but I don’t have enough honey on hand for the recipe. Any suggestions for how much turbinado and/or brown sugar to use as a substitute?

  12. Hi! This recipe looks AWESOME! And, this may sound goofy, but… What size pan? It looks like you’re using an 8×8 or 9×9… Thanks! <3

    • Hey Ranie, I used an 8-inch pan for the brownies. A 9-inch pan would be fine as well, but it might finish baking a few minutes faster.

  13. Wow these are incredible! Thank you so much for this recipe! I made them last night and used all spelt flour because it’s all I had and it turned out delicious! The dark chocolate chips are the way to go!..I’m actually eating some brownie as I type this…you want to make these!

  14. These look great, about to make them. Do you think these would work in a mini muffin pans to create brownie bites?

    • Ok well I tried in the mini muffin pan, they came out OK. I think I could perhaps cut out the baking powder, they were more like mini muffins vs. mini brownie bites. Also, I found them to be a bit “whole-wheaty” tasting, (used 1 3/4 cup WW pastry flour). But all in all, they were pretty good, just need some tweaking. I will for sure try again but stick to the 8×8 pan to compare! All your recipes are great!

      • I baked for 10-12 mins and filled the muffin tins up to about 3/4 full – they made about 30 mini muffins.

  15. Just made these and they are awesome. Fed them to my daughter and her boyfriend (he’s a pretty picky eater and we didn’t tell him about the zucchini) – they loved them.

    Wondering if the coconut oil, honey, zucchini combo can be used for most recipes instead of butter, sugar, egg??? Would love to adapt favs like – tollhouse cookies, etc.

    Thanks so much!!!!!!!!!!!

    • Thanks for commenting, Helaine! I’m so glad you enjoyed the brownies. I’ve been experimenting quite a bit with coconut oil and honey, though I haven’t done much more with shredded zucchini. Usually you have to reduce the other liquids to account for the additional moisture in the honey. Coconut oil is generally a good 1:1 substitute for butter in baked goods. You might also like my banana bread recipe and gluten-free chocolate chip cookies!

  16. Hello – Our family loves your recipe’s (even the 3yr old)!
    To make this gluten free, do you recommend using all spelt flour?
    Thx –
    Nicole :)

    • Hey Nicole! I’m so glad you’re enjoying the recipes! Spelt flour isn’t actually gluten free… although some people with gluten sensitivities find it easier to digest. I’m not sure what to suggest other than an all-purpose gluten-free flour blend.

  17. Hi all, has anybody substituted the two flours in this recipe for buckwheat flour at all? Would this work?

    Thank you,

    • Hey Sam, I’m sorry, I don’t know if anyone has. Buckwheat flour is gluten free so it may be tricky to get the same texture that you see in the photos.

    • I’m sorry, Shani, I don’t. I don’t provide nutrition facts because they vary widely depending on actual ingredients used and serving size.

  18. Oh please tell me if you think they’d be yummy withOUT the chocolate chips? I was just given a mammoth zucchini for my birthday today and I want to make them for my parents’ anniversary tomorrow…alas, no time for a shopping trip – what do you think?

  19. Thanks Kate!
    Ok so I made them with canola oil, half white flour, baking soda instead of baking powder, and because I was out of chocolate chips I sprinkled a generous portion of mini m&ms on the top before baking. They turned out like chocolate cake and nothing like brownies. My kids liked them, husband and mom not so much. My aunt who doesn’t like sweet things loved them.
    I think they definitely needed the chocolate chips for the rich factor. That being said, by tomorrow there will not be a crumb left!!
    Thank you for a healthy & yummy recipe! Can’t wait to try it the way it is written. :)

    • Interesting! I’m sure you’re right about the chocolate chips. The cakey texture could also have to do with the baking soda, not sure.

  20. This may be a silly question, but would these need to be kept refrigerated? I would love to include these in a ‘healthy treats’ gift basket I’m putting together, but they would be at room temperature for a while.

  21. Kate- I just wanted to say how much I’ve enjoyed exploring your blog and cooking exploits! It’s so nice to know that if I’ve got the time to cook I’m sure to find something healthy and enjoyable here. Made these brownies this evening and can’t wait to enjoy. Thank you so much for sharing your passion!

  22. I made these with grated squash instead of zucchini and they taste amazing. also used spelt flour which did not really rise but they still look and taste great! Always looking for ways to use my coconut oil and have no refined sugars in my recipes (to satisfy my partner’s sweet tooth!) Thank you :)

  23. Thanks for all the great recipes Would love to try this one. Do you need to take the outer skin off the zucchini (courgette to me,) or can you just grate the whole thing? Loving your blog over here in London!

  24. Your blog is amazing! I am a carnivore, but enjoy your vegetarian recipes. And your desserts look amazing. I cannot wait to make this, as well as the citrus olive oil cake and almond-cardammom-pistachio cake. One question about these brownies – what other flours could I use instead of spelt? I don’t have any and don’t want to buy a whole pack, since I might not end up using the entire thing. Could I just use just white whole wheat flour or part WWW and part almond flour?

    • Never mind, I just reread the ingredients, and see that you’ve noted that the spelt could be excluded!

  25. I made this recipe for my family and they loved it including my very picky brother. My dad loved them so much that he asked me to bake him these brownies for his birthday instead of a cake. You’re website if filled so sooooo many great recipes. I love them.