Spring break at Grandma’s house meant more time outdoors than indoors. One drizzly afternoon, my granddaughter and I ducked in from a rainy walk through the countryside, carrying soggy wellies and fresh zucchini from the garden.
She rummaged through my pantry, eyes lighting up at a bag of protein powder, “Let’s bake something healthy but still yummy,” she suggested. I eyed the zucchini and thought, why not brownies?
We grated zucchini side by side, chatting about school projects and her friends. As the batter formed, rich with cocoa and a hint of maple syrup, I smelled the familiar comfort of baking. While it was a healthier take, those molten chocolate chips locked in memories and taste.
When the brownies came out warm and gooey, she declared they deserved the “best dessert” badge. Fudgy, subtly sweet, and secretly packed with protein, these treats became our go‑to post‑garden snack.
Short Description
Fudgy, protein‑packed brownies with hidden zucchini and a shiny dark chocolate glaze—healthy meets indulgence in every bite.
Key Ingredients
- 1 cup shredded zucchini (about 1 medium)
- ½ cup almond flour
- ¼ cup cocoa powder
- ½ cup protein powder (vanilla or chocolate)
- ¼ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 2 large eggs
- ¼ cup maple syrup or honey
- ¼ cup almond milk (or milk of choice)
- ½ tsp vanilla extract
- 2 tbsp melted coconut oil
- ¼ cup dark chocolate chips
For the Glaze:
- ¼ cup dark chocolate chips
- 1 tbsp coconut oil
Tools Needed
- 8×8-inch baking pan
- Parchment paper or nonstick spray
- Mixing bowls
- Whisk & spatula
- Microplane or grater
- Microwave‑safe bowl
Cooking Instructions
Step 1: Prep & Preheat
Preheat the oven to 350°F (175°C). Line an 8×8 pan with parchment paper or lightly grease it.
Step 2: Drain Zucchini
Shred zucchini and squeeze in a towel to remove excess moisture. Transfer to a medium bowl.
Step 3: Mix Dry Ingredients
In a bowl, whisk together almond flour, cocoa powder, protein powder, baking powder, baking soda, and salt until uniform.
Step 4: Mix Wet Ingredients
In another bowl, whisk eggs, maple syrup (or honey), almond milk, vanilla, and melted coconut oil until smooth.
Step 5: Combine
Pour wet mix into dry ingredients and stir until just combined. Fold in shredded zucchini and dark chocolate chips.
Step 6: Bake
Transfer batter to the prepared pan, smoothing the top. Bake 25–30 minutes, until a toothpick comes out clean or with few moist crumbs.
Step 7: Cool & Glaze
Let brownies cool fully in the pan. Melt glaze ingredients (chocolate chips + coconut oil) in 30‑second microwave bursts until pourable. Drizzle evenly and allow to set before slicing.
Why You’ll Love This Recipe
Protein Boost: With protein powder and almond flour, these brownies help fuel your day.
Sneaky Veggies: Zucchini adds moisture and nutrition—no veggie-flavored surprises here.
Lower Sugar: Sweetened with natural maple syrup or honey.
Fudgy Texture: Rich and dense, with bursts of melted chocolate chips.
Family-Friendly: Guilt-free enough for the kids, satisfying for grown-ups.
Mistakes to Avoid & Solutions
Soggy Zucchini: Don’t skip squeezing out moisture; excess water ruins texture.
Dry Brownies: Avoid overbaking, check at 25 minutes. Pull when a few crumbs remain.
Lumpy Batter: Whisk dry ingredients well before adding wet. Gently fold zucchini and chips.
Glaze Doesn’t Set: Let brownies cool completely before glazing. Room‑temp helps it firm.
Serving and Pairing Suggestions
Serve as a midday snack or post‑workout treat.
Pair with black coffee or a green smoothie for balance.
Serve plated for desserts or buffet‑style with napkins handy.
Add fresh berries or a scoop of yogurt for a brunch twist.
Storage and Reheating Tips
Store: Use an airtight container at room temperature for up to 3 days.
Refrigerate: Keep chilled up to 5 days, allow to warm before eating.
Freeze: Wrap slices in parchment and freeze for up to 2 months. Thaw overnight.
Reheat: Microwave 10 seconds or warm in oven to refresh fudginess.
FAQs
1. Can I use regular flour instead of almond flour?
Yes, swap with ½ cup all‑purpose flour, but texture shifts slightly.
2. What protein powder works best?
Vanilla or chocolate whey, pea, or plant‑based powders all work—flavor guides your choice.
3. Are these gluten‑free?
Yes, if using gluten‑free protein powder and almond flour, just check labels.
4. Can I skip the glaze?
You can, but the chocolate glaze adds richness and a glossy finish.
5. Can I reduce the sugar further?
Try 3 tbsp maple syrup, but expect slightly denser brownies.
Tips & Tricks
Grate zucchini finely for even moisture and distribution.
Let the pan cool before glazing, warm brownies melt the glaze too much.
Add a pinch of espresso powder to deepen chocolate flavor.
Use quality dark chocolate chips for better taste.
For cleaner slices, chill before cutting.
Recipe Variations
Double‑Chocolate Brownies
Add 2 tbsp cocoa powder to batter. Stir ¼ cup mini chocolate chips.
Nutty Crunch
Fold in ½ cup chopped walnuts or pecans with the chips.
Zesty Orange Twist
Add ½ tsp orange zest and swap half the chocolate glaze for orange-infused dark chocolate.
PB‑Chocolate Swirl
Drop 2 tbsp peanut butter on top before baking and swirl gently.
Final Thoughts
Every time I bake these zucchini brownies, I’m whisked back to those slow, golden Saturday mornings—my granddaughter perched on a stool beside me, giggling over chocolate chips before we dig into the herb garden together.
Watching her stir the batter and taste-test tells me that nourishing treats don’t need to be complicated. These brownies are proof that simple ingredients can yield wholesome pleasure with zero compromise on flavor. I hope they bring you the same joy and warmth they bring to my little kitchen.
Fudgy High-Protein Zucchini Brownies With Chocolate Glaze
Print ThisIngredients
- 1 cup shredded zucchini (about 1 medium)
- ½ cup almond flour
- ¼ cup cocoa powder
- ½ cup protein powder (vanilla or chocolate)
- ¼ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 2 large eggs
- ¼ cup maple syrup or honey
- ¼ cup almond milk (or milk of choice)
- ½ tsp vanilla extract
- 2 tbsp melted coconut oil
- ¼ cup dark chocolate chips
- For the Glaze:
- ¼ cup dark chocolate chips
- 1 tbsp coconut oil
Instructions
Step 1: Preheat & Prep
Preheat oven to 350°F (175°C). Line or grease an 8×8 pan.
Step 2: Prep Zucchini
Shred zucchini, squeeze out excess moisture, and set aside.
Step 3: Mix Dry
Whisk almond flour, cocoa, protein powder, baking powder, baking soda, and salt.
Step 4: Mix Wet
In another bowl, whisk eggs, maple syrup, almond milk, vanilla, and melted coconut oil.
Step 5: Combine
Stir wet into dry. Fold in zucchini and chocolate chips.
Step 6: Bake
Spread batter in pan. Bake 25–30 minutes until a toothpick comes out mostly clean.
Step 7: Cool & Glaze
Cool completely. Melt glaze (chocolate + coconut oil), drizzle, and let set before slicing.
