High-Protein Zucchini Brownies with Chocolate Glaze

Why You’ll Love This Recipe

I love this recipe because it combines the best of both worlds—decadent chocolate flavor and a protein boost—without sacrificing texture or taste. These brownies are fudgy, moist, and slightly sweet with a smooth, glossy chocolate glaze that feels like a treat but fuels my body too. Plus, they’re gluten-free and can be made dairy-free depending on ingredient choices, so they work well for many diets.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Brownies:

• 1 cup shredded zucchini (about 1 medium zucchini)

• 1/2 cup almond flour

• 1/4 cup cocoa powder

• 1/2 cup protein powder (vanilla or chocolate)

• 1/4 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1/4 teaspoon salt

• 2 large eggs

• 1/4 cup maple syrup or honey

• 1/4 cup almond milk or milk of choice

• 1/2 teaspoon vanilla extract

• 2 tablespoons coconut oil, melted

• 1/4 cup dark chocolate chips

For the Chocolate Glaze:

• 1/4 cup dark chocolate chips

• 1 tablespoon coconut oil

Directions

1. I preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper or lightly grease it.

2. I squeeze the shredded zucchini to remove excess moisture and set it aside.

3. In a medium bowl, I whisk together almond flour, cocoa powder, protein powder, baking powder, baking soda, and salt.

4. In a separate bowl, I whisk the eggs, maple syrup, almond milk, vanilla extract, and melted coconut oil until smooth.

5. I combine the wet and dry ingredients, stirring just until combined. Then I fold in the shredded zucchini and chocolate chips.

6. I pour the batter into the prepared pan and spread it evenly.

7. I bake for 25 to 30 minutes, until a toothpick inserted in the center comes out mostly clean. After baking, I let the brownies cool completely in the pan.

8. To make the glaze, I melt the chocolate chips and coconut oil together in a microwave-safe bowl, stirring every 30 seconds until smooth.

9. I drizzle the glaze over the cooled brownies and let it set before slicing into squares.

Servings and timing

This recipe makes 9 servings.
Prep time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Calories per serving: 150 kcal

Variations

• I swap almond flour for oat flour or gluten-free flour blends depending on what I have on hand.

• Using vanilla protein powder gives a lighter flavor, while chocolate protein powder intensifies the chocolate taste.

• I sometimes add a handful of chopped nuts or seeds for extra crunch.

• For a vegan version, I use flax eggs and plant-based milk.

• Adding a pinch of espresso powder to the batter enhances the chocolate flavor even more.

storage/reheating

I store these brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. The glaze stays firm but soft. I enjoy them chilled or at room temperature and don’t typically reheat them.

FAQs

Can I use zucchini without squeezing out the moisture?

I recommend squeezing to avoid soggy brownies and ensure the right texture.

What kind of protein powder works best?

I prefer vanilla or chocolate whey or plant-based protein powders with neutral flavors.

Can I freeze these brownies?

Yes, I freeze them in a sealed container for up to 2 months. I thaw at room temperature before serving.

Are these brownies gluten-free?

Yes, with almond flour and gluten-free protein powder, these brownies are gluten-free.

Can I use regular flour instead of almond flour?

You can, but it will change the texture and nutritional profile slightly.

Conclusion

High-Protein Zucchini Brownies with Chocolate Glaze are a delicious way I satisfy my chocolate cravings while adding nutrition to my dessert. They’re fudgy, moist, and packed with protein, making them a perfect snack or treat that feels indulgent but keeps me fueled. With the rich chocolate glaze on top, these brownies are a healthy twist on a classic favorite.