Description
These fudgy high-protein zucchini brownies are gluten-free, packed with chocolate chips, and topped with a rich chocolate glaze—perfect for a healthy dessert or snack.
Ingredients
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
Instructions
Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper or grease it lightly.
Squeeze the shredded zucchini to remove excess moisture and set it aside.
In a medium bowl, whisk together almond flour, cocoa powder, protein powder, baking powder, baking soda, and salt.
In another bowl, whisk the eggs, maple syrup, almond milk, vanilla extract, and melted coconut oil until smooth.
Combine the wet and dry ingredients, mixing just until combined. Fold in the shredded zucchini and chocolate chips.
Pour the batter into the prepared pan, spreading it evenly.
Bake for 25 to 30 minutes, or until a toothpick inserted comes out mostly clean. Let the brownies cool completely.
To make the glaze, melt the chocolate chips and coconut oil together in the microwave, stirring every 30 seconds until smooth.
Drizzle the glaze over the cooled brownies and let it set before cutting into squares.
Notes
Substitute almond flour for oat flour or gluten-free flour blend.
Use vanilla protein powder for a lighter flavor, or chocolate protein powder for a richer chocolate taste.
Add chopped nuts or seeds for extra crunch.
For a vegan version, use flax eggs and plant-based milk.
A pinch of espresso powder enhances the chocolate flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
