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+ servings

One Bowl Eggless Healthy Zucchini Brownies

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Servings 30 mini brownies


  • 2 cups shredded zucchini
  • ½ cup melted coconut oil
  • ¾ cup date syrup
  • 1 tsp vanilla
  • ½ cup ground almonds (almond flour)
  • pinch of salt
  • 1 ½ cup whole wheat flour
  • 1 ½ tsp baking soda
  • ½ cup sifted cocoa powder
  • dark chocolate chips optional


  • Preheat oven to 350°F. In a large bowl, mix together shredded zucchini, melted coconut oil, date syrup, and vanilla. Let sit for 5 minutes. Some moisture may release from the zucchini.
  • In the bowl, add ground almonds, salt, whole wheat flour, baking soda, and sift in cocoa powder. Mix until combined.
  • Grease mini muffin pan and scoop 1 tablespoon per brownie. Optional: top with 3-4 dark chocolate chips for each brownie.
  • Place in preheated oven and bake for 11 minutes. Let cool in pan for 5 minutes and remove. Let cool completely.


If you make this recipe, tag me on Instagram @NutritionbyNaz and let me know how you like it!
Course: Dessert
Cuisine: American Inspired
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